If you love the warm, cosy flavours of a classic coffee cake, wait until you try them in cookie form. These Coffee Cake Cookies combine soft, cinnamon-kissed dough, a buttery streusel topping, and a dreamy vanilla icing drizzle. They’re the perfect blend of crisp edges and tender centres—like a hug for your taste buds!
Whether you’re baking for a fall gathering, a weekend brunch, or just because you deserve a treat, this fall cookie recipe is guaranteed to steal the show. With a nod to your favourite breakfast cake and a format that’s perfectly portable, these cinnamon streusel cookies are as delightful as they sound.
Why You’ll Love These Coffee Cake Cookies
- Soft and chewy with a touch of crisp
- Layered with buttery streusel for texture and flavor
- A perfect companion for coffee or tea
- Topped with sweet vanilla icing (hello, iced cookies heaven!)
Ingredients You’ll Need
For the Streusel:
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- 2 tsp ground cinnamon
- Pinch of salt
- 5 tbsp unsalted butter, softened
For the Cookie Dough:
- 1¼ cups all-purpose flour
- ¾ cup cake flour
- 1 tsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 8 tbsp cold unsalted butter, cubed
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
For the Icing:
- 2 tbsp unsalted butter, melted
- 3 tbsp heavy cream or milk
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How to Make Coffee Cake Cookies
- Prepare the streusel: Mix flour, brown sugar, cinnamon, and salt. Add softened butter and work with fingers until small clumps form. Chill while making dough.
- Preheat oven to 400°F. Line two baking sheets with parchment.
- In a bowl, whisk flours, cornstarch, cinnamon, baking soda, baking powder, and salt.
- In a mixer, cream cubed cold butter with both sugars for 1–2 minutes until smooth.
- Add egg, yolk, and vanilla. Mix until combined.
- Gradually add dry ingredients, 1/4 cup at a time, mixing until just combined.
- Scoop into 8 large dough balls (or about 24 smaller ones).
- Make a deep indent in each and fill with 1 tbsp streusel.
- Bake for 8–11 minutes until edges are golden.
- Optional: Swirl into a perfect circle using a round cutter post-bake.
- Cool 5 minutes on the sheet, then move to a wire rack.
- Mix icing ingredients and drizzle over fully cooled cookies.
Tips for Soft Cinnamon Cookies That Shine
- Chill the streusel for better clumps and crumbly texture.
- Cold butter in the dough helps create that chewy center.
- Reshape right out of the oven if you want picture-perfect rounds.
- Don’t overbake—these are best slightly underdone in the center.
The Sweet Story Behind the Cookie
The first time I made these, it was an overcast Saturday and I had a craving for something cosy. I didn’t want to commit to a whole coffee cake but wanted that flavour. One test batch later, I was hooked. My family couldn’t get enough—they’re now our go-to for cool-weather baking. And yes, they pair perfectly with a hot latte or a big mug of tea.
What to Serve with These Iced Cookies
- A cinnamon latte or chai tea
- A fruit salad for brunch spreads
- A dollop of whipped cream or vanilla bean ice cream
- A cosy blanket and your favourite fall movie
How to Store Your Coffee Cake Cookies
- Store in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze baked cookies without icing for up to 2 months.
- Drizzle with icing after thawing for best texture.
- Reheat gently in the microwave for that fresh-from-the-oven feel.
FAQs
Can I skip the streusel?
Technically, yes, but it’s what gives them that signature coffee cake vibe.
Can I make them gluten-free?
Use a 1:1 gluten-free baking blend, and chill the dough before baking.
What’s the best way to drizzle the icing?
Use a spoon or a zip-top bag with the corner snipped off.
Can I prep the dough in advance?
Absolutely. Store dough balls in the fridge for up to 48 hours or freeze until ready to bake.
Cinnamon-Sugar Dreams in Every Bite
These Coffee Cake Cookies are everything you love about a slice of coffee cake wrapped into a sweet, handheld bite. Soft, spiced, and topped with cinnamon streusel and icing, they bring all the comfort of a bakery-style treat right to your kitchen. So brew some coffee, grab your cosiest sweater, and treat yourself to this delightful seasonal indulgence.
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Coffee Cake Cookies
- Total Time: 30 minutes (plus cooling)
- Yield: 8 large or 24 small cookies 1x
- Diet: Vegetarian
Description
Coffee Cake Cookies are a cozy fall treat that combines the best parts of your favorite breakfast cake—cinnamon-spiced dough, buttery streusel topping, and vanilla icing drizzle—into soft, chewy cookies. Perfect with coffee or tea, these cinnamon cookies bring bakery-style comfort right to your kitchen.
Ingredients
For the Streusel:
-
½ cup all-purpose flour
-
⅓ cup packed brown sugar
-
2 tsp ground cinnamon
-
Pinch of salt
-
5 tbsp unsalted butter, softened
For the Cookie Dough:
-
1¼ cups all-purpose flour
-
¾ cup cake flour
-
1 tsp cornstarch
-
1 tsp ground cinnamon
-
½ tsp baking soda
-
½ tsp baking powder
-
½ tsp salt
-
8 tbsp cold unsalted butter, cubed
-
½ cup packed brown sugar
-
¼ cup granulated sugar
-
1 tsp vanilla extract
-
1 large egg
-
1 large egg yolk
For the Icing:
-
2 tbsp unsalted butter, melted
-
3 tbsp heavy cream or milk
-
1 cup powdered sugar, sifted
-
1 tsp vanilla extract
-
Pinch of salt
Instructions
-
Prepare streusel: Mix flour, brown sugar, cinnamon, and salt. Cut in softened butter with fingers until clumps form. Chill.
-
Preheat oven to 400°F (204°C). Line baking sheets with parchment.
-
Whisk flours, cornstarch, cinnamon, baking soda, baking powder, and salt.
-
In a stand mixer, beat cold cubed butter with sugars until smooth (1–2 mins).
-
Add egg, yolk, and vanilla. Mix until incorporated.
-
Slowly add dry ingredients and mix until just combined.
-
Scoop into 8 large or 24 smaller dough balls.
-
Make an indent in each and fill with 1 tbsp chilled streusel.
-
Bake 8–11 minutes until golden at edges.
-
Optional: Swirl into round shape using a round cutter post-bake.
-
Cool 5 mins, then transfer to wire rack.
-
Mix icing ingredients and drizzle over cooled cookies.
Notes
Cold butter gives the dough structure and chewy texture.
Chill streusel for better crumble.
Bake slightly underdone for soft centers.
Use a spoon or zip-top bag to drizzle icing for a neater finish.
Freeze unbaked dough or baked cookies (without icing) for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American