Coffee Cake Cookies

Indulge in the ultimate Coffee Cake Cookies recipe, a delightful twist combining the classic flavors of coffee cake with the soft, chewy texture of cookies. Perfect for dessert lovers and coffee cake fans alike, these cookies feature a buttery streusel topping, warm cinnamon flavor, and a sweet vanilla icing drizzle. Discover tips for the best texture, substitutions for gluten-free options, and storage suggestions to keep your cookies fresh. Ideal for coffee breaks, brunch treats, or cozy snacking. Try this easy coffee cake cookie recipe and elevate your baking game with this crowd-pleasing dessert!

Ingredients

Streusel Topping:

• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tsp. ground cinnamon
• Pinch of salt
• 5 Tbsp. unsalted butter, softened

Cookie Dough:

• 1 1/4 cups all-purpose flour
• 3/4 cup cake flour
• 1 tsp. cornstarch
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 8 Tbsp. unsalted butter, cold and cubed
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 large egg yolk

Icing:

• 2 Tbsp. unsalted butter, melted
• 3 Tbsp. heavy cream
• 1 cup powdered sugar, sifted
• 1 tsp. vanilla extract
• Pinch of salt

Instructions

1. Prepare the Streusel: In a medium bowl, mix the flour, brown sugar, cinnamon, and salt. Work in the butter until it forms small clumps. (Using your fingers works well for this step.) Place in the refrigerator until ready to use.
2. Preheat the Oven: Set the oven to 400°F (200°C) and line two baking sheets with parchment paper or silicone mats. Set aside.
3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
4. Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the cubed butter, brown sugar, and granulated sugar. Cream together until smooth, about 1-2 minutes.
5. Add the Wet Ingredients: Add the vanilla extract, egg, and egg yolk, mixing until combined. Use a spatula to scrape down the sides if needed, ensuring even mixing.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, about 1/4 cup at a time, mixing until fully incorporated.
7. Shape the Cookies: Scoop the cookie dough into 8 large balls (or smaller for more cookies). Place on the prepared baking sheets. Use your thumb or the end of a wooden spoon to make an indentation in each cookie.
8. Add the Streusel and Bake: Fill each indentation with about 1 Tbsp. of streusel topping. Bake the cookies for 9-11 minutes, or until the edges are set and slightly golden. They’ll continue to bake slightly on the pan after being removed, so take them out just before they look fully done to avoid overbaking.
9. Cool and Shape (Optional): Immediately after removing from the oven, place a circular cookie cutter or a glass over each cookie and swirl gently to shape them into perfect circles. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
10. Add the Icing: Whisk together the melted butter, heavy cream, powdered sugar, vanilla, and salt until smooth. Drizzle the icing over the cooled cookies. Enjoy!

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Why You’ll Love This Recipe

These coffee cake cookies are soft, buttery, and packed with warm cinnamon flavor, combining the best of coffee cake and cookies in one treat. The streusel topping adds a delicious crunch, while the icing drizzled over each cookie provides a perfect sweetness balance. Ideal for coffee breaks, brunches, or a cozy snack!

Tips

• Chilled Streusel: Keep the streusel cold until ready to use for the best texture.
• Perfect Circles: For a bakery-style look, use the cookie cutter trick right after baking to shape each cookie.
• Don’t Overbake: Pull cookies from the oven when edges are golden but centers still look slightly underdone—they’ll finish baking on the pan.

Variations and Substitutions

• Nutty Streusel: Add chopped walnuts or pecans to the streusel for extra crunch.
• Spiced Cookies: Experiment with adding nutmeg, ginger, or cardamom to the dough for a spiced flavor twist.
• Gluten-Free: Use a gluten-free all-purpose blend as a substitute for flour, and adjust baking time as needed.

FAQs

Can I freeze the dough?
Yes, freeze unbaked dough balls in an airtight container for up to 3 months. When ready to bake, thaw slightly and bake as directed.

What if I don’t have cake flour?
Substitute by using 1 cup all-purpose flour and 2 Tbsp. cornstarch for each cup of cake flour required.

How do I store leftovers?
Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

Serving and Suggestions

Serve these cookies with coffee, tea, or a glass of cold milk. For an elevated presentation, drizzle melted chocolate over the icing or sprinkle with extra cinnamon before serving. Perfect for a dessert platter or as a thoughtful homemade gift!