Coffee Cake Cookies combine a soft, cinnamon cookie base with a crumbly streusel topping and a drizzle of sweet glaze. Each bite captures the cozy, buttery flavors of classic coffee cake, but in a fun, portable cookie form. Perfect for breakfast, dessert, or sharing at your next cookie exchange, these cookies are guaranteed to be a hit!
I’ve always had a soft spot for coffee cake. That buttery crumb topping and the warm spice of cinnamon feel like a comforting hug on a plate. But there is just something about enjoying all the same flavors of your favorite desserts in cookie form — like these Pecan Pie Cookies or Cinnamon Roll Cookies. They're perfect for mornings with a cup of coffee, wrapping up in a holiday cookie box, or sneaking a late-night treat. Bonus: They’re easy enough to make on a weekday but special enough to impress guests. Save this recipe because you’ll keep coming back to it!
Why You'll Love These Coffee Cake Cookies
- Coffee cake flavor in cookie form. If you adore classic coffee cake, these cookies deliver the same warm, buttery flavors in a fun, handheld treat. Skip the hassle of slicing and serving a whole cake — just grab a cookie and enjoy!
- Perfect for any occasion. With their nostalgic cinnamon-spiced crumb topping and sweet glaze, these cookies are great for everything from holiday brunches to afternoon coffee breaks. They’re also a crowd-pleaser for cookie exchanges or dessert tables.
- Soft, buttery texture. The cookie base is tender and pillowy, pairing perfectly with the crumbly streusel topping. And don’t forget the glaze — it adds just the right touch of sweetness to balance the spiced flavors.
Ingredient Notes
To make these delicious Pecan Pie Cookies, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - for the cookies and streusel topping.
- cinnamon - you need this classic fall spice in both the cake and streusel topping.
- baking powder + soda - this recipe calls for two leavening agents to help the cookies puff up nicely.
- butter - you need melted butter for the cookies to give them a chewy texture and buttery flavor. You also need melted butter for the streusel topping.
- sugar - you will need both light brown sugar and white sugar in the cookies and streusel topping. You will need confectioners' sugar for the glaze.
- eggs - to help bind the cookies.
- vanilla extract
- milk - a little milk for the glaze.
You will also need measuring cups and spoons, baking sheets, parchment paper, several mixing bowls, a whisk, a spatula, a small cookie scoop, a wire rack, one tablespoon measuring spoon (for making the wells to hold the filling), and a medium saucepan.
How to Make the Best Coffee Cake Cookies
Make the cinnamon cookies.
- Combine dry ingredients. In a medium to large sized mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt, until well-combined. Set aside.
- Combine wet ingredients. In a large mixing bowl, whisk together the melted butter, brown sugar, white sugar, egg, and vanilla, until very smooth and well-combined.
- Add dry to wet. Add the dry mixture into the wet, then stir together until fully-combined. Set aside while you make the streusel.
Make the streusel topping.
In a medium mixing bowl, whisk together the flour, brown sugar, white sugar, cinnamon, and pinch of salt, then drizzle in the melted butter. Mix together until it resembles wet sand.
Assemble and bake.
- Scoop cookies. Prepare a baking sheet with parchment paper. Using a medium cookie scoop, scoop out the cinnamon cookies, then place onto the prepared baking sheet. Use your hands to slightly flatten the cookies.
- Add streusel. Press a heaping amount of streusel on top of each cookie.
- Chill. After all of the cookies have been assembled, place them into the freezer for 20 minutes.
- Bake. Prepare another baking sheet with parchment, then place 6 cookies onto baking sheet. Place into a 375F preheated oven to bake for 12-13 minutes. Repeat baking with remaining cookies, then allow cookies to cool completely on a wire rack before glazing.
Make the glaze.
In a small mixing bowl, whisk together the confectioners’ sugar and milk until smooth. Use a spoon to drizzle the glaze over the cooled cookies. Allow glaze to set before enjoying.
Recipe Variations
- Add cinnamon chips. Mix cinnamon chips into the cookie dough for an extra burst of warm spice in every bite. These pair perfectly with the buttery cookie base and streusel topping.
- Use almond extract. Swap out the vanilla extract for almond extract to give the cookies a subtle nutty flavor that complements the crumbly topping beautifully.
- Make them fruity. Add a layer of fruit preserves, like raspberry or strawberry, under the streusel topping before baking. This twist turns your coffee cake cookies into a fruity, jam-filled delight!
- Top with nuts. Sprinkle chopped pecans, almonds, or walnuts over the streusel topping for added crunch and flavor.
- Try maple glaze. Instead of the classic powdered sugar glaze, drizzle the cookies with a maple syrup glaze for a cozy, fall-inspired touch.
How to Serve
These Coffee Cake Cookies are delicious served on their own as a snack or dessert, paired with a warm drink including:
They are also great served as part of a larger dessert spread with some other fall favorites. See our 50 Best Fall Desserts for more ideas.
Recipe Tips and Tricks
- Chill the dough. Because these cookies have a buttery base, chilling the dough is key to keeping the cookies from spreading too much in the oven. You can even prep the dough a day in advance and let it chill overnight. So easy!
- Get the crumb topping just right. The streusel topping is what makes these cookies special, so make sure to mix it until it resembles coarse sand. If it clumps together, simply break it up with your fingers. Sprinkle generously for that signature coffee cake crumble!
- Bake with parchment paper. Using parchment or a silicone baking mat helps prevent sticking and ensures your cookies bake evenly without the bottoms browning too quickly.
- Glaze after cooling. The sweet glaze adds a finishing touch, but be sure the cookies are completely cooled before drizzling. Otherwise, the glaze might melt and slide off.
Storing and Freezing Instructions
How to Store
Store the cooled and glazed cookies in an airtight container at room temperature for up to 4 days. For easy storing (and to prevent a mess), store the cookies in muffin cups or layered with parchment paper.
How to Freeze
The baked cookies can be frozen in a single layer on a large baking sheet, then transfer them to a freezer bag or freezer-safe container and freeze for up to 3 months.
You can also freeze the unbaked cookie dough balls. Just prepare the cookie balls, freeze on a parchment lined baking sheet for 1-2 hours until hard, and transfer to a freezer bag or airtight container. When you’re ready to bake, simply thaw the dough, add the streusel topping, and bake as usual.
FAQ
Yes! The streusel topping is what gives coffee cake cookies their signature texture and flavor. It’s a mix of buttery, crumbly sweetness that perfectly complements the soft, tender cookie base. If you're in a pinch, you can skip the topping, but the cookies will lack that classic coffee cake vibe.
Yes, but moderation is key to maintain the structure of the cookies. Try mix-ins like chopped pecans, walnuts, or even dried fruit like raisins or cranberries to mimic the flavors of a traditional coffee cake. Avoid overly heavy add-ins that might overpower the delicate flavors.
Despite the name, coffee cake cookies typically don’t contain coffee. They’re inspired by the flavors of coffee cake, which is meant to pair with coffee, not taste like it. However, you can add a teaspoon of espresso powder to the dough or topping for a subtle coffee twist!
More Cookie Recipes with Cinnamon
- 50 Best Cookie Recipes
- Cinnamon Roll Cookies
- Snickerdoodles
- Chocolate Ginger Cookies
- Carrot Cake Cookies
- Gingerbread House
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Recipe
Coffee Cake Cookies
- Total Time: 4 hours 44 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Coffee Cake Cookies combine a soft, cinnamon cookie base with a crumbly streusel topping and a drizzle of sweet glaze. Each bite captures the cozy, buttery flavors of classic coffee cake, but in a fun, portable cookie form. Perfect for breakfast, dessert, or sharing at your next cookie exchange, these cookies are guaranteed to be a hit!
Ingredients
For the cinnamon cookies:
- 3 cups (360 grams) all purpose flour
- 1 ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 grams) unsalted butter, melted
- ¾ cup (165 grams) light brown sugar
- ⅔ cup (133 grams) white sugar
- 2 large eggs
- 1 ½ teaspoon vanilla
For the streusel topping:
- 10 tablespoons (150 grams) all purpose flour
- ½ cup (110 grams) light or dark brown sugar
- ⅓ cup (66 grams) white sugar
- 1 ½ teaspoons cinnamon
- pinch of salt
- 7 tablespoons (99 grams) unsalted butter, melted
For the glaze:
- 1 cup (120 grams) confectioners’ sugar
- 1-3 tablespoons milk
Instructions
Prepare the cinnamon cookies:
- In a medium to large sized mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt, until well-combined. Set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, white sugar, egg, and vanilla, until very smooth and well-combined.
- Add the dry mixture into the wet, then stir together until fully-combined. Set aside while you make the streusel.
Make the streusel topping:
- In a medium mixing bowl, whisk together the flour, brown sugar, white sugar, cinnamon, and pinch of salt, then drizzle in the melted butter. Mix together until it resembles wet sand.
Assemble and glaze:
- Prepare a large baking sheet with parchment paper.
- Using a medium cookie scoop, scoop out the cinnamon cookies, then place onto the prepared baking sheet. Use your hands to slightly flatten the cookies,
- Press a heaping amount of streusel on top of each cookie.
- After all of the cookies have been assembled, place them into the freezer for 20 minutes.
- Preheat the oven to 375F. Prepare another baking sheet with parchment.
- Place 6 cookies onto the baking sheet. Place into the oven to bake for 12-13 minutes. Repeat baking with remaining cookies, then allow cookies to cool completely on a wire rack before glazing.
- In a small mixing bowl, whisk together the confectioners’ sugar and milk until smooth. Use a spoon to drizzle the glaze over the cooled cookies. Allow glaze to set before enjoying.
Notes
How to store: Store the cooled and glazed cookies in an airtight container at room temperature for up to 4 days. For easy storing (and to prevent a mess), store the cookies in muffin cups or layered with parchment paper.
How to freeze: The baked cookies can be frozen in a single layer on a large baking sheet, then transfer them to a freezer bag or freezer-safe container and freeze for up to 3 months. You can also freeze the unbaked cookie dough balls. Just prepare the cookie balls, freeze on a parchment lined baking sheet for 1-2 hours until hard, and transfer to a freezer bag or airtight container. When you’re ready to bake, simply thaw the dough, add the streusel topping, and bake as usual.
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 14 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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