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    Home » Recipes » Cookies

    Coffee Cake Cookies

    Published: Sep 5, 2023 by brooke · This post may contain affiliate links · 2 Comments

    239 shares
    Jump to Recipe

    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 stacked on top of each other.

    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
    • Ingredient Notes
    • Recipe Instructions
    • Expert Baking Tips
    • FAQ
    • Storing & Freezing
    • Other Popular Recipes to Try
    • Coffee Cake Cookies

    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.
    a bite out of a coffee cake cookie.

    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.
    all the ingredients needed to make coffee cake cookies.

    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.

    cookie dough
    cookie dough scooped.
    pushing the scoop into the dough to make an indention.

    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.

    crumb topping
    crumb topping on 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!

    cookies after baking on a cookie sheet.
    cookies with the glaze on top.

    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.
    a closeup of a coffee cake cookie with crumbs scattered around.

    FAQ

    Can I make these cookies smaller?

    I wouldn't suggest making the cookies smaller because then you can't fit much of the crumb topping on top.

    Can these be made gluten free?

    You can make these cookies gluten free by subbing in 1:1 gluten free flour where all-purpose if called for.

    Why did my cookies turn out flat?

    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.

    A side view of coffee cake cookies on a baking sheet.

    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

    • caramel oatmeal cookies on a cookie sheet with one having the caramel pulled.
      Caramel Oatmeal Cookies
    • all of the pumpkin brookies cut into squares.
      Pumpkin Brookies
    • a few puff pastry cinnamon twists on the baking sheet.
      Puff Pastry Cinnamon Twists
    • a chewy pumpkin chocolate chip cookie with a bite missing.
      Chewy Pumpkin Chocolate Chip Cookies

    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 stacked on top of each other.

    Coffee Cake Cookies

    brooke
    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!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 11
    Calories 345 kcal

    Ingredients
     
     

    Cookies

    • ½ cup butter
    • ½ cup brown sugar
    • ¼ cup granulated sugar
    • 1 large egg room temp
    • 1 egg yolk room temp
    • 2 teaspoon vanilla
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • 1 tablespoon cornstarch
    • 1¾ cups all-purpose flour

    Crumb Topping

    • ½ cup flour
    • ⅓ cup brown sugar
    • 1½ 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!

    Notes

    You can sprinkle the cookies with powdered sugar instead of making the glaze if you prefer.
    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.

    Nutrition

    Calories: 345kcalCarbohydrates: 53gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 287mgPotassium: 67mgFiber: 1gSugar: 32gVitamin A: 437IUVitamin C: 0.02mgCalcium: 43mgIron: 2mg
    Keyword cinnamon cookies, coffee cake cookies, crumb topping
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. MR

      September 07, 2023 at 4:43 pm

      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?

      Reply
      • brooke

        September 07, 2023 at 5:31 pm

        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!☺️

        Reply

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