Irresistible Coffee Cake Cookies: Your New Favorite Cinnamon Streusel & Glazed Treat
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Prepare to meet your new obsession: the ultimate Coffee Cake Cookies! These aren’t just any cookies; they are a delightful fusion of two beloved desserts, delivering the best of both worlds in every bite. Imagine a soft, chewy cinnamon cookie, generously topped with a buttery, spiced streusel crumble, and finished with a luscious vanilla glaze. The result is a warm, comforting flavor profile that truly mimics the experience of a classic coffee cake, but in a convenient, handheld form. Each large, tender cookie bursts with aromatic cinnamon and sweet vanilla, making them an instant crowd-pleaser and a perfect treat for any occasion.
What makes these Coffee Cake Cookies truly exceptional is their ease of preparation. Crafted with simple, everyday pantry staples, this recipe proves that incredible flavor doesn’t have to be complicated. The rich cinnamon flavor is perfectly balanced with the sweet streusel and creamy vanilla glaze, creating a harmonious taste sensation. You might find it hard to resist devouring the entire batch in one sitting! Whether you’re hosting a gathering, looking for a comforting treat for your family, or simply craving something sweet with your morning coffee, these cookies are an ideal choice. They bring joy and a touch of homemade goodness to any table.
If you’re a cookie enthusiast always on the lookout for exciting new recipes, don’t forget to explore our other popular creations. Try our refreshing Lemon Blueberry Cookies for a burst of fruity flavor, awaken your senses with decadent Espresso Cookies, or indulge in the creamy sweetness of our Raspberry Cheesecake Cookies.
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WHY THIS RECIPE WORKS
- Effortlessly Easy: Forget complicated baking processes! These Coffee Cake Cookies are designed for simplicity. You only need a single bowl for the cookie dough and a rubber spatula for mixing, making cleanup a breeze. This recipe is perfect for bakers of all skill levels, delivering impressive results with minimal effort.
- Big, Soft, and Chewy Cookies: These aren’t your average thin, crispy cookies. Each cookie is generously sized, boasting a wonderfully soft and chewy texture that melts in your mouth. The dough is infused with a delightful warmth from the cinnamon, creating a comforting base for the toppings.
- Irresistible Streusel Topping & Vanilla Glaze: What truly elevates these cookies is the combination of a sweet, crumbly streusel topping and a silky smooth vanilla glaze. The streusel adds a fantastic textural contrast and an extra layer of warm spice, while the glaze provides a touch of sweetness and moisture, perfectly complementing the rich cookie base. It’s the signature coffee cake experience reimagined!
- Perfect for Any Occasion: Whether you’re serving them at a brunch, a casual get-together, or simply enjoying them with your morning coffee or afternoon tea, these cookies are incredibly versatile. Their comforting flavors and attractive appearance make them a welcomed addition to any dessert spread, sure to impress guests and delight family members.
INGREDIENT NOTES
Understanding the role of each ingredient is key to baking perfect Coffee Cake Cookies. Here are some of the essential components for this recipe. For a complete and detailed list of all ingredients and their exact measurements, please refer to the comprehensive recipe card located further down below.
- Butter: For both the streusel and the cookie dough, the butter is melted. For the cookies, it’s crucial to let the melted butter cool down completely to room temperature before combining it with the sugars. This prevents the eggs from scrambling and ensures a tender, chewy cookie texture. You can use either salted or unsalted butter; if using salted, you might slightly reduce the added salt in the recipe.
- Brown Sugar: This ingredient is a game-changer for cookie texture. Brown sugar contributes significantly more moisture to the cookie dough compared to granulated sugar, resulting in a wonderfully soft, moist, and chewy cookie. Its molasses content also adds a subtle depth of flavor that complements the cinnamon beautifully.
- Cinnamon: The heart of the “coffee cake” flavor, cinnamon infuses both the cookies and the streusel with its distinct warm and spicy aroma. Don’t skimp on fresh, quality cinnamon for the best results. You can even add a pinch of nutmeg or cardamom for a more complex spice blend if desired.
- All-Purpose Flour: Essential for the structure of both the streusel and the cookies. Ensure you measure your flour correctly, preferably by weight using a kitchen scale, or by spooning it into your measuring cup and leveling it off, rather than scooping directly, which can lead to over-measurement and dry cookies.
- Granulated Sugar: Used in both the cookie dough and the streusel, granulated sugar provides sweetness and helps create a crispier edge on the cookies while contributing to the streusel’s crumbly texture.
- Egg: A single large egg acts as a binder, adding moisture and richness to the cookie dough. Ensure your egg is at room temperature, as this helps it emulsify better with the butter and sugar, resulting in a smoother, more uniform dough.
- Vanilla Extract: A splash of vanilla extract enhances all the other flavors in the cookies, streusel, and glaze. Use pure vanilla extract for the best, most authentic flavor.
- Baking Powder & Baking Soda: These leavening agents work in harmony to give the cookies their soft, fluffy texture and perfect rise, preventing them from becoming too dense or spreading too thin.
- Salt: A pinch of salt is crucial for balancing the sweetness and enhancing the overall flavor profile, making these cookies truly irresistible.
- Powdered Sugar & Milk for Glaze: These two simple ingredients come together to form the sweet, drippy vanilla glaze that provides the signature finish for our coffee cake cookies. Adjust the consistency by adding more sugar for a thicker glaze or a few drops more milk for a thinner one.
STEP BY STEP INSTRUCTIONS – STREUSEL
Creating these delicious Coffee Cake Cookies is a straightforward process that doesn’t require any fancy electric mixers, making it accessible for every home baker. All you’ll need are two bowls and a trusty spatula. Below, you’ll find detailed instructions, and for the complete recipe with precise measurements, don’t forget to check out the full recipe card at the bottom of this page.
STEP 1: Crafting the Perfect Streusel Topping. Begin by preparing the streusel, as this will need to be ready when you assemble the cookies. In a medium-sized bowl, combine all the dry ingredients for the streusel: all-purpose flour, both brown sugar and granulated sugar, and ground cinnamon. Whisk these dry ingredients together thoroughly to ensure they are well combined. Next, add the vanilla extract and the melted butter. Using a sturdy rubber spatula, a fork, or even your clean hands, gently mix everything together. Continue mixing until all the dry ingredients are evenly coated with the butter and the mixture comes together into a delightful crumbly, clumpy texture. This crumble is what will give your cookies that authentic coffee cake feel. Once achieved, set the streusel aside for later use.
STEP BY STEP INSTRUCTIONS – COOKIES
STEP 2: Melting and Cooling the Butter. For the cookie dough, start by melting the butter. You can do this quickly in the microwave in short bursts, or gently in a small saucepan over low to medium-low heat. Be careful not to let the butter bubble or brown, as you want to retain all its liquid and prevent any nutty flavor from developing. Once melted, pour the butter into a large mixing bowl. It’s crucial to let this melted butter cool down completely to room temperature. To speed up this process, you can place the bowl in the refrigerator for about 20 minutes, stirring occasionally, until it’s no longer warm to the touch. This step is vital for the texture of your cookies.
STEP 3: Combining Sugars with Cooled Butter. Once your butter has reached room temperature, add both the granulated sugar and the brown sugar to the same large mixing bowl. With your spatula, or a whisk, thoroughly combine the sugars and butter, whisking vigorously for about 1 minute. The mixture should become smooth and slightly lighter in color, creating a well-incorporated base for your cookie dough. This initial mixing helps to dissolve some of the sugar, contributing to a tender crumb.
STEP 4: Combining Wet and Dry Ingredients. Add the room temperature egg and vanilla extract to your butter and sugar mixture, mixing with the spatula until they are just combined and fully incorporated. Do not overmix at this stage. In a separate, medium-sized bowl, stir together all the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk them well to ensure even distribution of the leavening agents and spices. Gradually add these dry ingredients into the wet mixture, using your spatula to mix until *just* combined. Stop mixing as soon as no pockets of dry flour remain to avoid developing too much gluten, which can result in tough cookies.
STEP 5: Scooping, Filling, and Chilling the Cookies. Using a 2 tablespoon (or approximately 1.3 ounce) cookie scoop, portion out 11 equally sized cookies. Place these cookie dough balls onto a baking tray lined with parchment paper, leaving ample space between them. Next, take a tablespoon measurement and gently press it into the center of each cookie dough ball, creating a distinct indent. Fill each indent generously with about a tablespoon of the prepared streusel topping. Once all cookies are scooped and filled, place the entire tray of prepared cookies into the refrigerator to chill for a minimum of 1 hour. Chilling is essential as it prevents the cookies from spreading too much during baking and helps to develop deeper flavors.
While your cookies are chilling, take this time to preheat your oven. Set the temperature to 180ºC / 355ºF. Also, prepare an additional baking sheet or two by lining them with parchment paper, ready for baking.
STEP 6: Baking the Cookies to Perfection. After the chilling hour has passed, retrieve your cookie dough. Arrange no more than 6 cookies per baking tray, ensuring they are well-spaced to allow for even baking and proper air circulation. It’s best to bake one tray at a time for optimal results. Bake the cookies for approximately 10-11 minutes. They should be lightly golden brown around the edges, and the centers might still look slightly soft or underbaked – this is perfectly normal and contributes to their chewy texture.
STEP 7: Cooling and Transferring. Once the cookies are out of the oven, resist the urge to move them immediately. Let them cool down on the baking tray for about 3 minutes. This crucial resting period allows the cookies to set up slightly and firm up, as they will still be quite soft and fragile directly out of the oven. After this brief cooling period on the tray, use a wide, thin spatula to carefully lift each cookie and transfer them onto a wire cooling rack to cool completely. This prevents the bottoms from getting soggy and ensures an even cool-down.
STEP 8: Glazing with Vanilla Perfection. While the cookies are cooling on the rack, prepare your luscious vanilla glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and free of lumps. The consistency should be pourable yet thick enough to cling to the cookies. If it’s too thick, add a tiny bit more milk, a few drops at a time. If it’s too thin, sift in a little more powdered sugar. Once your cookies are completely cool, generously drizzle the vanilla glaze over each one. Allow the glaze to set for a few minutes before serving. Enjoy your homemade Coffee Cake Cookies!
EXPERT BAKING TIPS
- Embrace the Kitchen Scale: For unparalleled accuracy in baking, a kitchen scale is your best friend. My recipes are typically developed using gram measurements, as it is the most precise way to measure ingredients. Exact measurements are crucial for consistent and perfect results every time, ensuring your cookies have the ideal texture and flavor.
- Avoid Overmixing the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten, which can lead to tough, dry, and less tender cookies. After the ingredients are mostly incorporated, I always give it one final, gentle fold with a spatula to ensure everything from the bottom of the bowl is mixed in without overworking the dough.
- The Right Baking Pan Matters: For the best outcome with cookies, especially those aiming for a soft and chewy interior with slightly crisp edges, an aluminum baking pan lined with parchment paper is highly recommended. Aluminum pans, being light in color, reflect heat more effectively, allowing for a more gentle and even bake. This results in a softer cookie that doesn’t over-brown on the bottom. In contrast, darker baking pans absorb more heat, which can lead to a darker, harder crust and potentially a drier cookie.
- Room Temperature Ingredients: Always ensure your egg (and butter, once cooled from melting) is at room temperature. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform dough that bakes more evenly.
- Don’t Skip the Chill Time: Chilling the cookie dough for at least an hour is a non-negotiable step for these coffee cake cookies. It helps solidify the butter, preventing excessive spreading during baking, and allows the flavors to meld and deepen, resulting in a more flavorful and perfectly textured cookie.
- Bake One Tray at a Time: For consistent baking, especially in home ovens which can have hot spots, bake one tray of cookies at a time. This ensures even heat distribution and allows you to monitor the cookies more closely. If you must bake two trays, rotate them halfway through the baking time.
FAQ
Absolutely! If you prefer larger, more indulgent cookies, use a large cookie scoop (around 2.5-3 ounces of dough per cookie). You will need to adjust the baking time accordingly, extending it to about 12-14 minutes, or until the edges are golden and the centers are just set. Keep an eye on them, as oven temperatures can vary.
Yes, this is a fantastic make-ahead option! Once you’ve scooped the cookie dough into balls and pressed in the streusel, place them in an airtight container or cover the baking sheet tightly with plastic wrap. Store the prepared cookie balls in the fridge overnight, or for up to 2-3 days. When ready to bake, simply place them on a parchment-lined tray and bake as instructed, adding an extra minute or two to the baking time if baking directly from the fridge.
You can certainly freeze the cookie dough for future cravings! Scoop the cookie dough into individual balls, press in the streusel, and then flash freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to an airtight freezer-safe bag or container. They can be stored in the freezer for up to 30 days. When you’re ready to bake, let the cookie balls thaw on a baking sheet at room temperature for about 1 hour before baking them according to the recipe instructions.
The glaze consistency is easy to adjust. If your glaze is too thin, sift in an additional tablespoon or two of powdered sugar and mix well until you reach the desired thickness. If it’s too thick, add milk a quarter teaspoon at a time, mixing thoroughly after each addition, until it’s drizzly but still opaque.
Absolutely! For an added layer of flavor and crunch, you can incorporate finely chopped pecans or walnuts into the streusel mixture. Start with about 1/4 cup of nuts and see if you’d like to add more. This will give your Coffee Cake Cookies an even richer texture.
STORAGE
To keep your freshly baked coffee cake cookies at their best, store them in a cookie jar or an airtight container at room temperature. They are most delicious and retain their soft, chewy texture within 1-2 days of baking. While they will still be enjoyable beyond that, their freshness and moisture will gradually diminish. If storing for longer, you can place parchment paper between layers of cookies to prevent them from sticking together. Avoid refrigerating baked cookies unless necessary, as it can dry them out.
Other Cookie Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
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Coffee Cake Cookies
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Equipment
- Cookie scoops
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
STREUSEL
- 50 g all-purpose flour
- 25 g brown sugar
- 25 g granulated sugar
- ½ teaspoon cinnamon
- 40 g butter melted
COFFEE COOKIES
- 110 g butter melted and cooled
- 150 g granulated sugar
- 50 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 240 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
VANILLA GLAZE
- 50 g powdered sugar
- 1 ¼ teaspoon milk
- 1 teaspoon vanilla extract
Instructions
STREUSEL
- Add all the dry ingredients (all-purpose flour, brown sugar, granulated sugar, and cinnamon) to a bowl and mix them together until well combined. Then, incorporate the melted butter. Using a spatula, fork, or even your clean hands, mix everything until all the dry ingredients are coated with butter and the mixture forms a lovely crumble structure. Set it aside until it’s ready to be used to top the cookies.50 g all-purpose flour, 25 g brown sugar, 25 g granulated sugar, 40 g butter, ½ teaspoon cinnamon
COOKIES
- Melt the butter for the cookies in the microwave or a small saucepan over low-medium heat. Ensure it doesn’t bubble or brown. Pour the melted butter into a large mixing bowl and allow it to cool completely to room temperature. This takes approximately 20 minutes in the fridge, or longer at room temperature.110 g butter
- Once the butter has reached room temperature, add the granulated sugar and brown sugar. Using a spatula, whisk them together vigorously for 1 minute until well combined and smooth. If preferred, a stand mixer with a paddle attachment can be used.150 g granulated sugar, 50 g brown sugar
- Add the room temperature egg and vanilla extract to the mixture. Mix with your spatula until they are fully incorporated and just combined. Be careful not to overmix at this stage.1 egg, 1 teaspoon vanilla extract
- In a separate, clean bowl, stir together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined. Gradually add these dry ingredients to the wet mixture, using a spatula to mix until *just* combined. Stop mixing as soon as no dry streaks of flour are visible to keep the cookies tender.240 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon
- Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 portions of cookie dough and place them onto a baking tray lined with parchment paper. Take a tablespoon measuring spoon and gently press it into the middle of each cookie dough ball to create an indent. Fill each indent with about a tablespoon of the prepared streusel. Transfer the tray of prepared cookies to the fridge to chill for a minimum of 1 hour.
- While the cookies are chilling, preheat your oven to 180ºC / 355ºF. Line any additional baking sheets you’ll be using with parchment paper.
- Once the chilling time is complete, place no more than 6 cookies per baking tray, ensuring ample space between them. Bake one tray at a time for 10-11 minutes. The edges should be lightly golden, and the centers may appear slightly soft.
- After baking, allow the cookies to cool on the baking tray for 3 minutes. They will still be very soft initially. This brief resting period helps them set. Then, carefully use a spatula to transfer them to a wire cooling rack to cool completely before glazing.
VANILLA GLAZE
- Once the cookies have cooled completely, prepare the vanilla glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and free of lumps. Adjust the consistency as needed: if it’s too thin, add a little more powdered sugar; if it’s too thick, add a few drops more milk. Drizzle the finished glaze generously over the cooled cookies.50 g powdered sugar, 1 ¼ teaspoon milk, 1 teaspoon vanilla extract