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