Coffee cake cookies bring together everything we love about classic coffee cake in an easy, portable cookie form. These soft, cinnamon-swirled treats have been a staple in my kitchen since the morning my grandson declared them “better than grandma’s coffee cake” – high praise from a teenager who usually sleeps through breakfast.
I still remember the first time I experimented with turning my mother’s Sunday coffee cake into cookies. It was a busy weekday morning, and I needed something special for the church bake sale but didn’t have time for a full cake. As I pressed that buttery streusel into each cookie dough ball, the familiar scent of cinnamon and brown sugar filled my kitchen, transporting me right back to my grandma’s farmhouse table. These cookies capture that same cozy, welcoming feeling – the tender, cake-like texture, the sweet crumble of streusel, and that dreamy vanilla glaze drizzled on top. Time to get our hands floury.
What Makes These Coffee Cake Cookies So Special
There’s something magical about transforming a beloved breakfast classic into cookie form. I’ve been making these coffee cake cookies for nearly fifteen years now, ever since my daughter requested “something easier to eat in the car” during her college commute days. What started as a practical solution has become one of my most-requested recipes.
Perfect texture balance with a tender, cake-like center that stays soft for days
Ready in under 30 minutes from start to finish, making them ideal for busy mornings
Uses simple pantry staples you likely already have on hand
Freezer-friendly dough means you can have fresh-baked cookies whenever the craving hits
Versatile enough to serve as breakfast, dessert, or an afternoon pick-me-up
Creates an irresistible aroma that fills your entire home with the scent of cinnamon and butter
My family loves that these cookies deliver all the comfort of traditional coffee cake without the fuss of making an entire pan. They’re just right with your morning coffee or as an after-dinner treat.
Ingredient Spotlight
All-purpose flour forms the foundation of these cookies, providing structure and that perfect chewy texture we’re after. I always spoon and level my flour rather than scooping directly from the bag to avoid dense cookies.
Cake flour is my secret weapon for achieving that tender, almost melt-in-your-mouth crumb. The finer grind creates a lighter texture that makes these coffee cake cookies feel special – if you don’t have cake flour, you can easily make your own by substituting cornstarch for a portion of all-purpose flour.
Brown sugar adds moisture and a subtle molasses flavor that complements the cinnamon beautifully. I use light brown sugar, but dark brown sugar works wonderfully if you prefer a deeper flavor.
Cinnamon brings that signature coffee cake warmth to every bite. I prefer Ceylon cinnamon for its delicate, slightly sweet flavor, though regular cinnamon works just fine.
Cold butter cubes are essential for the cookie dough – keeping the butter cold ensures crisp edges while maintaining a tender center. For the streusel topping, I use softened butter to create those irresistible clumps.
Extra egg yolk might seem like an unusual addition, but it’s what gives these cookies their wonderfully chewy texture. The additional fat creates richness without making the cookies heavy.
Heavy cream in the icing adds a luxurious, silky texture that regular milk just can’t match. In my kitchen, I always keep heavy cream on hand for drizzling over these cookies while they’re still slightly warm.
How to Make Coffee Cake Cookies
Step 1. I always start by making the streusel topping first – combine your flour, brown sugar, cinnamon, and salt in a bowl, then work in the softened butter with your fingers until you have those beautiful, crumbly clumps that make coffee cake so irresistible.
Step 2. Betty’s tip: Pop that streusel in the refrigerator while you prepare your cookie dough to keep it from becoming too soft and losing its texture.
Step 3. Preheat your oven to 400°F and line your baking sheets with parchment paper – I’ve found that this higher temperature creates perfectly golden edges while keeping the centers wonderfully soft.
Step 4.Whisk together all your dry ingredients in a large bowl, making sure to distribute the cinnamon evenly throughout for consistent flavor in every cookie.
Step 5. After years of making these, I’ve learned that creaming the cold butter cubes with both sugars for just 1-2 minutes creates the ideal texture – not too fluffy, but smooth enough to blend easily with the eggs.
Step 6. Add your egg, egg yolk, and vanilla extract, mixing until just combined, then gradually incorporate the dry ingredients to avoid overmixing, which can make your coffee cake cookies tough.
Step 7. Scoop the dough into 8 large balls (or up to 24 smaller ones if you prefer), then use your thumb or the floured end of a wooden spoon to create a generous indent in each one.
Step 8. Spoon about a tablespoon of that chilled streusel into each indent, pressing it gently so it nestles into the dough, then bake for 8-11 minutes until the edges just begin to turn golden.
Keeping These Coffee Cake Cookies Fresh
I typically store these cookies in an airtight container at room temperature, where they’ll stay soft and delicious for up to three days. The streusel topping remains perfectly crumbly, and the icing sets just enough to create a sweet glaze without becoming too hard.
For longer storage, these coffee cake cookies keep beautifully in the refrigerator for up to a week. Betty’s method is to place parchment paper between layers to prevent the icing from sticking. Let them sit at room temperature for about 10 minutes before serving to bring back that fresh-baked softness.
I’ve found that the unbaked cookie dough freezes exceptionally well for up to three months. Shape your dough balls and make the indents before freezing, then store them in an airtight container. The streusel is best made fresh or just 1-2 days before baking. When you’re ready to bake, add a minute or two to the baking time if baking from frozen, or let the dough sit at room temperature for 10-15 minutes while your oven preheats.
Coffee Cake Cookies
Soft and chewy cookies with a tender, cake-like center, buttery brown sugar streusel filling, and sweet vanilla icing drizzle. Perfect for breakfast or snacking with coffee.
In a medium bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 2 tsp cinnamon, and pinch of salt. Work in 5 Tbsp softened butter with your fingers until small clumps form. Refrigerate while preparing cookie dough.
Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together 1 1/4 cup all-purpose flour, 3/4 cup cake flour, 1 tsp cornstarch, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
In stand mixer with paddle attachment, cream 8 Tbsp cold cubed butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth, about 1-2 minutes.
Add 1 egg, 1 egg yolk, and 1 tsp vanilla extract. Blend until mixed, scraping down sides of bowl as needed.
Gradually add dry ingredients about 1/4 cup at a time, mixing until just incorporated.
Scoop and roll dough into 8 large balls (or 22-24 smaller cookies). Place on prepared baking sheets.
Make an indent in each cookie using your thumb or the floured end of a spoon. Spoon about 1 Tbsp of streusel filling into each indent.
Bake for 8-11 minutes, or until edges appear set and slightly golden. Remove just before they look completely done to prevent over-baking.
Optional: Immediately after removing from oven, use a circular cookie cutter or glass (larger than the cookie) to spin cookies into perfect circles.
Let cookies rest on baking sheet for 5 minutes, then transfer to cooling rack.
For icing, whisk together 2 Tbsp melted butter, 3 Tbsp heavy cream, 1 cup sifted powdered sugar, 1 tsp vanilla, and pinch of salt. Once cookies are completely cool, drizzle icing over tops.
Notes
Store in airtight container at room temperature up to 3 days, refrigerated up to 1 week. Cookie dough can be frozen up to 3 months (make streusel fresh or 1-2 days before baking). For gluten-free version, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Can double streusel recipe for extra topping – remember to heat treat flour at 350°F to 160°F if using unbaked.
Perfect Partners for Coffee Cake Cookies
Fresh fruit salad provides a bright, refreshing contrast to the rich, buttery sweetness of these cookies. I love serving a bowl of mixed berries or sliced peaches alongside them for Sunday brunch, similar to how I pair fruit with my egg muffins with spinach and feta.
Scrambled eggs or a breakfast frittata turns these cookies into part of a complete morning meal. The savory protein balances the sweet cinnamon notes beautifully.
Greek yogurt with honey offers a creamy, tangy complement that cuts through the sweetness while adding a boost of protein to your breakfast.
Crispy bacon or breakfast sausage is my family’s preferred pairing – there’s something irresistible about the combination of sweet coffee cake cookies and savory breakfast meat.
Hot coffee or a cappuccino is the classic choice that inspired these cookies in the first place. The bitter notes of coffee enhance the cinnamon and brown sugar flavors perfectly.
Cold milk or chocolate milk makes these cookies especially popular with the grandkids, who love dunking them for an afternoon snack. They’re just as fun as my crispy oven-baked chicken tenders for the little ones.
FAQs
Can I make these coffee cake cookies without cake flour? I recommend making homemade cake flour by measuring 3/4 cup all-purpose flour, removing 2 tablespoons, then adding 2 tablespoons of cornstarch and sifting twice. This creates the light, tender texture that makes these cookies special.
Why are my cookies spreading too much? To prevent spreading, make sure your butter is properly cold when you mix the dough, and don’t skip chilling the streusel. Betty’s solution is to refrigerate the shaped dough balls for 15 minutes before baking if your kitchen is particularly warm.
Can I prep the dough ahead of time? Many home cooks find success making the dough 24-48 hours in advance. Shape the cookies before chilling and store them in an airtight container in the refrigerator, then let them sit at room temperature for 10-15 minutes before baking.
What’s the best way to create perfect circular cookies? The best approach I’ve tested is using a round cookie cutter or drinking glass immediately after removing the cookies from the oven. Place it around each cookie and give it a gentle spin to reshape any uneven edges.
Can I add nuts to the streusel? I often add finely chopped pecans or walnuts to the streusel for extra texture and flavor. Just remember to heat treat any extra flour if you’re making additional streusel for topping, baking it at 350°F until it reaches 160°F.
How do I prevent the icing from being too thick? To achieve the perfect drizzling consistency, add your heavy cream gradually and whisk thoroughly. If it’s too thick, add cream by the teaspoon; if too thin, add more sifted powdered sugar.
