Introduction

These Coffee Cake Cookies combine the best of coffee cake flavors with the convenience of a cookie. Soft, buttery, and topped with a cinnamon streusel, they’re a delightful treat perfect for any time of day.

The image shows six round cookies with a light brown color, each topped with a crumbly streusel layer in the center that is darker brown. Over the streusel topping, white icing is drizzled in uneven lines. The cookies are arranged close together on a gold wire cooling rack placed over a surface with a white marbled texture. Near the cookies, there is a small white bowl filled with extra crumble topping, a white plate with brown powder, and a glass filled with white granulated sugar. A white flower is placed near the bowl on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup all-purpose flour
1/3 cup brown sugar, packed
2 tsp cinnamon
Pinch of salt
5 Tbsp softened unsalted butter
1 1/4 cup all-purpose flour, spooned and leveled
3/4 cup cake flour, spooned and leveled
1 tsp cornstarch
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
8 Tbsp cold unsalted butter, cut into cubes
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 tsp vanilla extract
1 large egg
1 large egg yolk
2 Tbsp unsalted butter, melted
3 Tbsp heavy cream or milk
1 cup powdered sugar, sifted
1 tsp vanilla
Pinch of salt

Instructions

Step 1: Prepare the streusel filling by combining 1/2 cup all-purpose flour, 1/3 cup brown sugar, 2 teaspoons cinnamon, and a pinch of salt in a medium bowl. Work in 5 tablespoons softened butter with your fingers until small clumps form. Refrigerate the mixture.
Step 2: Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats and set them aside.
Step 3: In a large bowl, combine 1 1/4 cups all-purpose flour, 3/4 cup cake flour, 1 teaspoon cornstarch, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set this dry mix aside.
Step 4: In the bowl of a stand mixer fitted with the paddle attachment, add 8 tablespoons cold butter cubes, 1/2 cup brown sugar, and 1/4 cup granulated sugar. Cream on medium speed until smooth, about 1–2 minutes.
Step 5: Add 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract to the creamed mixture. Mix until combined, scraping down the sides with a rubber spatula as needed.
Step 6: Gradually add the dry ingredients in 1/4 cup increments, mixing after each addition until just incorporated.
Step 7: Scoop and roll the cookie dough into about 8 large balls, or smaller if you prefer 22–24 cookies. Place them evenly spaced on the prepared baking sheets.
Step 8: Make an indent in the center of each cookie using your thumb, the end of a spoon, or a similar tool. (Lightly flouring the tool can prevent sticking.)
Step 9: Spoon approximately 1 tablespoon of the chilled streusel filling into each indent. Bake for 8–11 minutes until the edges are just set and slightly golden. Remove before fully baked to avoid dryness.
Step 10: (Optional) Right after removing from the oven, place a circular cookie cutter or a drinking glass larger than the cookie around each one and gently spin to smooth uneven edges and create a perfect circle.
Step 11: Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Step 12: Whisk together 2 tablespoons melted butter, 3 tablespoons heavy cream or milk, 1 cup sifted powdered sugar, 1 teaspoon vanilla, and a pinch of salt to make the icing. Drizzle over cooled cookies before serving.

Tips & Variations

For a more intense cinnamon flavor, you can increase the cinnamon in the streusel and dough slightly.
If you don’t have cake flour, substitute with all-purpose flour minus 2 tablespoons per cup.
Use almond or oat milk instead of heavy cream for a dairy-free option in the icing.
Chill the cookie dough before baking to reduce spreading and enhance flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate them for up to a week or freeze for up to 3 months. Reheat gently in a warm oven or microwave to soften before serving.

How to Serve

A close-up of a single round cookie placed in the center of a white plate with a rough textured rim. The cookie is light brown with a crumbly topping of darker brown streusel scattered unevenly on the top and around the plate. A cream-colored glaze is drizzled across the cookie in horizontal lines, adding a shiny contrast to the crumbly texture. In the background, one cookie is partially visible on a golden wire rack and a white flower lies next to the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the streusel filling ahead of time?

Yes, the streusel can be made a day ahead and kept refrigerated. Just bring it back to a cool temperature before using to maintain its texture.

What if I don’t have cake flour?

If you don’t have cake flour, you can substitute it by measuring the same amount of all-purpose flour, removing 2 tablespoons per cup, and replacing those with 2 tablespoons of cornstarch. Sift well to combine before using.