Why You’ll Love Coffee Cake Cookies Recipe

Coffee cake lovers will adore these cookies, as they have all the comforting flavors of classic coffee cake but in a convenient, easy-to-eat format. The buttery dough, cinnamon streusel topping, and drizzle of sweet vanilla icing make these cookies a delightful combination of textures and flavors. These cookies are also perfect for pairing with a hot cup of coffee or tea, making them an ideal morning or afternoon snack. Plus, they make a fantastic gift for any occasion.

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 egg yolk
1 tsp pure vanilla extract
Streusel Topping:
- 1/3 cup unsalted butter, cold
- 1/3 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/4 tsp salt
Icing:
- 1 cup powdered sugar, sifted
- 2 tbsp milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Streusel: Cut the cold butter into cubes. Combine flour, brown sugar, cinnamon, and salt in a small bowl. Work the butter into the mixture until small clumps form. Refrigerate until ready to use.
Mix Dry Ingredients: Sift the flour, baking soda, cinnamon, and salt into a medium bowl and set aside.
Cream Butter and Sugar: Beat the butter, granulated sugar, and brown sugar on high speed with an electric hand mixer until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Add the egg and egg yolk one at a time, followed by vanilla extract. Beat for 2 minutes.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients, mixing just until combined.
Scoop and Shape Dough: Use a 2 oz ice cream scoop to scoop dough onto a parchment-lined sheet pan. Create a slight indentation in each cookie using the back of a spoon. Refrigerate dough for at least 1-2 hours, or overnight.
Bake the Cookies: Preheat oven to 350°F (175°C). Bake cookies for 13-15 minutes, turning halfway, until the edges are golden. Let them cool completely before icing.
Make Icing: Whisk sifted powdered sugar with milk until smooth. Drizzle over cooled cookies and let set for 10-15 minutes before serving.

Servings and Timing

Servings: This recipe makes about 12-15 large cookies.
Total Time: Approximately 3 hours, including chilling time.

Variations

Add Nuts: Incorporate chopped walnuts or pecans into the streusel topping for added crunch.
Spice it Up: Try adding a pinch of nutmeg or cardamom for an extra layer of flavor.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: These cookies freeze well. Freeze them in a single layer, then transfer to a sealed container or freezer bag for up to 3 months.
Reheating: Warm the cookies in a 350°F (175°C) oven for 5-10 minutes to restore their freshness.

FAQs

Where’s the coffee?

While these cookies don’t contain coffee, they are designed to be enjoyed with a warm cup of coffee.

Why are my cookies dry?

Improper flour measurement or overbaking can cause dry cookies. Ensure you use the spoon and level method for measuring flour and don’t overbake the cookies; the centers should remain slightly underbaked.

How do I get my cookies perfectly round?

To shape cookies into perfect rounds, use a biscuit cutter to gently scoot the warm cookies immediately after baking, while they are still soft.

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter in this recipe, as it allows you to control the salt level. If you use salted butter, reduce the added salt by half.

Can I make the streusel ahead of time?

Yes! You can prepare the streusel in advance and store it in the refrigerator for up to three days.

Can I skip the icing?

You can skip the icing if you prefer, though it adds a sweet touch that complements the cinnamon flavor of the cookies.

What should I do if my cookies spread too much during baking?

Make sure the dough is chilled thoroughly before baking. This helps prevent excessive spreading.

Can I use brown sugar in the icing?

For a more caramelized flavor, you can substitute light brown sugar for powdered sugar in the icing, though it may change the texture and consistency.

How do I make sure the cookies don’t overbake?

Keep an eye on them as they bake, and remove them when the edges are golden but the center is still soft. The cookies will continue to cook as they cool.

Can I double the recipe?

Yes! You can easily double the recipe to make more cookies if you’re preparing for a crowd or event.

Conclusion

These coffee cake cookies combine the rich, spiced flavor of traditional coffee cake with the portability and fun of cookies. With their chewy texture, buttery streusel topping, and sweet vanilla icing, they’re sure to be a hit for any occasion. Whether you’re enjoying them with a cup of coffee or sharing them with friends, these cookies are a delightful treat that will not disappoint.

Coffee Cake Cookies

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Coffee Cake Cookies are buttery, cinnamon-spiced cookies with a crunchy streusel topping and a sweet vanilla icing drizzle. Perfect for coffee or tea lovers, these cookies combine the flavors of classic coffee cake with the ease of a cookie.

Author: Emily
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: Approximately 18-24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Make the streusel by combining butter, flour, brown sugar, cinnamon, and salt.
Sift dry ingredients, then beat butter and sugars until fluffy.
Add eggs and vanilla, then combine with dry ingredients.
Scoop dough, refrigerate, then bake at 350°F for 13-15 minutes.
Drizzle with icing once cooled.

Notes

Ensure flour is measured correctly to prevent dryness.
Use room temperature ingredients for smoother mixing.
Don’t over-bake the cookies for chewy centers.