Coffee Cake Cookies

These coffee cake cookies combine soft, chewy cookies with a buttery crumb topping and a simple vanilla glaze. Easy to make and perfect for any occasion, they’re a fun twist on a classic coffee cake that’s ready in under an hour.

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Prep Time15

Cook Time11

Servings

Table of Contents

Coffee Cake Cookie Ingredients
Coffee Cake Cookies Substitutions and Additions
How To Make Coffee Cake Cookies
Troubleshooting This Coffee Cake Cookie Recipe
How To Serve Coffee Cake Cookies
How To Store Coffee Cake Cookies
Why We Love This Coffee Cake Cookie Recipe
Coffee Cake Cookies Frequently Asked Questions
More Recipes You'll Love
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If you love the flavors of a classic coffee cake recipe, you’re going to adore these coffee cake cookies. The streusel topping is the star, made with just a few ingredients to create that perfectly crumbly texture we all know and love. With minimal prep and a short baking time, these cookies deliver all the flavor without the wait. You’ll also love how versatile they are—great for breakfast, a snack, or even a little bit of indulgence with your morning coffee.

What You Need To Know

MAIN INGREDIENTS: all-purpose flour, cake flour, unsalted butter, light brown sugar, granulated sugar, cinnamon, cornstarch, egg, vanilla extract, powdered sugar, half & half
QUICK STEPS: Make the crumb topping and set aside, mix dry ingredients for the cookie dough, cream butter and sugars, combine wet and dry ingredients, shape dough into balls and indent the center, chill dough, fill indentations with crumb topping, bake, make icing, drizzle over cooled cookies
TOTAL TIME AND YIELD: 1 hour 45 minutes total, yields 20 cookies

Why This Recipe

Unlike traditional coffee cakes, this recipe comes together quickly with minimal prep time, thanks to straightforward steps like chilling the dough and baking in small batches for consistent results.
What sets it apart is the use of both all-purpose flour and cake flour, which helps create a lighter, bakery-style cookie texture.

These coffee cake cookies combine the rich, buttery goodness of a traditional coffee cake with the convenience of a cookie. The combination of flours, a crumbly streusel topping, and a sweet vanilla glaze creates a cookie that feels special but is easy enough to whip up anytime.

Here’s what you’ll need to make them:

Streusel Topping.

½ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup unsalted butter, softened to room temperature
1 ½ teaspoons cinnamon
¼ teaspoon salt

Cookie Dough

1 ½ cups all-purpose flour
½ cup cake flour
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup unsalted butter, softened to room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 large egg yolk
1 ½ teaspoons vanilla extract

Icing

1 cup powdered sugar, sifted
1 ½ – 2 ½ tablespoons half & half
¼ teaspoon vanilla extract

Coffee Cake Cookies Substitutions and Additions

Cake flour: If you don’t have cake flour, you can make your own by measuring one cup of all-purpose flour, then removing two tablespoons and replacing them with cornstarch. This keeps the light, fluffy texture.
Light brown sugar: For a deeper molasses flavor, you can swap this out for dark brown sugar. This will give the cookies a richer taste.
Unsalted butter: If you only have salted butter, you can use it but be sure to reduce or omit the additional salt in the recipe to balance it out.
Granulated sugar: You can substitute coconut sugar for a more natural sweetness. Keep in mind, it may slightly darken the cookies and give them a more caramel-like taste.
Half & half: If you’re out of half & half, you can use whole milk for a thinner glaze or heavy cream for a richer, creamier result.
Vanilla extract: For a fun twist, try using vanilla bean paste or even almond extract instead. Almond extract will add a nutty depth of flavor that pairs well with the cinnamon crumb.
Cinnamon: Feel free to add nutmeg or cardamom for a spicier, more complex flavor in both the crumb topping and the dough.

How To Make Coffee Cake Cookies

Making these coffee cake cookies is a straightforward process, but a few extra tips will help you get the perfect texture and flavor. From chilling the dough to creating the crumbly topping, follow these steps exactly to make sure your cookies come out soft and chewy, with a crunchy streusel topping and a perfectly drizzled vanilla glaze.

STEP ONE: In a medium bowl, combine the all-purpose flour, light brown sugar, unsalted butter, cinnamon, and salt.

Using a fork, press the ingredients together until they’re well combined and form a crumbly mixture. Once mixed, refrigerate the crumble while you prepare the cookie dough.

PRO TIP: For larger crumbs, you can use your hands to gently press the mixture together. This helps create that ideal crumb topping texture that gives these cookies their signature flavor.

STEP TWO: Line two baking sheets with parchment paper and set them aside.

In a separate medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, salt, and cinnamon.

This step helps distribute the dry ingredients evenly so your cookies bake properly. Set the flour mixture aside.

STEP THREE: In a large mixing bowl, using a handheld electric mixer on medium speed, beat the unsalted butter, light brown sugar, and granulated sugar for about 30 seconds to one minute, or until the mixture is light and fluffy.

This step is crucial for incorporating air into the dough, which will give the cookies a soft texture. Be sure your butter is softened to room temperature for the best results.

STEP FOUR: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture, and beat again until smooth and fully combined.

Using both the egg and the egg yolk gives these cookies extra richness and helps keep them soft. Make sure the mixture is well-blended before moving on to the next step.

STEP FIVE: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until everything is incorporated. The dough will be thick, which is what you want for these cookies.

Avoid over-mixing, as this can result in tougher cookies.

STEP SIX: Using a two-inch cookie scoop, scoop out dough balls and gently roll them in the palms of your hands to form smooth balls. Place each dough ball onto one of the prepared baking sheets, leaving an inch or two of space between them.

STEP SEVEN: Using your thumb or the back of a spoon, press an indentation into the center of each dough ball to hold the crumble topping. To prevent the dough from sticking, dip your thumb or spoon into a bit of all-purpose flour before pressing.

STEP SEVEN: Place the baking sheet with the shaped dough into the refrigerator and allow it to chill for 30 minutes to one hour. Chilling the dough helps the cookies hold their shape and keeps the crumb topping from spreading too much during baking.

Don’t skip this step, as it’s key to achieving the right texture.

STEP EIGHT: While the dough is chilling, preheat your oven to 350°F. Remove the crumble topping from the refrigerator, so it’s ready when the dough has finished chilling.

STEP NINE: Fill the indentation of each cookie with a heaping tablespoon of the chilled crumble topping.

STEP TEN: Bake the cookies for nine to eleven minutes, or until the edges are golden brown and the center is set. The cookies will spread slightly as they bake.

STEP TEN: Allow the cookies to cool on the baking sheet for five to eight minutes before transferring them to a wire rack to cool completely.

STEP ELEVEN: While the cookies are cooling, prepare the icing by whisking together the powdered sugar, half & half, and vanilla extract until smooth. Drizzle the icing over the cooled cookies using a spoon.

Let the icing set for 30-40 minutes before serving or storing.

The cookies spread too much during baking.
Be sure to chill the dough for at least 30 minutes before baking to prevent excessive spreading.

The crumble topping doesn’t stick to the cookies.
Press the crumble topping gently into the indentation of the dough to help it adhere better.

The cookies are too hard or dry.
Avoid over-baking. Pull the cookies out when the edges are just turning golden brown and the center is set but still soft.

The icing is too runny.
Add more powdered sugar, one tablespoon at a time, until the icing reaches your desired consistency.

The dough is too sticky to shape.
Dust your hands and the back of the spoon with a little all-purpose flour to prevent sticking when forming the dough balls.

The cookies don’t hold their shape during baking.
Use the proper mix of all-purpose flour and cake flour to help the cookies maintain structure. Also, make sure your butter is at room temperature for better texture.

The crumb topping isn’t crunchy enough.
Make sure the butter in the crumble is fully softened and mixed well. Larger chunks of butter crumbs will help keep the topping crunchy.

The cookies stick to the baking sheet.
Always line your baking sheet with parchment paper for easy removal and to prevent sticking.

The cookies are too salty.
If you use salted butter instead of unsalted butter, reduce the additional salt in the recipe or omit it altogether.

The dough cracks when you make the indentation.
If the dough cracks, dip your thumb or spoon in all-purpose flour to make the indentation smoother.

How To Serve Coffee Cake Cookies

These coffee cake cookies are versatile and can be enjoyed in a variety of settings, whether you’re serving them with your morning cup of coffee or adding them to a holiday dessert spread. Their soft, chewy texture and rich crumb topping make them the perfect sweet treat for any occasion.

With Coffee or Tea: Serve these cookies with a warm cup of coffee or tea for a classic pairing. The cinnamon and vanilla glaze in the cookies complement the rich, bold flavors of coffee or the light floral notes of tea, making them an ideal choice for breakfast or an afternoon snack.

As a Dessert Platter Addition: Add these coffee cake cookies to a dessert platter alongside blueberry coffee cake, mini cupcakes, or cinnamon roll cookies. The variety of flavors and textures will make the platter more appealing, with the chewy coffee cake cookies offering a unique twist on traditional cookies.

Ice Cream Sandwiches: For a fun dessert, you can use these cookies to create ice cream sandwiches. Simply take two cookies and fill them with a scoop of vanilla ice cream. The crumb topping and cinnamon in the cookies pair wonderfully with the cold, creamy ice cream for a delicious treat.

Breakfast or Brunch: Incorporate these cookies into your next brunch spread. They work well as a sweet addition alongside savory dishes like an egg casserole or breakfast sliders. The crumb topping and cinnamon filling give them the perfect balance to enjoy with a more savory meal.

Holiday Gatherings: These cookies make an excellent addition to any holiday dessert table. Serve them next to other holiday treats like sour cream coffee cake or pumpkin pie. The vanilla icing adds a festive touch, and the warm cinnamon flavor makes them a hit at Thanksgiving or Christmas gatherings.

Crumbled Over Yogurt or Pudding: For a creative twist, crumble the cookies over a bowl of Greek yogurt or vanilla pudding. The crumb topping adds a crunchy texture, while the cookie base provides a soft contrast, making this a fun way to enjoy the cookies in a new form.

How To Store Coffee Cake Cookies

Properly storing your coffee cake cookies will help keep them fresh and ready to enjoy, whether you’re making them ahead of time or saving leftovers. With the right approach, you can make sure these cookies maintain their soft texture and delicious crumb topping for days to come.

MAKE AHEAD: You can make these cookies ahead of time by preparing the dough and crumb topping in advance. Shape the dough into cookie dough balls, make the indentations, and refrigerate for up to 24 hours before baking.

You can also prepare the crumb topping and keep it stored in the fridge in an airtight container until you’re ready to assemble and bake the cookies.

IN THE FRIDGE: Once baked, these cookies can be stored in an airtight container in the fridge for up to five days. The crumb topping will stay crisp, and the vanilla glaze will hold its texture. Be sure to let the cookies cool completely before refrigerating to avoid condensation.

IN THE FREEZER: To freeze, allow the cookies to cool fully, then place them in an airtight container or wrap them individually in plastic wrap. They’ll keep in the freezer for up to three months.

When you’re ready to enjoy them, thaw at room temperature or in the fridge overnight. You can freeze the cookie dough as well, just shape it into balls and freeze them unbaked. When ready to bake, thaw the dough in the fridge for a few hours, then bake as directed.

REHEATING: If you want to warm up your cookies, you can reheat them in the microwave for about 10-15 seconds. For a crispier texture, use the oven at 300°F for five to seven minutes, or until warmed through. Be cautious when reheating so that the crumb topping stays crunchy and the cookies don’t become too soft.

There are so many reasons why these coffee cake cookies have become a favorite around here. It’s not just the comforting flavors, but also how simple and flexible the recipe is, making it a great addition to any baking rotation.

Easy to Make: With straightforward steps and basic ingredients, anyone can whip up these cookies without breaking a sweat.

Bakery-Style Cookies at Home: The combination of cake flour and all-purpose flour gives these cookies that soft, airy texture you’d expect from a bakery.

Perfect for Any Occasion: Whether it’s for a casual coffee morning or a holiday dessert table, these cookies fit right in and always impress.

Great for Make-Ahead: You can easily prep the dough in advance, so you’ll have fresh cookies ready to bake whenever you need them.

A Unique Twist on Classic Coffee Cake: These cookies deliver all the comforting flavors of a traditional coffee cake recipe in a fun and portable form.

Coffee Cake Cookies Frequently Asked Questions

Can I skip chilling the dough for these cookies?

No, chilling the dough is essential. Chilling helps the cookies hold their shape and prevents them from spreading too much during baking.

Why is my crumb topping not sticking to the cookies?

If your crumb topping isn’t sticking, gently press it into the indentation of the dough before baking to help it adhere better.

Can I use only all-purpose flour if I don’t have cake flour?

Yes, you can use only all-purpose flour if you don’t have cake flour, but the cookies might be a bit denser without the light texture that cake flour provides.

Can I bake these cookies without the crumb topping?

Yes, you can bake the cookies without the crumb topping, but the topping adds a nice crunch and flavor that complements the cookie dough.

What’s the best way to drizzle the icing?

To drizzle the icing, use a spoon or pour it into a piping bag for more control. Make sure the cookies are fully cooled before icing them.

These coffee cake cookies are the perfect mix of soft, chewy texture and a buttery crumb topping that brings comfort to every bite. Whether for a quick snack or a special occasion, this easy recipe will quickly become a go-to favorite.

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Coffee Cake Cookies

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Prep Time 15

Cook Time 11

Servings

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Ingredients

Crumble Topping

½ cup all-purpose flour
½ cup light brown sugar packed
¼ cup unsalted butter softened to room temperature
1 ½ teaspoons cinnamon
¼ teaspoon salt

Cookie Dough

1 ½ cups all-purpose flour
½ cup cake flour
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup unsalted butter softened to room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg room temperature
1 large egg yolk
1 ½ teaspoons vanilla extract

Icing

1 cup powdered sugar sifted
1 ½ – 2 ½ tablespoons half & half the amount needed will vary depending on the consistency desired for the icing – see tips
¼ teaspoon vanilla extract

Instructions

Crumble Topping

In a medium bowl add the all-purpose flour, light brown sugar, unsalted butter, cinnamon and salt.
Using a small fork, gently mix, and press together all the ingredients until well combined. You may need to use your fingers to gently squeeze the crumble mixture together to create larger crumbs to the texture of your crumble.
Refrigerate the crumble until ready to fill the shaped cookie dough before baking the cookies.

Cookie Dough

Line two large baking sheets with parchment paper and set aside.
To a medium bowl whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, salt and cinnamon. Set aside.
To a large mixing bowl, beat together, using a handheld mixer on medium speed, the unsalted butter, light brown sugar and granulated sugar for 30 seconds – 1 minute or until light and fluffy.
Add the egg, egg yolk and vanilla extract to the butter mixture and beat again until well combined and the mixture is smooth.
To the bowl of wet ingredients, add the flour mixture and mix again on low speed just until all the dry ingredients are well incorporated. The cookie dough will be thick.
Using a 2 inch sized cookie scoop, scoop out a dough ball and gently roll it in the palm of your hands to shape it into a smooth ball. Place the dough ball onto one of the prepared baking sheets. Repeat with the remaining dough. Be sure to allow an inch, or two, of space between each of the dough balls on the cookie sheet.
Using your thumb, or the bottom of a rounded tablespoon measure spoon, gently flatten the dough as you press an indentation into the center of the rolled dough balls. You may need to dip your thumb, or the bottom of the measuring spoon, into a small amount of all-purpose flour to help keep the dough from sticking. Repeat until all the dough balls have been shaped.
Place the baking sheet of shaped dough balls into the refrigerator to allow the dough to chill, and firm up, for 30 minutes to 1 hour before filling with the crumb mixture and baking.
Preheat the oven to 350° F. Remove the crumble topping and the sheet of chilled, and shaped, cookies from the refrigerator.
Place 8 of the chilled and shaped cookies onto the second prepared baking sheet. Be sure to allow 2-3 inches between each cookie as they will spread when baked. Fill each of the indentations with a heaping 1 tablespoon of the crumble mixture.
Bake for 9-11 minutes or until the center is set and the edges of the cookies are just lightly browned.
Allow the cookies to cool on the baking sheet for 5-8 minutes before transferring them to a wire rack, on the counter, to cool completely.
Repeat steps 13-15 until all the cookies are baked and cooled completely.

Icing

While the cookies are baking and cooling you can make the icing by adding, to a small mixing bowl, the powdered sugar, 1 ½ tablespoons half & half and vanilla extract. Whisk until smooth then add more half & half (1 teaspoon at a time) until desired consistency is reached for your icing drizzle for the tops of your coffee cake cookies. Your icing should be thin and easy to drizzle.
Using a soup spoon, lightly drizzle each of the cooled coffee cake cookies with the icing. You want to still be able to see the crumble mixture on the tops of each of the cookies.
Allow the icing to firm up before plating, or storing, these coffee cake cookies. It should take approximately 30-40 minutes for the icing to firm up completely before being able to stack the cookies.

Notes

The small addition of cake flour helps to give these cookies a softer, chewier, texture. You can certainly omit it and only use all-purpose flour in the recipe.
When making your crumble topping, you will want your butter to be really soft but not melted. You can squeeze together with your finger tips bigger crumbles if you want a chunkier crumble topping for your cookies.
You can place a small bowl with 1-2 tablespoons of all-purpose flour next to your baking sheet to use to lightly dip your thumb, or the bottom of your rounded measuring spoon, into to help keep the dough from sticking while shaping the indentation into each of the rolled dough balls.
If you want your icing to be really white in color, you can use clear vanilla flavoring in place of the vanilla extract. It will taste just as good but will not have the slightly brown color that the pure vanilla extract will yield.

Nutrition

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What You Need To Know

Why This Recipe

Coffee Cake Cookie Ingredients

Coffee Cake Cookies Substitutions and Additions

How To Make Coffee Cake Cookies

Troubleshooting This Coffee Cake Cookie Recipe

How To Serve Coffee Cake Cookies

How To Store Coffee Cake Cookies

Why We Love This Coffee Cake Cookie Recipe

Coffee Cake Cookies Frequently Asked Questions

More Recipes You’ll Love

Coffee Cake Cookies

Ingredients 1x2x3x

Crumble Topping

Cookie Dough

Icing

Instructions

Crumble Topping

Cookie Dough

Icing

Notes

Nutrition

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