These coffee cake cookies are cinnamon cookies topped with a brown sugar crumb topping and a cinnamon glaze. They're chewy, sweet and sure to be a favorite!
Coffee cake cookies are the best combination of coffee cake and cookies. Not only do they make your house smell amazing, but they taste amazing too.
For more cookie recipes you should try my pumpkin white chocolate cookies, brown butter sugar cookies, or my chocolate sprinkle cookies.
Jump to:
Why You Will Love This Recipe
- No Chill Time: These cookies can be made in less than an hours time. So when you that craving hits, you don't have to wait!
- Crumb Topping: If I could I would eat a crumb topping on everything. It adds so much rich buttery, sweet flavor.
- Bakery Level: Be ready to wow everyone with these cookies that look like they came straight from a bakery.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You will need some for the cookies and some for the crumb topping. Make sure that the butter for the crumb topping is very soft.
- Eggs: You will need one full egg and one yolk.
- Cornstarch: This is used in cookies to give them a softer texture, and also helps them from spreading.
Recipe Instructions
Here is how to make these cookies. You will need a large and small mixing bowl and a cookie sheet.
Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg, yolk and vanilla, mix until smooth on low speed.
Step 2: Slowly mix in baking powder, soda, salt, cornstarch and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Step 3: Scoop the dough into 3 tablespoon size balls and place 6 cookies on cookie sheet. Take the backside of the cookie scoop and push to make an indention in each cookie dough ball, or you can use your fingers.
Step 4: Mix together flour, brown sugar, salt and cinnamon in a small bowl. Add soft butter and mix together with a fork or your fingers until it all comes together. Take a handful of crumb topping and place it in the indention of the cookie dough.
Step 5: Bake for 9-12 minutes, or until the edges start to turn golden brown. Run a spoon or spatula around the freshly baked cookies to help shape a perfect circle. Allow to cool completely before adding the glaze.
Step 6:Mix together the glaze. Drizzle over the cooled cookies. Enjoy!
Expert Baking Tips
- You can sprinkle the cookies with powdered sugar instead of making the glaze if you prefer.
- If your cookie dough sticks to the back of the cookie scoop when making the indention you can spray with a bit of cooking spray, or just use your fingers.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
I wouldn't suggest making the cookies smaller because then you can't fit much of the crumb topping on top.
You can make these cookies gluten free by subbing in 1:1 gluten free flour where all-purpose if called for.
Cookies usually turn out too flat if the butter is too soft, or there was too much flour added. I would suggest using butter that is still somewhat cold and weighing your ingredients.
Storing & Freezing
These coffee cake cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week, just make the indention in the cookie before chilling so that it's easier to do.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Coffee Cake Cookies
Ingredients
Cookies
- ½ cup (113.5 g) butter
- ½ cup (110 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temp
- 1 egg yolk room temp
- 2 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1¾ cups (245 g) all-purpose flour
Crumb Topping
- ½ cup (62.5 g) flour
- ⅓ cup (73.33 g) brown sugar
- 1½ teaspoon (1.5 teaspoon) cinnamon
- pinch of salt
- 4 tablespoon butter soft
Glaze
- 1 cup powdered sugar
- good sprinkle of cinnamon
- 1-2 tablespoon milk
Instructions
- Preheat the oven to 375 F. Line 2 baking sheets with parchment paper.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg, yolk and vanilla, mix until smooth on low speed.
- Slowly mix in baking powder, soda, salt, cornstarch and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into 3 tablespoon size balls and place 6 cookies on cookie sheet. Take the backside of the cookie scoop and push to make an indention in each cookie dough ball, or you can use your fingers.
- Mix together flour, brown sugar, salt and cinnamon in a small bowl. Add soft butter and mix together with a fork or your fingers until it all comes together. Take a handful of crumb topping and place it in the indention of the cookie dough.
- Bake for 9-12 minutes, or until the edges start to turn golden brown. Run a spoon or spatula around the freshly baked cookies to help shape a perfect circle. Allow to cool completely before adding the glaze.
- Mix together the glaze. Drizzle over the cooled cookies. Enjoy!
MR
Servings 11, directions say 3 T balls and place 6 cookies on a cookie sheet how does that equal 11? The picture shows 12 and servicings are 11? So is each cookie 3T and a total of 12 cookies? Sounds like a really big cookie. What am I missing?
brooke
It makes 11 cookies using a 3 tbsp size scoop. The picture shows 6 cookies, I baked one pan with 6 and one with 5. I'm just trying to say not to bake more than 6 per sheet. They need space for spreading/baking. Hope that helps!☺️
Jena Baugh
These are so good and so easy to make! I used a smaller scoop size and they still turned out perfect!
brooke
Good to know on the smaller scoop, thank you jena!💕
Sandy
These cookies are over the top amazing. I shared them with others who claimed they were the best cookie they’ve ever had! So delicious!
Juliet Kuehn
This recipe is excellent. The cookies, my daughter made, are worth every bite and more. You'll want to share this recipe with family and friends because you'll not want to share the cookies on your plate.:) I actually was lying in bed at night thinking about the cookies with my coffee in the morning. Enjoy!!
Brooke Homec
Yay!! I love that you were thinking about them after!! That's the sign of something good! Thanks you!
Danielle
These cookies make a mediocre baker feel like a showstopper at a dinner party! They turned out like my very own Crumbl cookies! The coffee cake topping is my favorite part-- I have been thinking about it for days and may even make just the topping to add to pancakes or other sweet treats! Thanks a ton for another wonderful and easy to follow recipe!
Kristen
This was my 1st Salted Sweets cookie recipe that I attempted and it definitely exceeded my expectations! So, so good! It became a family favorite very quickly!
Shauna Phillips
One of my favorite cookies ever!
Jen
These are delicious!! From the amazing cinnamon smells you are making them to the delicious crumble topping. They are 5 star!! Super easy to make also.
Brooke Homec
Thank you Jen! I love the crumb topping too..I could put it on just about anything!
Karin
We love all of your recipes. These were simple and a fun change up.
Brooke Homec
Thank you so much Karin!
Karen Jester
These are fantastic! Came out looking just like the picture and so tasty!! I will definitely be making these again.
Bailey
These are next level good. Everyone will be asking you for the recipe!
Elizabeth Ann McCallion
Should I move the baked cookies to a cooling rack after they have baked, or leave the baked cookies on the cookie sheet to cool?
Brooke Homec
I always just leave mine on the cookie sheet, but either is fine. They will continue to cook on the hot baking sheet, so keep that in mind if you prefer a slightly underdone cookie.
Hannah S
These were soo good and were just like eating a coffee cake! mine spread out quite a bit, but I had subbed gluten free flour and should have added more in hindsight.
AB
I felt so proud after I made these cookies! They’re so pretty and they taste amazing especially if you’re a cinnamon lover!!
Mary Beth Christie
Just made these for Thanksgiving. They were wonderful. They were easy and I followed the recipe exactly as it was written. They disappeared. Next time I will double the recipe.
Amanda
These turned out so yummy and so pretty! Perfect for gifting!
Nabihah Ahmad
For those who read the reviews before making a recipe, search no more! This recipe is everything you've been looking for. I've been eating one of these cookies every day since I made them. They are absolutely delicious, one of my new favorite cookie recipes!