These Coffee Cake Cookies take inspiration from the traditional buttery, cinnamon sugar cake and transform it into a soft, delicious cookie!
My Coffee Cake Cookies resemble a traditional cake and put everything into a warm, freshly baked cookie. Anytime you merge two desserts into one you know it’s going to be out of this world good! These cookies are so good, I could eat them weekly!
COFFEE CAKE COOKIES
You don’t need to be a coffee lover to enjoy coffee cake. I don’t drink the stuff at all, but I love coffee cake! This recipe will soon become a masterpiece in your own home! Each cookie is topped with cinnamon streusel made with cinnamon, brown sugar, butter, and flour. The cookies are then baked until the perfect texture and then cooled. Once cooled, they are topped with a homemade icing that only has 3 ingredients! Powdered sugar, heavy cream, and vanilla extract. This icing is so easy to make that you’ll be wanting to put it on every cookie you bake from here on out! It doesn’t matter the time of day, these cookies are a satisfying sweet treat brewed and baked just right.
INGREDIENTS
Cinnamon Streusel
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter, softened
Cookie Dough
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- ½ cup cold salted butter, cut into cubes
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
Icing
- 3 Tablespoons heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
COOKING INSTRUCTIONS
Cinnamon Streusel
In a medium bowl combine the flour, brown sugar, and cinnamon together. Using a pastry cutter or fork, cut the salted butter into the flour mixture until small clumps form. Cover and refrigerate.
Cookie Dough
Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
Combine the all-purpose flour, cinnamon, baking powder and salt in a large bowl. Set aside.
Place the cubed butter and both sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 4 minutes. Add in the eggs and vanilla extract and blend until mixed. Gradually add in the dry ingredients and mix until just combined.
Roll cookie dough into 16 balls. Place on prepared baking sheets. Make an indent in each cookie, using your thumb or the end of a spoon. Spoon 1 Tablespoon or so of the cinnamon streusel in each cookie.
Bake for only 8 to 10 minutes, or until edges appear set and are slightly golden. Don’t over-bake! Allow cookies to cool on the baking sheets.
Icing
Whisk together the icing ingredients. Drizzle over cookies. Serve and enjoy!
SERVINGS
This recipe makes a batch of 16 medium sized cookies. One on their own makes a good-sized serving. Perfect to pair with that morning cup of Joe, or a glass of milk, or hot cocoa. They don’t necessarily have to be enjoyed in the morning, but when you do, they really hit the spot! If you want to make a larger batch to share with friends, family, or neighbors just go ahead and double the recipe.
STORING INSTRUCTIONS
The cookies and be stored in a cookie jar for up to 4 days. They can last a day or two longer when refrigerated. Feel free to warm them back up!
CRUNCHY ADDITION
Are you looking for a cookie with a little more crunch and texture? Then you can add a little to this recipe. No matter what kind of nut you would like to use, make sure they are chopped up very small. I recommend peanuts, walnuts, pecans, or almonds. You’ll see some traditional coffee cake recipes out there with pecans, so I think they would be the best to add to this recipe if you decide to.
AN EXTRA LAYER OF SWEETNESS
Do you have a serious sweet tooth? I am right there with you! These cookies are perfect just the way they are, but if you want another added layer of sweetness you might want to add chocolate chips. I think milk chocolate chips, or dark chocolate chips would work best. Mix them into the cookie batter just as everything is coming together. If you decided to only add a half of a cup to a full cup so that it doesn’t take over the recipe.
ENJOY THIS RECIPE? HERE ARE A FEW MORE FLAVORFUL COOKIES!
Chocolate Chip Skillet Cookies – A large chocolate chip cookie served warm and with a scoop of vanilla ice cream.
S’mores Cookies – Everything you love about the campfire favorite is packed into this homemade cookie! Chocolate, marshmallow, and graham cracker crumbs.
Chocolate Marshmallow Cookies – Rich chocolate cookies are topped with a fluffy marshmallow and then a drizzling of chocolate icing.
Mint Chocolate Chip Cookies – These green and delicious cookies are packed with sweet chocolate chips and made with the perfect hint of mint!
Coffee Cake Cookies
Ingredients
Cinnamon Streusel
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter softened
Cookie Dough
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- ½ cup cold salted butter cut into cubes
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs beaten
- 2 teaspoons vanilla extract
Icing
- 3 Tablespoons heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cinnamon Streusel
- In a medium bowl combine the flour, brown sugar, and cinnamon together. Using a pastry cutter or fork, cut the salted butter into the flour mixture until small clumps form. Cover and refrigerate.
Cookie Dough
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
- Combine the all-purpose flour, cinnamon, baking powder and salt in a large bowl. Set aside.
- Place the cubed butter and both sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 4 minutes.
- Add in the eggs and vanilla extract and blend until mixed. Gradually add in the dry ingredients and mix until just combined. Roll cookie dough into 16 balls. Place on prepared baking sheets.
Cinnamon Streusel
- Make an indent in each cookie, using your thumb or the end of a spoon. Spoon 1 Tablespoon or so of the cinnamon streusel on each cookie. Bake for only 8 to 10 minutes, or until edges appear set and are slightly golden. Don’t over-bake! Allow cookies to cool on the baking sheets.
Icing
- Whisk together the icing ingredients. Drizzle over cookies. Serve and enjoy!
Oh my gosh! Everyone you have to try these cookies, it’s a keeper recipe. Soft cookies that melt in your mouth. I could have eaten half of them myself but I limited myself to 2. They freeze well without the icing. Keep the icing in the fridge for that drizzle.