Coffee Cake Cookies
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These soft homemade Coffee Cake Cookies are flavored with cinnamon, covered in a buttery crumb topping and drizzled with vanilla icing!
These Coffee Cake Cookies are one of my most favorite cookie recipes I’ve ever made! They’re soft, thick and flavored with lots of cinnamon and brown sugar. PLUS they’re covered with a buttery cinnamon crumb topping and drizzled with vanilla icing! They taste just like coffee cake in the form of a cookie.
Looking for more crumb topped desserts? Try my Strawberry Crumb Cake, Blueberry Coffee Cake Cookies or Apple Crumb Cake Donuts!
Why You’ll Love These Coffee Cake Cookies
- They’re ready in under an hour.
- No chill time. Just scoop and bake the dough right away!
- They’re soft, thick and full of cinnamon.
- They taste just like coffee cake in the form of a cookie!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda & baking powder – both leaveners are needed to help the cookies spread.
Cinnamon – provides flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Brown sugar and granulated sugar – both sugars are necessary for sweetness and texture. I used dark brown sugar for extra molasses flavor but light brown sugar will work too!
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Coffee Cake Cookies
1. Make the Crumb Topping: in a medium bowl combine the all-purpose flour, brown sugar, cinnamon and salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.
2. Make the Coffee Cake Cookies: In a small bowl whisk all-purpose flour, baking powder, cinnamon, baking soda and salt. Set aside.
3. Use a stand mixer fitted with the paddle attachment to cream softened butter, brown sugar and granulated sugar until light and fluffy.
4. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
5. Add the dry ingredients all at once then mix on low speed until just combined. The dough will be soft but not sticky.
6. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets. Make a slight indent onto each dough ball with the back of the cookie scoop then press about 1 tbsp of the crumb topping into the center of each ball (be sure to adjust the baking time if your cookies are smaller/larger).
7. Bake cookies at 350°F for 11 minutes then cool on the baking sheet.
8. Make the Vanilla Icing: In a small bowl mix the confectioners’ sugar, water and vanilla extract. The icing is thick but you can add a little bit of water at a time until you reach your desired consistency. Drizzle over cooled cookies. Store Coffee Cake Cookies in an airtight container for up to 3 days at room temperature.
Pro Tips For Coffee Cake Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Coffee Cake Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
Crumb Topping
- 120 g (1 cup) all-purpose flour
- 66 g (1/3 cup) brown sugar
- ½ tsp cinnamon
- ⅛ tsp salt
- 70 g (5 tbsp) unsalted butter, melted
Coffee Cake Cookies
- 390 g (3 1/4 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 50 g (1/4 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Vanilla Icing
- 60 g (1/2 cup) confectioners' sugar
- 2 tsp water
- ¼ tsp vanilla extract
Instructions
Crumb Topping
- In a medium bowl combine the all-purpose flour, brown sugar, cinnamon and salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.
Coffee Cake Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a small bowl whisk all-purpose flour, baking powder, cinnamon, baking soda and salt. Set aside.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, brown sugar and granulated sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once then mix on low speed until just combined. The dough will be soft but not sticky.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets. Make a slight indent onto each dough ball with the back of the cookie scoop then press about 1 tbsp of the crumb topping into the center of each ball (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake cookies for 11 minutes then cool on the baking sheet.
Vanilla Icing
- In a small bowl mix the confectioners’ sugar, water and vanilla extract. The icing is thick but you can add a little bit of water at a time until you reach your desired consistency. Drizzle over cooled cookies.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Coffee Cake Cookies in an airtight container for up to 3 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Soft, chewy and delicious!