Coffee Cake Cookies
Coffee cake cookies are a cinnamon lover’s dream come true. The cookies are made with soft and chewy cinnamon cookies, cinnamon streusel, and vanilla glaze. These chewy coffee cake cookies will become a staple recipe in your kitchen!
Ingredients for Coffee Cake Cookies
Cinnamon Cookies
- All-purpose flour
- Cinnamon
- Baking soda + baking powder
- Salt
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar – This combination of sugars adds the perfect amount of sweetness and creates a chewy texture.
- Eggs – One large egg and one egg yolk, room temperature.
- Vanilla extract – Pure vanilla extract adds great underlying vanilla flavor.
Cinnamon Streusel
- All-purpose flour
- Light brown sugar
- Cinnamon
- Unsalted butter – Softened butter.
Vanilla Glaze
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Milk – You can use milk, half and half, or heavy cream.
- Vanilla extract – Use a splash of vanilla extract for a bit of vanilla flavor.
How to Make Coffee Cake Cookies
- Make the cookie dough: Whisk together the dry ingredients (all-purpose flour, cinnamon, baking soda, baking powder, and salt). Cream the unsalted butter, light brown sugar, and granulated sugar. Add the egg, egg yolk, and vanilla extract and mix well. Add the flour mixture and mix on low speed until the cookie dough forms.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons). Place the cookie dough balls on a parchment-lined baking pan. Use the back of a spoon to create an indent in the top of each cookie. Chill the cookie dough for 30 minutes.
- Make the streusel: Whisk together the all-purpose flour, brown sugar, and cinnamon. Add the cubed unsalted butter and mix until the mixture turns into large crumbs. Set aside.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Assemble the cookies: Place the cookie dough balls on the prepared pans. Add a large pile of the cinnamon streusel topping.
- Bake the cookies: Bake the cookies for 12 to 14 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- Make the vanilla glaze: Stir together the powdered sugar, milk, and vanilla extract. Drizzle the vanilla icing over the cooled cookies.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to make the most out of this recipe!
- Use a large cookie scoop to portion out the cookie dough to create round, even, and uniform cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies so they are perfectly round.
- Be sure that the cookies are completely cooled before drizzling on the vanilla glaze.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 2 days.
- I recommend storing the cookies in layers on parchment paper to prevent the cookies from sticking together.
Is there too much crumb topping in the recipe?
- Not even a little bit! These cookies are piled high with cinnamon streusel topping. When you are assembling the cookies before baking, you will have a huge pile of the cinnamon streusel.
Other Cookie Recipes You Will Love
- Pumpkin cheesecake cookies
- Apple crisp cookies
- Snickerdoodle cookies
- Pumpkin coffee cake cookies
- Ginger molasses cookies
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Coffee Cake Cookies
Yield: 20 cookies
Coffee cake cookies are a cinnamon lover's dream come true. The cookies are made with soft and chewy cinnamon cookies, cinnamon streusel, and vanilla glaze. These chewy coffee cake cookies will become a staple recipe in your kitchen!
Equipment
Ingredients
Cinnamon Cookies
- 3 cups (375 g) all-purpose flour
- 2 ½ tsp (2.5 tsp) cinnamon
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 (1) large egg room temperature
- 1 (1) large egg yolk room temperature
- 2 tsp (2 tsp) vanilla extract
Cinnamon Streusel
- 1 cup (125 g) all-purpose flour
- 1 cup (220 g) light brown sugar
- 2 tsp (2 tsp) cinnamon
- ½ cup (114 g) unsalted butter room temperature
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 1 ½ tbsp (23 g) milk
- ½ tsp (0.5 tsp) vanilla extract
Instructions
- To make the cinnamon cookie dough, in a mixing bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add the egg, egg yolk, and vanilla extract and mix until smooth. Add in the flour mixture and mix on low speed until the cookie dough comes together.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on a parchment-lined baking sheet pan. Use the back of a spoon to indent the center of the cookie dough balls. Chill the cookie dough in the refrigerator for 30 minutes.
- While the cookie dough is chilling, make the cinnamon streusel. In the bowl of a stand mixer fitted with a paddle attachment or in a medium mixing bowl with an electric hand mixer, whisk the all-purpose flour, light brown sugar, and cinnamon. Add the cubed unsalted butter and mix on low speed until the mixture turns into large crumbs.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Top the cookies with a large pile of cinnamon streusel.
- Bake the cookies for 12 to 14 minutes until the edges are set. Immediately after the cookies come out of the oven, use the back of a spoon to shape the cookies into circles. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- To make the vanilla glaze, stir together the powdered sugar, milk, and vanilla extract. Use a spoon to drizzle the vanilla glaze over the cooled cookies.
Notes
- Store the cookies in an airtight container at room temperature for 2 days.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Made these and they were great! When putting the crumble on top, always put more. Trust me! Stack it up on the top of the cookie, and then stack some more! The crumble preparation took more mixing than I thought it would, so if it feels too powdery still, keep the stand mixer going and mixing, it will turn into perfect crumbles eventually.
I shared these with guests and then took them to the gym the next morning and they were gone quick!
Hi Jessica! Thanks so much for trying out the recipe! The streusel topping is the best part! I could eat it by itself. Thank you so much for the positive review!
Theses cookies are EVERYTHING! My Little doesn’t like peanut butter and my honey doesn’t like chocolate…so these coffee cake cinnamon cookies are the answer.
Hi JoDee! I’m so thrilled you enjoyed the recipe! (They are one of my personal favorites). You can never go wrong with cinnamon streusel! Thanks for the positive review.
This recipe is fantastic! I am wondering how they freeze. When thawed are they still as amazing or not recommended to freeze?
Hi Nora! So glad you enjoyed the recipe. They do freeze pretty well! For me personally, freezing will never be as good as fresh, but they do hold up pretty well in the freezer overall.
I followed the measurements exactly (metrics). I even had them in the fridge for longer recommended and they spread out like crazy! Super flat. I only did 6 cookies to a sheet and they took the entire sheet. I’m going to try a second batch and pray they work as I promised them for a christmas party
Hi Holly! Oh no! I’m so sorry to hear that! I will take a look at the metric measurements to make sure that something is not off. I appreciate your feedback and again, apologize that they did not turn out well for you.
These came out excellent! My hubby already wants me to make more. Thanks for sharing!
Hi Kristy! Thanks for trying the recipe! I’m so glad hubby enjoyed them! The definitely didn’t last long in my house.
Im a baker. I followed this recipe to the T. My cookies came out flat. I assumed they were a raised cookie.
Hi Jennifer! Sorry the recipe didn’t turn out the way you expected. These cookies are not incredibly thick as shown in the pictures.
Amazing!!
So glad you loved the recipe!