These soft, chewy Coffee Cake Cookies are everything you want in a cozy, buttery treat. They've got layers of warm cinnamon, a sweet crumbly topping, and a delicate glaze that tastes just like your favorite coffee cake, except they're bite-sized and way easier to share. I first made these on a quiet Saturday morning when I wanted coffee cake but didn't have time to wait for one to bake, and now they're my go-to when friends come over. You can whip them up in under half an hour, and they taste like you spent all day in the kitchen.
If you're into that cinnamon sugar warmth, you'll also love my Easy Blueberry Cheesecake Crumble Bars, Easy Portokalopita Recipe, and Easy Keto Cheesecake Recipe.
WHY YOU'LL LOVE THESE COFFEE CAKE COOKIES
These Coffee Cake Cookies give you all the comforting flavor of classic coffee cake without pulling out a bundt pan or waiting an hour for it to bake. The brown sugar crumb topping adds a sweet, buttery crunch that pairs perfectly with the soft, cinnamon-spiced cookie underneath. They're simple to make, use ingredients you probably already have, and they stay soft for days if you store them in an airtight container. You can serve them warm with a cup of coffee for breakfast, pack them in lunchboxes, or bring them to a gathering where everyone will ask for the recipe. The glaze is optional, but it adds a little extra sweetness and makes them look bakery-perfect.
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Coffee Cake Cookies Ingredients
Here's what goes into these cinnamon crumb Coffee Cake Cookies, with a few notes on why each ingredient matters.
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies:
- Butter: Creamed butter creates the rich, soft texture. Make sure it's softened to room temperature so it blends smoothly with the sugars.
- Brown sugar: Adds moisture and a warm caramel flavor that tastes like classic coffee cake.
- Granulated sugar: Balances the brown sugar and helps the cookies hold their shape.
- Egg and egg yolk: Bind everything together and add richness. Using an extra yolk makes the cookies extra soft and chewy.
- Vanilla extract: Enhances the sweetness and adds depth to the flavor.
- Baking powder and baking soda: Work together to give the cookies a light, tender crumb without making them puff up too much.
- Salt: Balances the sweetness and brings out the cinnamon flavor.
- Cinnamon: The star spice that makes these taste like coffee cake. It adds warmth and a cozy aroma.
- Cornstarch: Keeps the cookies soft and tender by limiting gluten development.
- All-purpose flour: Forms the structure of the cookies and gives them their chewy texture.
For the Crumb Topping:
- Flour: Helps the crumbs hold together and adds a little structure.
- Brown sugar: Sweetens the topping and gives it that classic streusel flavor.
- Cinnamon: Adds warmth and ties the topping to the cookie base.
- Salt: Just a pinch to balance the sweetness.
- Butter: Makes the crumbs buttery and helps them stick together. Use soft butter so it mixes easily.
For the Glaze:
- Powdered sugar: Creates a smooth, sweet glaze that hardens slightly as it sets.
- Cinnamon: Adds a hint of spice to the glaze.
- Milk: Thins the powdered sugar to a drizzle-able consistency. Start with one tablespoon and add more if needed.
HOW TO MAKE COFFEE CAKE COOKIES
Follow these steps for soft, cinnamon-spiced Coffee Cake Cookies with a buttery crumb topping and sweet glaze.
- Preheat oven and prep sheets: Preheat your oven to 375°F. Line two baking sheets with parchment paper so the cookies don't stick and they bake evenly.
- Cream butter and sugars: In a stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. The mixture should look pale and feel airy.
- Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract on low speed until everything is smooth and well combined.
- Incorporate dry ingredients: Slowly add the baking powder, baking soda, salt, cinnamon, cornstarch, and flour to the wet mixture. Mix gently and stop when you still see a few streaks of flour. This keeps the cookies tender and prevents overmixing.
- Shape cookies: Scoop the dough into 3-tablespoon balls and place 6 cookies per baking sheet, spacing them out so they have room to spread. Use the back of the scoop or your fingers to gently press an indention into the center of each dough ball.
- Prepare crumb topping: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the soft butter and use a fork or your fingers to mix until it forms crumbs. Place a generous handful of crumb topping into each cookie indention.
- Bake cookies: Bake for 9 to 12 minutes, until the edges turn golden brown and the centers still look slightly soft. Right when you pull them out of the oven, run a spoon or spatula around each cookie to shape them into perfect rounds. Let them cool completely on the baking sheet.
- Add glaze: In a small bowl, whisk together the powdered sugar, a good sprinkle of cinnamon, and 1 to 2 tablespoons of milk until it reaches a drizzle-able consistency. Drizzle the glaze over the cooled cookies. If you prefer, you can skip the glaze and just sprinkle powdered sugar on top instead.
- Serve and enjoy: Let the glaze set for a few minutes, then serve these cozy, cinnamon-flavored cookies with a cup of coffee or tea.
INGREDIENT SUBSTITUTIONS
Butter: You can swap the butter for margarine or a plant-based butter substitute if you need a dairy-free option. The texture might be slightly different, but the Coffee Cake Cookies will still taste great.
Brown sugar: If you don't have brown sugar, you can mix granulated sugar with a little molasses, or just use all granulated sugar. The Coffee Cake Cookies will be a bit less chewy and won't have quite the same caramel flavor.
Egg: For an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the whole egg. The extra yolk is harder to replace, but you can leave it out and add a tablespoon of milk instead.
Cornstarch: If you don't have cornstarch, you can use an extra tablespoon of flour. The Coffee Cake Cookies might be a little less tender.
Milk: Any type of milk works for the glaze. You can use dairy milk, almond milk, oat milk, or even water if you need to.
EQUIPMENT FOR Coffee Cake Cookies
Stand mixer with paddle attachment: Makes it easy to cream the butter and sugars until fluffy. You can also use a hand mixer if that's what you have.
Mixing bowls: You'll need one for the dry ingredients and one for the crumb topping.
Baking sheets: Two baking sheets let you bake all the Coffee Cake Cookies at once.
Parchment paper: Keeps the Coffee Cake Cookies from sticking and makes cleanup easier.
Cookie scoop or tablespoon: A 3-tablespoon scoop helps you make evenly sized Coffee Cake Cookies that bake at the same rate.
Fork or your fingers: For mixing the crumb topping into buttery clumps.
Spoon or spatula: For shaping the cookies right after they come out of the oven and for drizzling the glaze.
STORAGE AND REHEATING
Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. They'll stay soft and chewy.
Freezing: You can freeze the baked cookies for up to 3 months. Let them cool completely, then layer them between sheets of parchment paper in a freezer-safe container. Thaw at room temperature before serving.
Reheating: Warm the cookies in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness.
Expert Tips
Don't overmix the dough: Stop mixing as soon as the flour is mostly incorporated. Overmixing develops gluten and makes the cookies tough instead of soft and chewy.
Use room temperature ingredients: Room temperature butter and eggs blend more easily and create a smoother dough.
Shape them right out of the oven: Running a spoon or spatula around each cookie while they're still hot helps them set into perfect rounds.
Make the crumb topping generous: Don't be shy with the streusel. A big handful in each cookie indention gives you that classic coffee cake texture.
Adjust the glaze consistency: Start with 1 tablespoon of milk and add more if the glaze is too thick. You want it thin enough to drizzle but thick enough to set.
Underbake slightly: The centers should look a little soft when you pull them out. They'll continue to set as they cool, and this keeps them chewy instead of dry.
FAQ
What's the secret to a good coffee cake?
The secret is the crumb topping. A good coffee cake has a generous layer of buttery, cinnamon-spiced streusel that adds texture and sweetness. In these cookies, pressing the crumb topping into the center of each dough ball gives you that same classic flavor and crunch.
What are the top 5 most popular cookies?
Chocolate chip cookies are usually number one, followed by peanut butter cookies, oatmeal raisin cookies, sugar cookies, and snickerdoodles. These coffee cake cookies are a fun twist on classic cinnamon sugar cookies.
What are common coffee cake mistakes?
Overmixing the batter is a big one. It makes the cake dense instead of tender. Another mistake is skimping on the crumb topping or not using enough cinnamon. For these cookies, make sure you don't overbake them or they'll dry out.
What are Gilmore Girl cookies?
Gilmore Girl cookies are inspired by the show Gilmore Girls, where coffee and sweet treats are a constant theme. Coffee cake cookies fit right in with that cozy, coffee-loving vibe.
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Pairing
These are my favorite dishes to serve with Coffee Cake Cookies:
Cinnamon Crumble Coffee Cookies
Ingredients
- ½ cup 113 g unsalted butter softened to room temperature for easy creaming
- ½ cup 110 g packed brown sugar for rich sweetness
- ¼ cup 50 g granulated sugar for extra caramel notes
- 1 large egg room temperature for smooth mixing
- 1 large egg yolk room temperature to enrich dough
- 2 teaspoon pure vanilla extract adds warm flavor
- ½ teaspoon baking powder for light rise
- ½ teaspoon baking soda helps cookies spread evenly
- ½ teaspoon salt enhances sweetness
- 1 teaspoon ground cinnamon spicy warmth
- 1 tablespoon cornstarch creates tender cookies
- 1¾ cups 245 g all-purpose flour sifted for even texture
- ½ cup 62 g all-purpose flour for crumb topping
- ⅓ cup 73 g brown sugar crumb topping sweetness
- 1½ teaspoon ground cinnamon crumb topping spice
- Pinch salt crumb topping seasoning
- 4 tablespoon butter softened for crumb topping
- 1 cup powdered sugar for glaze
- Sprinkle cinnamon for glaze flavor
- 1 –2 tablespoon milk for desired glaze consistency
Directions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Place butter and both sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high until pale and fluffy, about 3–4 minutes.
- Add the egg, yolk, and vanilla extract, mixing on low until fully incorporated.
- Gradually add baking powder, baking soda, salt, cornstarch, and flour, mixing gently until just combined with a few streaks of flour remaining.
- Scoop dough into 3-tablespoon portions and place six on each prepared baking sheet. Press an indentation into the center of each cookie using the back of the scoop or your fingers.
- Combine flour, brown sugar, cinnamon, and salt in a small bowl. Add softened butter and mix with a fork or fingers until crumbly. Fill each cookie indentation with a generous portion of the crumb mixture.
- Bake cookies for 9–12 minutes, until edges turn golden. Gently press edges with a spatula for a round shape. Allow cookies to cool fully before glazing.
- Whisk together powdered sugar, cinnamon, and milk until smooth. Drizzle over cooled cookies.
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