The Ultimate Coffee Cake Cookies

Why I love this recipe, and you will too!

1. These coffee cake cookies have all the components of a traditional coffee cake but in a more convenient, handheld, portable form. Think breakfast on the go!
2. The first time I made them, I was looking for something that combined my love of coffee cake and cookies. Now, they’ve become a favorite in my house—perfect for mornings or even a midnight snack!
3. Like my Oatmeal, Cranberry, Chocolate and Pecan Cookies, you don’t need special equipment or complicated steps to make this recipe. Like this recipe for pie crust cookies, these quick coffee cake cookies come together in no time with ingredients you probably already have in your pantry.

Ingredient notes

• Butter – I always joke that butter makes everything better, and these cookies are no exception. It makes them rich and creamy.
• Brown sugar – adds moisture, a caramel-like sweetness, and chewiness.
• Vanilla extract – a common ingredient in most baked goods, brings out all the flavors.
• All-purpose flour, baking powder, and salt – flour is essential and provides structure and texture; baking powder helps the cookies rise as they bake, and salt enhances the flavors.
• Cornstarch – makes these cookies softer, tender, and more like coffeecake.
• Cinnamon – is the heart of these cookies. I always use a bit extra because I can’t get enough of that warm, cozy flavor that makes every bite feel like a hug.
• Powdered sugar and milk – the finishing touch, a sweet vanilla glaze on top of the cookies.
• Egg – not pictured. Binds everything together.

See the recipe card below for measurements.

How to make Coffee Cake Cookies

1. Preheat oven to 350℉. Line a rimmed baking sheet with parchment paper.
2. In a bowl of a stand mixer fitted with the paddle attachment on medium speed, cream the butter and brown sugar together, add the egg and vanilla extract, and combine.

3. In a separate bowl, whisk together flour, cornstarch, cinnamon, baking powder, and salt. Add to the butter and brown sugar mixture and mix until combined. The dough will be stiff, like sugar cookie dough.

4. Using a 2-tablespoon cookie scoop, drop the dough balls onto your prepared baking sheet, about 2 inches apart (you may need two trays or do this in batches).

5. Using the bottom of a flat measuring cup, a glass cup, or your hand, press the dough balls down. Then, use the back of a round tablespoon or your thumb and press down into the center of the dough to make a depression for the streusel.

6. Make the streusel by whisking the flour, brown sugar, and cinnamon together and then cutting in the butter with a knife or pastry cutter. Continue cutting in the butter until there are no more lumps of butter or dry ingredients. It should be very crumbly.

7. Top each cookie with about a tablespoon of streusel, most of it in the center of the cookie.

8. Bake for 12-14 minutes or until the edges are lightly golden and the centers are still soft. The cookies will firm up as they cool, so it’s better to underbake slightly than overbake.

9. Let them cool while you make the icing by stirring together the powdered sugar and milk. Drizzle the icing over the cookies.

10. Serve and enjoy!

Serving suggestions

These cookies are perfect for breakfast or brunch with a cup of hot coffee or hot chocolate. They can also be served with a glass of cold milk or a hot cup of tea for an afternoon pick-me-up or snack.

For a decadent dessert, try serving these cookies warm with a scoop of my husband’s favorite, bourbon ice cream or gingerbread ice cream on top.

Recipe variations

For an extra indulgent twist, make a cream cheese filling by mixing cream cheese with powdered sugar and a pinch of vanilla. Place two tablespoons of the filling between two baked cookies to make sandwich cookies or whoopie pies.

Or try different spices or add-ins such as nuts. Mix in other warm spices such as nutmeg, allspice, or cloves with the cinnamon for a deeper, spiced flavor that’s even more coffee cake-like.

Or, you can make your coffee cake cookies without glaze. They are still full of the cinnamon sugar and buttery streusel on top.

Storage and freezing tips

Once cooled, store in an airtight container at room temperature for up to 5 days; for longer storage, freeze for 2-3 months in a freezer-safe container to prevent freezer burn.

When ready to eat frozen cookies, thaw at room temperature or in the refrigerator, and they’ll be as fresh and delicious as the day you baked them.

Recipe FAQs

Insider tips for the best results:

In baking, it’s important to measure correctly. Use a spoon to fill your measuring cups with flour and level with a knife. Don’t pack the flour into the cup; too much flour will make the cookies dense.

Make sure your butter is at room temperature but not melted or too soft. It should be soft enough to press your finger into but still hold its shape. This will help it mix well with the dough and keep your cookies from spreading too much.

Once you add the dry ingredients to the butter and sugar mixture, mix just until combined. Overmixing will make the cookies tough and crumbly.

You can use salted or unsalted butter in this recipe. If you use salted, leave out the salt called for.