Coffee cake + cookies = coffee cake cookies!! These cookies has the warm, cinnamon-infused flavour of traditional coffee cake, paired with a crunchy streusel topping and a sweet cinnamon pumpkin glaze. This dessert combines the soft, chewy texture of cookies with the crumbly, cinnamon-sugar goodness of coffee cake, making the coffee cake cookies a must-try for anyone who loves to enjoy the best of both worlds.
The recipe is straightforward and consists of three main components: the cookie dough, streusel, and icing.
Simple ingredients for Coffee Cake Cookies 🍪
Unsalted Butter: Adds richness and moisture to the cookies and streusel.
Brown Sugar: Provides a deep, caramel-like sweetness to the dough and topping.
Egg: Binds the ingredients together for a cohesive dough.
Vanilla Extract: Infuses the cookies with a classic, sweet aroma and flavour.
All Purpose Flour: The base of the dough, providing structure.
Cinnamon: A key spice that gives the cookies their signature coffee cake flavour.
Salt & Baking Powder: Ensures the right rise and texture.
Powder Sugar & Milk (Icing): Creates a smooth, drizzle-able icing that adds an extra layer of sweetness.
Pumpkin Spice: Adds a warm, autumnal twist to the icing.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Why you’ll love these Coffee Cake Cookies 🫶🏻
They’re a unique twist on a classic, combining the comfort of coffee cake with the convenience of a cookie.
Perfect texture balance: You’ll get the soft chew of a cookie with the crumbly crunch of streusel.
Easy to customize: You can easily adjust the spices or add-ins (like nuts or raisins) to make these cookies your own.
FAQ 🤔
Can I use gluten-free flour? Yes, you can substitute all-purpose flour with a gluten-free blend to make these cookies suitable for those with gluten sensitivities.
How do I get the perfect streusel texture? The key is to use cold butter and work it into the dry ingredients until you achieve a crumbly texture.
Can the icing flavour be modified? Absolutely! Feel free to adjust the spices in the icing to suit your taste, or even use vanilla extract for a simpler flavour.
Tips & tricks 🪄
Room Temperature Ingredients: Starting with butter and egg at room temperature is crucial. It helps the ingredients mix more uniformly, creating a smoother, more cohesive dough which results in better texture and spread of the cookies.
Don’t Overmix the Dough: After adding the flour mixture, mix until just combined. Overmixing can lead to gluten development, making the cookies tough instead of tender and soft.
Let Cookies Cool Before Icing: It’s essential to allow the cookies to cool completely before applying the icing. This prevents the icing from melting and ensures it sets nicely on top of the cookies, enhancing both the appearance and texture.
For these Coffee Cake Cookies, I use a basic cookie sheet pan (I like this one, comes with a wire rack!). I also recommend using a hand or stand mixer (stand mixers go on sale often so I’d wait until then 😉) to speed up the prep time and for creaming the butter and sugars. Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Coffee Cake Cookies
- Total Time: 35 minutes
- Yield: 12 1x
Description
Ingredients
Cookie dough
- 3/4 cup unsalted butter softened
- 2/3 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Streusel
- 1/4 cup unsalted butter, cold and cut into 1 inch cubes
- 1/4 cup brown sugar, packed
- 1/2 cup all purpose flour
- 1/2 teaspoon cinnamon
Icing
- 1 cup powder sugar
- 2 tablespoons milk
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
Instructions
Cookie Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and packed brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until smooth and fully combined.
- In a small bowl, whisk together flour, cinnamon, salt, and baking powder. Add this to the butter mixture, mixing just until combined and a dough forms.
- Roll the dough into balls (about 1.5 inches), press down slightly into a small disc and place on a lined baking sheet, leaving some space between each cookie.
Streusel
- In a small bowl, combine cold butter cubes, brown sugar, flour, and cinnamon. Use a fork or your fingers to crumble the mixture together until it resembles coarse crumbs.
- Lightly press a spoonful of streusel onto each cookie, pressing gently so it adheres.
Bake
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Icing
- In a bowl, whisk together powdered sugar, milk, pumpkin spice, and cinnamon until smooth.
- Once the cookies are completely cool, drizzle the icing over them. Let the icing set for a few minutes before serving.
Notes
- For the cookie dough, softened butter helps create a creamy texture, while cold butter in the streusel creates that delicious crumbly texture.
- Using your fingers to mix the streusel will give you that perfect crumbly topping. Try not to over-mix, as you want it to stay in little pieces.
- Store any leftover cookies in an airtight container for up to 3 days at room temperature, or freeze (without icing) for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Cookies
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