Coffee Cake Cookies Recipe

I recently discovered a cookie recipe that combines the best of coffee cake and cookie worlds into one irresistible treat. The cinnamon-infused dough meets a buttery, streusel center crowned with a light powdered sugar drizzle. It’s sophisticated, perfect with coffee, and brings a nostalgic yet fresh vibe to my routine.

I recently experimented in the kitchen and ended up with these Coffee Cake Cookies that are seriously a game changer. I combined two of my favorite desserts into one and ended up creating a cool twist on a crumble cookie recipe that you could easily compare to some Christmas baking recipes or even gourmet cookies.

The cookie dough is built on 2 3/4 cups all-purpose flour, a pinch of baking soda and baking powder, along with salt, unsalted butter, both granulated and light brown sugars, an egg, vanilla extract and ground cinnamon. For the filling, I used all-purpose flour, light brown sugar, extra cinnamon and cold unsalted butter to form this perfect buttery streusel.

Then i drizzled a simple icing made with powdered sugar, milk and vanilla extract. Although I dont promise a miracle nutrient boost, the balance between carbs and fats is pretty decent and perfect for fall baking or holiday treats.

Enjoy with your fave cup of warm coffee!

Why I Like this Recipe

I love how the cookie dough and the streusel filling complement each other so perfectly. The lightly spiced cinnamon in both parts gives the cookies a warm, comforting flavor that reminds me of home-baked treats. I also dig how the powdered sugar icing adds just the right touch of sweetness without being overwhelming. Plus, making them is fun and pretty simple, which makes them a go-to recipe for when I need a little pick-me-up alongside a cup of coffee.

Ingredients

• All-purpose Flour: The main source of carbohydrates wich gives structure, but has very little fiber.
• Granulated Sugar: Adds sweetness and energy, but is mostly empty carbs and calories.
• Light Brown Sugar: Provides a moist texture with a rich molasses flavor for depth.
• Unsalted Butter: Imparts rich flavor and tender crumb, even though its high in fats.
• Egg: Provides protein and binds ingredients, but has limited fiber.
• Cinnamon: Adds warm spice and extra antioxidants boosting flavor in every bite.
• Vanilla Extract: Enhances overall flavor, giving a sweet aromatic boost with minimal calories.
• Baking Soda: Helps cookies rise but adds no nutritional benefits.
• Powdered Sugar Icing: Creates smooth icing that ties flavors together with sugary sweetness.

Ingredient Quantities

• Cookie Dough:
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

• Buttery Streusel Filling:
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed

• Powdered Sugar Icing:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F. In a large bowl, whisk together 2 3/4 cups flour, 1/2 teaspoon each of baking soda and baking powder, and 1/4 teaspoon salt.

2. In another bowl, cream the 1/2 cup softened butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until smooth; then beat in 1 large egg, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon.

3. Gradually mix the dry ingredients into the butter mixture until just combined. Be careful not to overmix.

4. For the streusel filling, combine 1/2 cup flour, 1/2 cup packed light brown sugar and 1 teaspoon ground cinnamon, then cut in 1/4 cup cold cubed unsalted butter until the mixture is crumbly.

5. Scoop about a tablespoon of cookie dough on a lined baking sheet. With your finger or a spoon, press a small indentation in the dough ball.

6. Fill the indentation with a small spoonful of the streusel mixture. Then, gently cover the streusel with a little more dough if you like a thicker cookie.

7. Bake in the preheated oven for about 10 to 12 minutes until the edges are lightly golden. The cookies might look a bit soft but they will firm up as they cool.

8. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.

9. To make the powdered sugar icing, whisk together 1 cup sifted powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth.

10. Drizzle the icing over the cooled cookies, then enjoy them alongside a warm cup of coffee.

Equipment Needed

1. Preheated oven set at 350°F
2. A large bowl for mixing the dry ingredients
3. Another bowl for creaming the butter and sugars
4. A whisk for blending the dry mix and later for the icing
5. An electric mixer or a hand whisk for creaming the butter with sugars
6. A set of measuring cups and spoons for accurate ingredient portions
7. A cookie sheet lined with parchment paper for baking the cookies
8. A cooling rack to let the cookies cool properly
9. A pastry cutter or fork to cut the cold butter into the streusel mix
10. A small bowl specifically for whipping up the powdered sugar icing
11. A spoon for scooping the dough and streusel, plus for drizzling the icing
12. A timer to keep track of the baking duration

FAQ

Coffee Cake Cookies Recipe Substitutions and Variations

• Instead of using 2 3/4 cups all-purpose flour, you can try using whole wheat flour instead. You might have to adjust the liquid a bit since whole wheat tends to absorb more moisture.
• If you don’t have unsalted butter, an equal amount of margarine or even vegan butter works just fine in the cookie dough.
• For the light brown sugar, you can use dark brown sugar as a substitute. It gives a similar rich flavor but might add a touch more moisture.
• Missing an egg? Use 1/4 cup unsweetened applesauce as a replacement. It helps bind the dough similarly.
• If you’re out of milk for the icing, feel free to use any unsweetened plant milk, like almond or soy milk. The results will be just as creamy.

Pro Tips

1. One pro tip is to chill your cookie dough for about 30 minutes before baking so they dont spread too much in the oven. This helps the cookies hold their shape alot better.

2. When filling the dough indentation with the streusel, be gentle and try not to overdo it. A light hand keeps the crumbly texture intact and stops it from becoming cakey.

3. Make sure you measure your ingredients correctly especially the butter and sugars. Even small mistakes can change the cookie texture, so take your time with that.

4. For the powdered sugar icing, let the cookies cool completely first. This way the icing doesnt melt all over and you get a nice, even drizzle every time.