I absolutely love sharing this Coffee Cake Cookies with Streusel Topping and Optional Glaze Recipe with you because it’s like your favorite breakfast treat turned into a handheld cookie. These cookies are soft and tender with that irresistible cinnamon streusel on top, giving every bite a delightful crunch and sweetness. I find they’re perfect for cozy weekends, coffee breaks, or even surprising friends at a casual get-together.
When I first tried making these, I was blown away by how the streusel topping melts into the cookie edges while staying beautifully crumbly right on top. You’ll find that the optional glaze is such a simple addition but really elevates the flavor and appearance. This recipe balances tender cake-like texture with the richness of the buttery streusel, making it a must-try for any cookie lover.
Why You’ll Love This Recipe
- Soft & Tender Texture: Thanks to cake flour and cornstarch, these cookies stay soft and melt in your mouth.
- Generous Streusel Topping: The cinnamon-sugar crumble on top is delightfully crispy and addictive.
- Optional Glaze for Extra Sweetness: Drizzling the glaze adds a lovely finishing touch, perfect for special occasions.
- Easy to Make at Home: With simple ingredients and clear steps, even beginners can nail this recipe.
Ingredients You’ll Need
Each ingredient in this Coffee Cake Cookies with Streusel Topping and Optional Glaze Recipe was chosen to create that perfect balance between soft, flavorful cookie and buttery, crunchy streusel. I also like to share tips on which types of flour and sugars work best for the best results.
- Unsalted Butter: Softened for the cookie dough and melted for the streusel, butter brings richness and moisture.
- Light Brown Sugar: Adds a deeper caramel flavor and moisture to both dough and streusel.
- Granulated Sugar: Balances sweetness with a bit of crispness in the streusel.
- Large Egg: Helps bind ingredients and provides structure.
- Vanilla Extract: Just a touch enhances all the flavors.
- Cake Flour: Keeps the cookies tender and soft; I recommend sticking to cake flour but you can substitute if needed.
- Cornstarch: This secret ingredient boosts tenderness in the cookie.
- Baking Powder & Baking Soda: For that slight rise and fluffiness in the dough.
- Salt: Balances sweetness and enhances flavor.
- All-Purpose Flour: Used for the streusel to give it that firm, crumbly texture.
- Ground Cinnamon: The warm spice in the streusel that makes these cookies smell heavenly.
- Powdered Sugar & Whole Milk: For the optional glaze—simple and sweet, it adds a nice glossy finish.
Variations
I like to keep this recipe pretty classic, but I’ve definitely enjoyed tweaking it here and there. Feel free to personalize these Coffee Cake Cookies with Streusel Topping and Optional Glaze Recipe to fit your mood or dietary preferences. Trust me, a little creativity goes a long way without losing that cozy vibe.
- Nutty Twist: Adding chopped pecans or walnuts into the streusel is a game-changer—my family goes crazy for the extra crunch.
- Gluten-Free: I’ve substituted gluten-free flour blends for the cake flour with good results, just watch the texture and add a bit more cornstarch if needed.
- Glaze Variations: Try swapping vanilla for almond or adding a pinch of cinnamon into the glaze for an extra layer of flavor.
- Less Sweet Streusel: If you prefer less sugar on top, reduce the brown and granulated sugar amounts by half and still get a tasty topping.
How to Make Coffee Cake Cookies with Streusel Topping and Optional Glaze Recipe
Step 1: Cream Butter and Sugars Until Light and Fluffy
Start by softening your unsalted butter—don’t let it melt, just nice and soft. Using an electric mixer, beat together butter, light brown sugar, and granulated sugar until the mixture looks pale and fluffy, usually about 3-4 minutes. This aeration step is key to tender cookies, so don’t rush it! When I first made these, I didn’t beat the butter and sugar long enough and the texture was off; trust me on this one.
Step 2: Add Egg and Vanilla, Then Whisk Dry Ingredients Separately
Beat in the egg and vanilla extract until smooth and fully mixed. Meanwhile, whisk your cake flour, cornstarch, baking powder, baking soda, and salt in another bowl. Keeping the dry ingredients separate helps them incorporate evenly later on.
Step 3: Combine Dry and Wet Ingredients and Chill Dough
Gradually add the dry mixture to the wet, stirring gently until just combined—you want a uniform dough without overmixing. Cover the dough with plastic wrap and pop it in the fridge while you prepare the streusel topping. Chilling helps firm up the dough, which makes shaping easier and avoids spreading in the oven.
Step 4: Make That Irresistible Streusel
Melt the unsalted butter and let it cool a bit—you want it liquid but not hot. Mix your flour, sugars, cinnamon, and salt in a bowl, then drizzle in the butter. Using a fork or your fingers, toss everything together until you get a chunky, crumbly streusel. This is the secret that makes these cookies taste like coffee cake heaven—I pile it on generously every time. If you want less streusel, you can halve this recipe, but I personally like a big mound on each cookie.
Step 5: Scoop, Nest, and Top
Scoop about 2 tablespoons of dough per cookie and roll into smooth balls. Place them 2 inches apart on your parchment-lined baking sheet. Then, press a small indent or “nest” in the center of each ball with your thumb or the back of a spoon. Now comes the fun part: heap a big spoonful of streusel right into each nest, pressing gently so it sticks. Don’t be shy here — this topping bakes into incredible texture.
Step 6: Bake and Cool
Bake your cookies at 350°F (175°C) on the center rack for about 12 minutes or until the edges just start to turn golden. Don’t overbake; you want that soft center. Once out of the oven, let them cool at least 10 minutes before adding the optional glaze so it sets nicely.
Step 7: Drizzle the Optional Glaze
Whisk powdered sugar with one tablespoon of milk, adding a little more milk until you get a smooth, pourable glaze. Drizzle this over cooled cookies with a spoon or piping bag. The glaze adds just enough sweetness without overpowering the lovely cinnamon flavors.
Pro Tips for Making Coffee Cake Cookies with Streusel Topping and Optional Glaze Recipe
- Don’t Skip the Cornstarch: It’s a game changer for soft cookies—makes a noticeable difference in tenderness.
- Generous Streusel is Key: I learned this by trial and error—less streusel means less character, so pile it on!
- Chill the Dough: Helps prevent spreading and makes shaping easier, leading to thicker cookies.
- Watch Your Bake Time: Overbaking dries the cookies out—take them out when edges are lightly golden but centers look soft.
How to Serve Coffee Cake Cookies with Streusel Topping and Optional Glaze Recipe
Garnishes
When I serve these cookies, I love keeping it simple with a light dusting of powdered sugar in addition to the glaze—adds a pretty touch and a bit of extra sweetness. Sometimes I add a thin twist of orange zest for a fresh aroma that pairs wonderfully with the cinnamon streusel.
Side Dishes
These are fantastic with a hot cup of coffee (obviously!), but I also like them alongside a creamy latte or chai tea for a perfect cozy moment. For a brunch spread, placing them with fresh berries and a soft cheese spread makes for an indulgent combo.
Creative Ways to Present
For special occasions, I arrange the cookies on a rustic wooden platter, sprinkle some cinnamon sugar around, and add a few fresh flowers or sprigs of herbs like rosemary to make it feel extra festive. Wrapping a few cookies in parchment tied with twine also makes a lovely homemade gift for friends or neighbors.
Make Ahead and Storage
Storing Leftovers
I store leftover Coffee Cake Cookies with Streusel Topping and Optional Glaze Recipe in an airtight container at room temperature. They stay soft and delicious for up to five days, which is perfect for nibbling over the week or sharing a sweet surprise with family.
Freezing
I’ve frozen the cookie dough balls before baking by lining them on a tray and freezing until solid, then transferring to a freezer bag. When I’m ready, I bake from frozen, adding a minute or two to the baking time. This is such a helpful trick for making fresh cookies on demand.
Reheating
To reheat cookies, I pop them in a warm oven (about 300°F) for 5 minutes to bring back that fresh-baked softness and crisp up the streusel just a bit. The microwave can make them chewy, but a quick oven warm-up keeps the texture spot-on.
FAQs
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Can I substitute all-purpose flour for cake flour in this recipe?
Yes! You can swap cake flour for all-purpose flour by using slightly less—about 1 ¾ cups plus 1 tablespoon instead of 2 cups. The texture will be a bit denser but still delicious. To get closer to cake flour’s softness, you can also add a teaspoon of cornstarch to the flour mix.
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Is it necessary to add the glaze, or can I skip it?
The glaze is totally optional! The cookies are wonderful on their own with the streusel topping, but if you want a little extra sweetness and a glossy finish, I highly recommend it. It’s quick to whip up and doesn’t overpower the cinnamon flavor.
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How do I prevent the streusel from falling off the cookies?
Creating that little indent or nest in the cookie dough before adding the streusel helps the topping stick better during baking. Pressing the streusel gently into the dough also helps it adhere. Avoid piling it too high or it might crumble off when cooled, but I usually pile it generously and it bakes on beautifully.
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Can I make these cookies vegan or dairy-free?
You can experiment with vegan butter and egg substitutes, but results may vary since the butter and egg contribute to the cookie’s texture and richness. For a dairy-free version, try using plant-based butter and a flaxseed egg; the streusel may be less crisp but still tasty.
Final Thoughts
This Coffee Cake Cookies with Streusel Topping and Optional Glaze Recipe holds a special place in my heart because it combines the best parts of a comforting breakfast with the fun, portability of a cookie. I love pulling out this recipe when I want to impress guests without spending all day baking. Give it a try, and I promise you’ll be reaching for seconds just like I do—and your family and friends will thank you too!
Print
Coffee Cake Cookies with Streusel Topping and Optional Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Coffee Cake Cookies combine the best elements of a classic coffee cake and a soft, tender cookie topped with a generous, buttery cinnamon streusel. The dough is made with cake flour for a delicate crumb and includes a rich, cinnamon-sugar streusel that creates a flavorful, crunchy topping. Optionally finished with a sweet powdered sugar glaze, these cookies are perfect for breakfast or an indulgent snack.
Ingredients
Cookie Dough
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) light brown sugar, firmly packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 2 cups (225 g) cake flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Streusel Topping
- 6 Tablespoons (85 g) unsalted butter
- 1 1/4 cups (156 g) all-purpose flour
- 1/2 cup (100 g) light brown sugar, firmly packed
- 1/3 cup (66 g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Glaze (Optional)
- 2/3 cup (85 g) powdered sugar
- 1-2 Tablespoons whole milk, plus more as needed
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside as you prepare the dough.
- Make Cookie Dough: In a large mixing bowl, use an electric mixer to beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, stirring until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet butter mixture, stirring until the dough is uniform and fully combined. Cover the dough and refrigerate while preparing the streusel.
- Prepare Streusel Topping: Melt the butter and allow it to cool until no longer hot. In a medium bowl, combine the all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and salt. Pour in the cooled melted butter and use a fork to mix until the mixture forms clumpy streusel pieces.
- Form Cookies: Scoop the cookie dough into 2-tablespoon sized balls and roll each until smooth. Place them spaced about 2 inches apart on the prepared cookie sheet. Create a small indent or a nest in the center of each dough ball using your thumb or the back of a spoon.
- Add Streusel: Press a generous amount (at least 2 tablespoons) of the streusel topping into the indent on each cookie. It’s okay to have some leftover streusel.
- Bake: Bake the cookies on the center rack for 12 minutes, or until the edges begin to turn a light golden brown. Remove from oven and allow to cool on the baking sheet for at least 10 minutes.
- Make Glaze (Optional): In a small bowl, whisk together the powdered sugar with 1 tablespoon of milk. Add additional milk as needed to achieve a smooth, ribbon-like glaze. Drizzle over cooled cookies if desired.
Notes
- Flour: Cake flour is recommended for softer, more tender cookies. If substituting with all-purpose flour, use 1 ¾ cups plus 1 tablespoon (225 grams) instead.
- Streusel: The recipe yields a generous amount of streusel topping. If you prefer less, you can halve the streusel ingredients. Leftover streusel can be stored in an airtight container in the refrigerator for up to one week and reused on muffins or another batch of cookies.
- Storing: Store these cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 383 kcal
- Sugar: 34 g
- Sodium: 208 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 49 mg
