Crumbly streusel, warm cinnamon, and tender cookie centers make these Coffee Cake Cookies impossible to resist.
These Coffee Cake Cookies bring all the cozy flavors of classic coffee cake into a soft, buttery cookie that’s perfect for any occasion. Each cookie has a tender center, warm cinnamon flavor, and a sweet, crumbly streusel topping that gives every bite that signature coffee cake texture. They’re easy to serve, fun to share, and pair perfectly with a hot cup of coffee or tea.
I love all things coffee cake. The cinnamon, the streusel, everything! For more coffee cake inspired treats you have to check out my Coffee Cake Muffins, Biscoff Coffee Cake Muffins, and Apple Crumb Coffee Cake.
Table of Contents
Why We Love These Coffee Cake Cookies
- Using half and half instead of milk in the cookie dough gives the cookies more overall richness.
- This recipe uses two different types of sugar in the streusel adding a caramel like flavor and and more crumbly texture.
- The glaze on top is sweet and thick so it holds its shape and doesn’t fall off of the cookies.
Recipe Ingredients
Cinnamon – Adds that warm spice to the crumble giving the classic coffee cake flavor.
Confectioner’s Sugar – The base for the sweet frosting drizzled over the top of each cookie.
Half and Half – Allowing the cookies to have added richness to the dough and frosting.
For a full list of ingredients and amounts see the recipe card below.
How to Make Coffee Cake Cookies
For the Streusel
Step 1: In a medium bowl whisk together the flour, brown sugar, granulated sugar, and cinnamon.
Step 2: Next add the butter and mix until crumbly and incorporated. You can use your hands to press any loose dry ingredients together if needed.
For the Cookies
Step 1: In the bowl of a stand mixer or in a large mixing bowl using the handheld mixer, cream the butter, granulated sugar, and light brown sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
Step 2: Next, add the large egg, and extra yolk, half and half, and vanilla extract. Mix until smooth and then scrape down the sides of the bowl.
Step 3: In a separate bowl whisk together the all purpose flour, baking powder, baking soda, salt, cornstarch, and cinnamon.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix until combined.
Step 5: Using a 2 Tbsp cookie scoop, scoop the dough mixture and place it on a cookie sheet with parchment paper on top. You can also roll the cookie dough balls if preferred.
Step 6: Using the back of a Tbsp that has been lightly dusted with flour, press an indent into the center of each cookie dough ball.
Step 7: Then add 2-3 tsp of streusel to the center of each indention until full. Almost to the point where it is overflowing.
Step 8: Chill the cookies in the fridge for 30 minutes. As the cookies reach the end of their chilling time, preheat oven to 350 degrees Fahrenheit.
Step 9: Place the cookies about 2 inches apart on a baking sheet covered with parchment paper. Bake in the oven for 10-12 minutes until they are light in color as shown in the photos.
Step 10: While the cookies are cooling, make the glaze. In a small bowl whisk together the confectioner’s sugar, half and half, vanilla, and salt until smooth. You want the consistency to be on the thick side to be able to drizzle and it not melt off.
Step 11: Finally drizzle the glaze over the cooled cookies, then serve and enjoy!
FAQs
If this happens, using a clean finger you can spread the streusel out over the cookie for a more even distribution.
Yes you can use unsalted butter in this recipe. If you do so I would add ¾ of a teaspoon of salt to the dough instead of ¼ teaspoon.
Storage Information
You can store any leftovers of these coffee cake cookies in an airtight container at room temperature for 4 days. For longer storage you can refrigerate them for up to 1 week or freeze them for up to 3 months.
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Ingredients
For the Cookies
- 1 cup butter - softened
- 1 1/4 cups granulated sugar
- 1/4 cup brown sugar - packed
- 1 egg
- 1 egg yolk
- 1 Tbsp half and half
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cornstarch
- 1 tsp ground cinnamon
For the Streusel
- 1/2 cup + 2 Tbsp all-purpose flour
- 1/4 cup brown sugar - packed
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup butter - softened, often melted but room temperature
For the Glaze
- 1 cup confectioner's sugar
- 1 Tbsp half and half
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
For the Streusel
- In a medium bowl whisk together the flour, brown sugar, granulated sugar, and cinnamon.
- Next add the butter and mix until crumbly and incorporated. You can use your hands to press any loose dry ingredients together if needed.
For the Cookies
- In the bowl of a stand mixer or in a large bowl using the handheld mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Next, add the egg, egg yolk, half and half, and vanilla. Mix until smooth and then scrape down the sides of the bowl.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt, cornstarch, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Using a 2 Tbsp cookie scoop, scoop the dough and place it on a baking sheet with parchment paper on top. You can also roll the cookie dough balls if preferred.
- Using the back of a Tbsp that has been lightly dusted with flour, press an indent into the center of each cookie dough ball.
- Then add 2-3 tsp of streusel to the center of each indention until full. Almost to the point where it is overflowing.
- Chill the cookies in the fridge for 30 minutes before baking. As the cookies reachthe end of their chilling time, preheat your oven to 350 degrees Fahrenheit.
- Place the cookies about 2 inches apart on a baking sheet covered with parchment paper. Bake in the oven for 10-12 minutes until they are light in color as shown in the photos.
- While the cookies are cooling, make the glaze. In a small bowl whisk together the confectioner’s sugar, half and half, vanilla, and salt until smooth. You want the consistency to be on the thick side to be able to drizzle and it not melt off.
- Finally drizzle the glaze over the cooled cookies, then serve and enjoy!
