Coffee Cake Cookies

You will absolutely adore these Coffee Cake Cookies! They are loaded with classic cinnamon sugar flavor, and the crumbly cinnamon streusel is to die for. They’re the perfect treat to enjoy at a special brunch, for the holidays, or as a sweet treat for any night of the week.

Ingredients Needed for Coffee Cake Cookies

Your family and friends will go crazy with how amazing these coffee cake cookies taste! The recipe uses simple baking ingredients that you probably already have in your kitchen! Check out the recipe card at the bottom of the post for the exact measurements.

Streusel

Flour: Provides the structure of the crumble topping.

Sugars: The streusel uses both granulated sugar and brown sugar for sweetness.

Ground Cinnamon: Adds extra cinnamon goodness!

Salt: Balances out the sweet cinnamon flavors!

Unsalted Butter: Cold butter provides a rich, crunchy streusel that pairs so well with the tender cookies.

Coffee Cake Cookies

Butter: Use unsalted butter to control the amount of salt in the recipe. Also, be sure to soften your butter to room temperature so it combines properly with the sugars.

Brown Sugar: Combines with the granulated sugar for a moist cookie with rich flavor.

Granulated Sugar: Adds just the right amount of sweetness.

Egg: Helps to bind the ingredients.

Vanilla Extract: For sweet vanilla flavor.

Flour: I recommend all-purpose flour for a perfectly soft and tender texture.

Cornstarch: This is my secret ingredient that makes cookies extra soft and thick. 

Baking Staples: A combination of baking powder and baking soda helps these rise and bake properly.

Ground Cinnamon: You can’t have coffee cake without cinnamon!

Salt: Enhances and balances the flavors in the cookie.

Glaze

Powdered Sugar: Adds sweetness while keeping the icing smooth.

Milk: Provides the perfect consistency for the glaze.

Vanilla Extract: For an extra boost of flavor.

How to Make Coffee Cake Cookies

To make coffee cake cookies, you start with a basic cookie dough and then add a generous topping of buttery streusel before baking. Once cooled, drizzle them with a sweet glaze for the perfect finishing touch.

For the Streusel

Prep and Start the Streusel: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add the flour, both sugars, cinnamon, and salt to a small bowl and whisk until combined.

Add in the Butter: Add the butter and cut it in with a pastry cutter or fork until it has been fully absorbed into the flour mixture. You may alternatively use clean hands to mash the butter into the flour mixture. Cover and refrigerate until the cookie dough is ready to be topped.

Make the Coffee Cake Cookie Dough

Cream the Butter: Add the butter and both sugars to a large bowl and beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment for 3-4 minutes until it is light and fluffy.

Add Egg and Vanilla: Add the egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl as needed.

Mix Dry Ingredients: Sift or whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt in a medium bowl.

Combine Dry and Wet Ingredients: Add the flour mixture to the butter mixture and mix until fully combined. The dough will be quite dry and crumbly.

Scoop Dough: Use a medium cookie scoop (about 2 ½ tablespoons) to scoop the dough into cookie dough balls. You may have to press the dough into the scoop and level it off due to the crumbly texture. Place the cookie dough scoops onto the lined baking sheet, leaving 2 inches between them. Use the back of the cookie scoop to gently press an indent into the tops of the cookies.

Add Streusel: Fill the indents with a generous amount of streusel. Bake for 11-13 minutes until the edges are set. The cookies won’t brown very much, if at all, so do not wait for them to start browning. Let the cookies cool on the baking sheet for 2-3 minutes before you transfer them to a cooling rack.

Make the Glaze

Add Glaze: Once the coffee cake cookies are completely cool, prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract. Thicken the glaze by adding powdered sugar one teaspoon at a time or thin it by adding ½ teaspoon of milk at a time. Do this until you reach the consistency you like. Drizzle the glaze across the cookies before serving.