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These Coffee Cake Cookies are the perfect blend of soft, chewy cookies topped with a crunchy cinnamon streusel and a sweet vanilla glaze.
Who doesn’t love a warm, delicious coffee cake? Now imagine all that wonderful flavor in a different form. I’m talking about Coffee Cake Cookies!
Who doesn’t love a good coffee cake recipe? It’s one of those things that is generally loved by everyone, and for good reason!
These chewy coffee cake cookies are the ideal treat for any time of day, whether you’re enjoying them with a hot cup of coffee in the morning or as a sweet snack in the afternoon.
I remember the first time I made these cookies. Jeremy and Lily both were instantly hooked. I’ll have to admit I was too, haha.
The house smelled amazing with the warm spices, and we couldn’t wait to try them. And the simple glaze was the perfect topping.
The flavor is just amazing. It’s all the flavor of coffee cake in cookie form. It’s crazy that such an easy dessert can taste so good!
These Coffee Cake Cookies are also perfect for sharing at family gatherings, potlucks, or just because you want to spread a little sweetness.
Some of our other favorite COOKIE RECIPES we have on our site include: Ultimate Mudslide Chocolate Cookies Recipe, Best Butterscotch Cookies Recipe, and Fresh Strawberry Cookies Recipe From Scratch.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE COFFEE CAKE COOKIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO THESE NEED TO CHILL?
- WHAT IS THE TEXTURE AND FLAVOR LIKE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Best Coffee Cake Cookies Recipe
WHY THIS RECIPE WORKS:
- Perfect Texture: The cookies are soft and chewy with a delightful crumbly streusel on top, just like a classic coffee cake.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is easy to follow, even if it’s your first time baking cookies.
- Delicious Flavor: The combination of cinnamon, nutmeg, and vanilla in both the cookie and the glaze creates a delicious, comforting flavor.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Fine sea salt
- Ground nutmeg
- Unsalted butter
- Light brown sugar
- Large egg
- Large egg yolk
- Vanilla extract
- Powdered sugar
- Milk
HOW TO MAKE COFFEE CAKE COOKIES:
- Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg until combined; set aside
- In the large bowl of your stand mixer with the paddle attachment, cream the butter with the brown sugar until smooth.
- Add the egg, egg yolk, and vanilla and mix until combined.
- Add the flour mixture a little at a time until fully mixed in; scrape down the sides as needed.
- Take two tablespoons of the dough and roll it into a ball, placing it on the prepared sheet tray. Repeat with the remaining dough.
- Cover the tray with plastic wrap and place it in the fridge to chill for 2 hours.
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
- To make the crumble, combine the brown sugar, flour, cinnamon, salt, and nutmeg in a small bowl and stir to combine.
- Add the melted butter, and using a fork, stir it around until crumbles form.
- Place the cookie dough balls onto the prepared sheet trays about 3 inches apart.
- Gently press down the tops with the palm of your hand.
- Using your fingers, make a small indention in the middle of the cookies to form a little pocket for the crumble.
- Add the crumble to the center of the cookies, gently pressing it in to stick.
- Bake for 10-12 minutes until the cookies appear dry on the tops and are lightly golden brown along the edges. Keep the cookies that are not baking in the fridge while you bake the others.
- Cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- Once cool, make the glaze by whisking the powdered sugar, milk, and vanilla until smooth. Start with 1 tablespoon of milk and add up to 1 more tablespoon if needed. The glaze should be thick yet pourable.
- Drizzle the glaze on the cooled cookies and let it set for at least 30 minutes to harden.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO THESE NEED TO CHILL?
Yes, the dough needs to chill for at least 2 hours.
This helps the cookies keep their shape and prevents them from spreading too much during baking.
WHAT IS THE TEXTURE AND FLAVOR LIKE?
These cookies are soft and chewy with a crunchy streusel topping.
They have a warm, cinnamon flavor with a hint of nutmeg, making them taste just like a classic coffee cake.
ANY ADDITIONS?
Freshly baked cookies are a gift to humanity. Ha!
With the flavor of moist coffee cake in them, you’re in heaven.
- Chocolate Chips: Add some chocolate chips for a chocolatey twist.
- Nuts: Chopped walnuts or pecans would add a nice crunch.
- Dried Fruit: Raisins or dried cranberries for a bit of chewiness.
- Cinnamon Sugar: Sprinkle a bit on top for extra sweetness.
- Caramel Drizzle: Drizzle some caramel sauce over the glaze.
- Maple Syrup: Add a touch of maple syrup to the glaze for a unique flavor.
- Coconut Flakes: Mix some into this chewy cookie for a tropical twist.
- Pumpkin Spice: Swap out the cinnamon and nutmeg for pumpkin pie spice.
- Lemon Zest: Add a little bit of lemon zest to the dough for a citrusy kick.
- Espresso Powder: Mix in a bit of espresso powder for a coffee flavor.
ANY SUBSTITUTIONS?
From the dough to the glaze ingredients, this tender cookie can be changed how you want.
It’s one of my favorite things about baking.
- Gluten-Free Flour: Use a gluten-free flour blend to make these cookies gluten-free.
- Coconut Oil: Substitute coconut oil for the butter for a dairy-free option.
- Almond Flour: Use almond flour for a nuttier flavor and a different texture.
- Honey: Replace the brown sugar with honey for a natural sweetener.
HOW TO STORE:
Room Temp: Store these cookies in an airtight container for up to 5 days.
Freezer: These cookies can be frozen for up to 3 months.
Place them in a freezer bag or airtight container, and let them thaw at room temperature before serving.
DANA’S TIPS AND TRICKS:
- Chill the Dough: Don’t skip the chilling step. It helps the cookies keep their shape and develop the perfect texture.
- Don’t Overbake: Keep an eye on the cookies and take them out when they’re just golden brown. Overbaking can make them too hard.
- Use Fresh Spices: Fresh cinnamon and nutmeg will give your cookies the best flavor.
- Make Extra Crumble: If you love the crumble topping, make a little extra to add on top.
- Experiment with Flavors: Try adding different spices or extracts to change up the flavor.
Keep hold of that recipe card! Coffee Cake Cookies are a delightful treat that combines the best of both worlds: the comforting flavors of coffee cake and the convenience of a cookie.
They’re perfect for any occasion, from family gatherings to a cozy night in with a hot cup of coffee.
With their soft and chewy texture, warm spices, and sweet glaze, these cookies will always get you a five star rating.
If you like this recipe, you might also like:
Best Coffee Cake Cookies Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- ¾ cup unsalted butter softened
- ¾ cups light brown sugar packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
For the crumble topping:
- 3 tablespoons light brown sugar packed
- ½ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- Pinch of fine sea salt
- pinch of ground nutmeg
- 4 tablespoons unsalted butter melted
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg until combined; set aside.2 ¼ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon fine sea salt, ¼ teaspoon ground nutmeg
- In the large bowl of your stand mixer with the paddle attachment, cream the butter with the brown sugar until smooth.¾ cup unsalted butter, ¾ cups light brown sugar
- Add the egg, egg yolk, and vanilla and mix until combined.1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
- Add the flour mixture a little at a time until fully mixed in; scrape down the sides as needed.
- Take two tablespoons of the dough and roll it into a ball, placing it on the prepared sheet tray. Repeat with the remaining dough.
- Cover the tray with plastic wrap and place it in the fridge to chill for 2 hours.
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
- To make the crumble, combine the brown sugar, flour, cinnamon, salt, and nutmeg in a small bowl and stir to combine.3 tablespoons light brown sugar, ½ cup all-purpose flour, ¼ teaspoon ground cinnamon, Pinch of fine sea salt, pinch of ground nutmeg
- Add the melted butter, and using a fork, stir it around until crumbles form.4 tablespoons unsalted butter
- Place the cookie dough balls onto the prepared sheet trays about 3 inches apart.
- Gently press down the tops with the palm of your hand.
- Using your fingers, make a small indention in the middle of the cookies to form a little pocket for the crumble.
- Add the crumble to the center of the cookies, gently pressing it in to stick.
- Bake for 10-12 minutes until the cookies appear dry on the tops and are lightly golden brown along the edges. Keep the cookies that are not baking in the fridge while you bake the others.
- Cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- Once cool, make the glaze by whisking the powdered sugar, milk, and vanilla until smooth. Start with 1 tablespoon of milk and add up to 1 more tablespoon if needed. The glaze should be thick yet pourable.1 cup powdered sugar, 1-2 tablespoons milk, ½ teaspoon vanilla extract
- Drizzle the glaze on the cooled cookies and let it set for at least 30 minutes to harden.
Notes
- Chill the Dough: Don’t skip the chilling step. It helps the cookies keep their shape and develop the perfect texture.
- Don’t Overbake: Keep an eye on the cookies and take them out when they’re just golden brown. Overbaking can make them too hard.
- Use Fresh Spices: Fresh cinnamon and nutmeg will give your cookies the best flavor.
- Make Extra Crumble: If you love the crumble topping, make a little extra to add on top.
- Experiment with Flavors: Try adding different spices or extracts to change up the flavor.
Nutrition
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I use the spoon and level method.
How many grams of flour for each cup? I typically use 120g flour for each cup but some recipes use more. How do you measure your flour?
I like to be precise with flour which is why I weigh it.