Coffee Cake Cookies Recipe

Discover these irresistible coffee cake cookies that mix a delicate cinnamon sugar exterior with a rich buttery streusel filling. Every bite bursts with flavor and is enhanced by a light powdered sugar drizzle. Expertly paired with a warm cup of coffee, this enchanting dessert offers a truly satisfying, memorable treat.

I’ve combined two of my favorite desserts into one treat: Coffee Cake Cookies that pack all the flavor of a classic crumble cookie recipe. I start by mixing 2 1/4 cups of all-purpose flour with 1/2 teaspoon each of baking soda and salt, then creaming together 1/2 cup of softened unsalted butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar.

I add in one large egg and 1 teaspoon vanilla extract to make the dough. Next, I toss a dusting of 1/4 cup granulated sugar with 1 tablespoon ground cinnamon as the cookie’s signature cinnamon sugar dredge.

The buttery streusel filling is made with 1/2 cup all-purpose flour, 1/3 cup light brown sugar, 1/4 cup cold butter and 1 teaspoon cinnamon. I finish these yummy cookies off with a drizzle of powdered sugar icing made with 1 cup powdered sugar, milk and 1/2 teaspoon vanilla extract.

Perfect for fall, holiday or Christmas baking recipes. Enjoy with a warm cup of coffee!

Why I Like this Recipe

I really dig this recipe because it blends my two all-time favorite desserts into one treat. I mean, I get a yummy cinnamon sugar cookie and then there’s that buttery streusel filling tucked right in the middle. It reminds me of when my mum used to bake treats at home, and it always puts a smile on my face.

I also love how the powdered sugar icing drizzled over the top gives a perfect sweet finish, making every bite feel like a little celebration. Even when I mess up a bit in the kitchen, the flavors still come out amazing, which keeps me coming back for more.

And lastly, I like that making these cookies is super fun and easy. I usually curl up with a cup of coffee and lose track of time while waiting for them to bake. It’s one of those recipes that makes me feel like a total baking rockstar even if i’m not perfect at it all the time.

Ingredients

• All-purpose Flour: This is mostly carbohydrates that gives the cookies structure and energy.

  It is a key base in the dough and brings a light texture.

• Unsalted Butter: It adds a creamy, rich flavor and a tender crumb to the cookies.

  Its fats help bind the ingredients even though it’s not the healthiest fat out there.

• Sugars (Granulated and Brown): They sweeten the dough and streusel filling while also contributing to a soft, chewy texture.

  They are simple carbs that boost the flavor.

• Egg and Vanilla Extract: The egg provides a small amount of protein and helps hold everything together; vanilla infuses a subtle aromatic sweetness.

Ingredient Quantities

• Cookie Dough:
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

• Cinnamon Sugar Dredge:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

• Buttery Streusel Filling:
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1 teaspoon ground cinnamon

• Powdered Sugar Icing:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a large bowl, beat 1/2 cup unsalted butter (softened) with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and creamy.

4. Mix in 1 large egg and 1 teaspoon vanilla extract into the butter mixture then gradually add the dry ingredients until just combined.

5. In a small bowl, stir together 1/4 cup granulated sugar with 1 tablespoon ground cinnamon to make your cinnamon sugar dredge.

6. For the buttery streusel filling, combine 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 cup cold, cubed unsalted butter. Use your fingers or a pastry cutter to work the butter into the mix until it forms coarse crumbs.

7. Scoop rounded tablespoons of cookie dough and roll them into balls then roll each ball in the cinnamon sugar dredge.

8. Place the dough balls onto the prepared baking sheet. Press a small indentation into the center of each ball with your thumb or the back of a spoon and stuff in about a teaspoon of the streusel filling.

9. Bake for 10-12 minutes or until the edges just start to turn golden. Don’t overbake them!

10. While the cookies are still warm, mix 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract to form a thick drizzling icing and lightly drizzle over the cookies. Enjoy with a cup of warm coffee!

Equipment Needed

1. Oven (preheats to 350°F)
2. Baking sheet lined with parchment paper
3. Measuring cups and spoons
4. Medium bowl with a whisk
5. Large bowl and an electric or hand mixer
6. Small bowl for mixing the cinnamon sugar dredge
7. Pastry cutter or your fingers for the streusel filling
8. Tablespoon and teaspoon for scooping and measuring ingredients
9. A spoon or thumb for pressing indentations in the dough

FAQ

Coffee Cake Cookies Recipe Substitutions and Variations

• 2 1/4 cups all-purpose flour: You can use a gluten free all-purpose blend if you need to dodge gluten. It might change the texture a bit but its a solid swap.
• 1/2 cup unsalted butter: Try using salted butter instead, just remember to lower the amount of added salt in the dough. You could also give margarine a go.
• 1/2 cup granulated sugar: Swap in coconut sugar for a richer taste. It might slightly tweak the sweetness, but its worth a shot.
• 1/2 cup packed light brown sugar: Dark brown sugar can be used if you want a deeper, molasses-like flavor in your cookies.
• 1 to 2 tablespoons milk (in the icing): Almond milk or oat milk works just as well if you’re avoiding dairy.

Pro Tips

1. Try to use room temperature butter and egg so they mix better with the sugars, it really helps get that perfect creamy texture; using melted butter can mess up your dough consistency.
2. When mixing in the dry ingredients, do it slowly and mix just until combined. Overmixing can lead to a tough cookie and nobody wants that.
3. For the streusel, make sure your butter is extra cold and work it in just until you get that crumbly mix, even though it might seem a bit sticky at first.
4. Keep an eye on your cookies as they bake – ovens can act different from one to another; if they look almost done a minute early, it’s better to take them out so they stay soft in the middle.