Coffee Cake Cookies Recipe

If you’re anything like me, you know there’s something magical about coffee cake—but what if I told you that sensation could come in the form of a cookie? This Coffee Cake Cookies Recipe is exactly that: all the buttery, cinnamon-spiced goodness of a classic coffee cake, but in a perfectly portable, hand-held treat. I absolutely love how these cookies turn out with a tender crumb and that irresistible streusel center—it’s like having the best of breakfast and dessert all at once.

Whether it’s for a cozy morning with your favorite cup of coffee or an afternoon snack to satisfy your sweet tooth, this Coffee Cake Cookies Recipe hits the spot every time. What makes it truly special? The cinnamon streusel tucked right inside each cookie, plus a drizzle of icing that adds just the right touch of sweetness. You’ll find that once you get a bite of these, they become a staple in your baking rotation—I know I can’t stop making them!

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Ingredients You’ll Need

Each ingredient in this Coffee Cake Cookies Recipe plays a crucial role to create that classic coffee cake flavor in cookie form. From the mix of flours for tenderness to the cinnamon that warms up the whole batch—I’ll share my go-to brands and little tips that make this recipe foolproof.

• All purpose flour: I like to spoon and level this for accuracy—it’s key for the right cookie structure.
• Cake flour: Adds extra tenderness to balance the cookies’ crumb.
• Cornstarch: A small amount helps keep cookies soft and delicate.
• Cinnamon: Double cinnamon? Yes, please! It’s what makes these cookies feel like a warm hug.
• Baking soda and baking powder: Both are needed to get that gentle rise and airy texture.
• Salt: Enhances all the flavors, just a pinch does wonders.
• Cold unsalted butter: Cutting the butter cold into chunks helps keep the dough from spreading too much.
• Brown sugar and granulated sugar: The mix gives just the right depth and caramel notes.
• Vanilla extract: I always use pure vanilla because it brightens the whole cookie flavor.
• Egg and egg yolk: Make the dough rich but still soft.
• Ingredients for streusel (flour, brown sugar, cinnamon, butter, salt): This filling is the star—you’ll work it into crumbly clumps.
• For the icing (butter, heavy cream or milk, powdered sugar, vanilla, salt): Adds that sweet finishing touch to the cooled cookies.

Variations

I love playing around with this Coffee Cake Cookies Recipe to suit different moods or occasions. Whether I want to make them a bit more indulgent or swap out ingredients to fit dietary needs, there’s plenty of room for creativity here—don’t be afraid to experiment!

• Nutty Streusel: I add finely chopped pecans or walnuts to the streusel for an extra crunch and a lovely nutty aroma that my family goes crazy for.
• Coconut Twist: Shredded coconut in the streusel is a game-changer—try it once, and you’ll want to keep it in your rotation.
• Gluten-Free Adaptation: Subbing gluten-free all-purpose flour works well here—just make sure to pick a blend with xanthan gum for the best texture.
• Less Sweet Version: Cut back the sugar slightly if you prefer your cookies less sweet; the cinnamon and vanilla still shine through beautifully.

How to Make Coffee Cake Cookies Recipe

Step 1: Make the Streusel Filling

Start by combining flour, brown sugar, cinnamon, and a pinch of salt in a bowl. Then, work in the softened butter with your fingers until you get small clumps—this is what gives the filling its crumbly texture. Refrigerate the streusel so it firms up while you prepare the dough. I always find that chilling it first ensures it holds together nicely inside the cookie.

Step 2: Prep Your Oven and Dry Ingredients

Preheat your oven to 400°F and line baking sheets with parchment paper or silicone mats—this helps prevent sticking and makes cleanup a breeze. Mix together all your dry cookie ingredients in a large bowl: the all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set this aside for now; it’s all coming together soon!

Step 3: Cream Butter and Sugars

Using a stand mixer fitted with a paddle attachment (or a hand mixer works too), cream the cold cubed butter with both brown and granulated sugars. This will take about 1-2 minutes until it’s smooth and fluffy. I like to scrape down the sides occasionally to make sure everything is evenly mixed. It’s a small step that really makes a difference in the final texture.

Step 4: Add Eggs and Vanilla

Next, add the egg, egg yolk, and vanilla extract. Mix until just combined, again scraping down the bowl if needed. These ingredients add richness and help the dough bind together beautifully without being too heavy.

Step 5: Combine Dry Ingredients with Wet Ingredients

Gradually add the dry flour mixture to the wet ingredients, about a quarter cup at a time, mixing just until incorporated each time. Be careful not to overmix here—you want tender cookies, not dense ones. The dough will be soft but still manageable when you’re ready to scoop.

Step 6: Shape and Fill Your Cookies

Scoop the cookie dough into large balls (I aim for about 8 big cookies, but you can make smaller ones to get 22-24). Place them on your prepared baking sheets with some space between. Now the fun part—make a thumb-sized indent in each cookie. I found that using the end of a wooden juicer dipped in flour prevents sticking perfectly. Fill each indentation with about one tablespoon of the chilled streusel. This little pocket of cinnamon-sweet crumble is what takes these cookies to the next level!

Step 7: Bake and Shape

Bake for 8-11 minutes until the edges are set and slightly golden, but keep a close eye—they continue baking on the sheet after you take them out, and you definitely don’t want them drying out. To get cookies perfectly round, here’s a trick I discovered: right after pulling them from the oven, place a circular cookie cutter or a drinking glass (make sure it’s larger than the cookie) over each one and gently swirl. This smooths out any uneven edges and gives a pretty finish.

Step 8: Cool and Ice

Let the cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Only ice the cookies once they’re fully cooled to avoid melting the frosting. The icing in this recipe is a simple mix of melted butter, heavy cream (or milk), powdered sugar, vanilla, and a pinch of salt—just whisk it together and drizzle over your cookies for a sweet, shiny finish.

How to Serve Coffee Cake Cookies Recipe

Garnishes

I like to keep it simple and elegant—sometimes a light sprinkle of cinnamon sugar on the icing before it sets adds a beautiful, sparkly finish. When I’m feeling fancy, I toast some finely chopped walnuts and sprinkle them on top, which adds a pleasant crunch and depth of flavor.

Side Dishes

These cookies pair so well with your morning coffee or a robust black tea. For brunch gatherings, I like to serve them with a fresh fruit salad or whipped cream on the side—perfect for balancing the sweetness and adding fresh brightness.

Creative Ways to Present

For special occasions, I’ve arranged these Coffee Cake Cookies Recipe on tiered dessert stands with mini jars of jams or honey for guests to drizzle. It turns cookie time into an event! Wrapping them individually in parchment with a ribbon makes for sweet gifts as well—everyone loves homemade treats!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They keep fresh for up to three days, but honestly, that rarely happens—they disappear pretty fast!

Freezing

If you want to make these ahead, they freeze beautifully. I freeze individually baked cookies on a baking sheet first, then transfer them to a freezer bag. This way, you can pull out just a few whenever the craving hits. They’ll stay fresh for up to three months in the freezer.

Reheating

To reheat, I pop them in a 300°F oven for about 5 minutes just until warmed through. This revives the buttery texture without drying them out. If you’re in a rush, 10-15 seconds in the microwave works—but watch closely so they don’t get rubbery.

FAQs

Final Thoughts

This Coffee Cake Cookies Recipe holds a special place in my heart because it blends cozy, nostalgic flavors with a fun, easy-to-enjoy form. I remember making these on a rainy afternoon and watching my family’s faces light up after just one bite. Trust me—once you try these, they’ll become your go-to when you want something sweet with that classic coffee cake vibe, but without the fuss of slicing and plating. So grab your ingredients, roll up your sleeves, and bake yourself some happiness in cookie form—you won’t regret it!

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