Coffee Cake Cookies are made with a cinnamon cookie base, topped with streusel, and finished with a simple glaze. They’re soft, buttery, and loaded with cinnamon spice goodness!
Add these easy cookie recipes to your baking list: Soft Maple Cookies, Oatmeal Cranberry Cookies, and Toffee Shortbread Cookies!
These Coffee Cake Cookies are everything you love about classic coffee cake in cookie form!
This recipe starts with a cookie base similar to my Mom’s Chocolate Chip Cookies, but I added cinnamon for that classic coffee cake flavor.
Then, I pulled some inspiration from these Maple-Glazed Apple Crisp Cookies and added a simple streusel topping and 2-ingredient glaze to make these cookies even more like coffee cake.
Perfect on a cookie tray or with a cup of coffee!
Coffee Cake Cookies Ingredients:
- Unsalted butter: Use unsalted butter so you can control the salt in the recipe. You’ll need room temperature butter for the dough and cold butter for the topping.
- Sugars: Brown sugar makes the cookies chewy, while white sugar gives the cookies crisp edges. You’ll need these for the dough and the streusel topping!
- Sour cream: Makes the cookies soft and cakey. Full-fat is best for a rich texture!
- Eggs: Help bind the dough.
- Vanilla extract: Adds depth of flavor.
- All-purpose flour: The base of the dough. You can swap with up to half whole wheat flour for added fiber.
- Cornstarch: Softens the texture and keeps the cookies from spreading too much.
- Cinnamon: Adds warm, cozy spice that makes these taste like classic coffee cake. This goes into the streusel topping, too!
- Leavening agents: Baking powder and baking soda give these cookies a little rise.
- Rolled oats: This is for the streusel topping to add texture and that classic coffee cake crumble feel. Use old-fashioned oats, not quick oats.
- Powdered sugar: Thickens and sweetens the glaze.
- Milk: Thins out the glaze to drizzle consistency.
How to make Coffee Cake Cookies:
These Coffee Cake Cookies are ready in a flash and so simple to make! Make sure to check the recipe card for the full list of instructions.
- In a large bowl, cream the butter together with both sugars and sour cream.
- Add in the eggs and vanilla, and mix until smooth.
- Stir in the flour, cornstarch, cinnamon, salt, baking powder, and baking soda until a dough forms.
- Make the streusel by mixing cold butter with sugars, cinnamon, oats, and flour until crumbly.
- Roll the dough into balls and place them on the baking sheet.
- Bake until they’re lightly golden and set around the edges. Glaze the cooled cookies.
Tip for the perfect crumble topping:
The butter needs to be cold for the streusel. If your butter isn’t cold enough, the streusel topping may melt and slide off the cookies. You can pop the butter in the freezer for 10-15 minutes to get it super cold if needed. Then, cut it into the streusel topping with a fork or pastry cutter.
How to store Coffee Cake Cookies:
Let the glaze set fully, then store cookies in an airtight container at room temp for up to 4 days. If stacking, use parchment between layers.
These cookies can also be frozen for up to 3 months. Let them thaw on the counter before eating!
More cookie recipes you’ll love:
- Chai Cookies Recipe — if you love warm spices!
- Mom’s Double Chocolate Cookies –a family favorite.
- Soft Molasses Cookies Recipe — the ultimate fall and winter cookie.
- Soft Peanut Butter Cookies — a classic that never misses!
Coffee Cake Cookies recipe
written by Ashley Fehr
Ingredients
- 1 cups unsalted butter
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla
- 3¾ cups all-purpose flour
- 2 tablespoons corn starch
- 1½ teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Streusel
- ¼ cup butter cold
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ cup rolled oats
- ¼ cup flour
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 375 degrees F and line 2 or 3 baking sheets with parchment paper.
- With an electric mixer, cream together butter, sugars and sour cream on medium speed.
- Add in the eggs and vanilla extract and beat until smooth.
- Then add flour, corn starch, cinnamon, salt, baking powder and baking soda and beat on low speed until combined.
- Roll the cookie dough into balls (1-2″ rounds — I use a size 24 cookie scoop or roughly 2.5 tablespoons) and place 2″ apart on prepared baking sheet.
Streusel
- Combine butter, brown sugar, granulated sugar, cinnamon, flour and oats with a pastry cutter (or your fingers!) until crumbly.
- Press some streusel into the top of every cookie — try to get as much on and around the sides as you can (the bottom isn't necessary).
- Bake for 9-12 minutes, depending on how large you made them. Bake until lightly golden throughout. They will continue to set as they cool. Don’t overbake!
- Let the cookies cool on the baking sheet for a couple of minutes before glazing.
Glaze
- Whisk together powdered sugar and milk until smooth. Drizzle over cookies and allow a couple minutes to set. Serve.
Notes
Nutrition Information
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