Name: Coffee Cake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: For the cookie dough:; 1 ½ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ½ cup unsalted butter, softened; ½ cup brown sugar; ¼ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; For the crumble topping:; ⅓ cup all-purpose flour; 3 tablespoons brown sugar; ½ teaspoon ground cinnamon; 3 tablespoons melted butter; Optional glaze:; ½ cup powdered sugar; 1–2 teaspoons milk or cream; ¼ teaspoon vanilla extract

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Coffee cake cookies are a soft, cinnamon-scented treat topped with a buttery crumble — just like a classic coffee cake, but in portable cookie form. I love how these cookies combine the comfort of coffee cake with the ease and fun of a cookie, making them perfect for sharing or snacking.

Why You’ll Love This Recipe

I love these cookies because they’re warm, cozy, and layered with texture. The base is soft and chewy, while the streusel topping adds that signature crunch I expect from a good coffee cake. Whether I’m enjoying one with my morning coffee or serving them at a gathering, they always hit the spot. Coffee Cake Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

All-purpose flour
Baking soda
Salt
Ground cinnamon
Unsalted butter, softened
Brown sugar
Granulated sugar
Egg
Vanilla extract

For the crumble topping:

All-purpose flour
Brown sugar
Ground cinnamon
Melted butter

Optional glaze:

Powdered sugar
Milk or cream
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
For the topping, I mix the flour, brown sugar, and cinnamon, then stir in melted butter until it becomes crumbly. I set it aside.
In another bowl, I whisk together the dry ingredients for the cookie base.
I cream the butter and sugars together, then add the egg and vanilla.
I slowly incorporate the dry ingredients into the wet mixture until a soft dough forms.
I scoop the dough into balls and place them on the baking sheet, pressing each one slightly to flatten.
I press a generous amount of the crumble on top of each cookie.
I bake them for 10–12 minutes until the edges are lightly golden.
Once cooled, I drizzle with glaze if I want extra sweetness.

Servings and timing

This recipe makes about 18 cookies. It takes 20 minutes to prep and 10–12 minutes to bake.

Variations

Sometimes I add a dash of nutmeg or cardamom to the dough for deeper spice. I’ve also swirled in a little apple butter or pumpkin puree for a seasonal twist. For a richer cookie, I fold in a few white chocolate chips.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well, baked or as dough balls. To reheat, I warm them in the microwave for 5–8 seconds to bring back that soft center. Coffee Cake Cookies

FAQs

Can I make the crumble in advance?

Yes. I often prep the crumble the night before and keep it in the fridge until I’m ready to bake.

Do I have to add the glaze?

Not at all. The cookies are delicious with just the crumble topping, but the glaze adds a nice sweet touch.

Can I freeze the dough?

Absolutely. I scoop and freeze the dough balls, then bake from frozen — just add an extra minute or two.

What makes these different from snickerdoodles?

These are topped with a streusel and have a texture more like cake, whereas snickerdoodles are chewier with a cinnamon-sugar coating.

Can I make them gluten-free?

Yes. I use a 1:1 gluten-free flour blend and the texture turns out great.

Conclusion

Coffee cake cookies are everything I love about a cozy dessert — warm, sweet, and just a little crumbly. They’re perfect for mornings, afternoons, or whenever I want a treat that feels homemade and comforting in every bite.