This decadent treat merges a cinnamon cookie with coffee cake essence. A tender dough cradles a rich, buttery streusel burst, followed by a drizzle of powdered sugar icing. Warm spices and a hint of vanilla combine for a savory-sweet delight, ideal beside a hot cup of coffee that inspires comfort.

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I love experimenting in the kitchen and these Coffee Cake Cookies are definitely one of my favorites. I combined two classic treats into one by taking a cinnamon sugar cookie dough made with 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt, and pairing it with a buttery streusel filling.

The streusel is pepped up with ¾ cup reserved flour, 1/3 cup cubed cold unsalted butter and ½ cup light brown sugar, which, along with a sprinkle of 2 teaspoons ground cinnamon, really makes it shine. I also folded in ½ cup granulated sugar, one large egg, and a teaspoon of vanilla extract into the dough.

Then, after baking, I drizzled the cookies with a light icing made by mixing 1 cup powdered sugar, 2 tablespoons milk and an extra ½ teaspoon vanilla extract. These cookies may be a bit rich in calories because of the butter and sugars, but they are absolutely worth it when enjoyed with a warm cup of coffee.

Why I Like this Recipe

I love this recipe for so many reasons. First, I really dig how it combines two of my favorite desserts into one sweet treat. The cinnamon sugar cookie dough is soft and chewy, and then the crunchy buttery streusel filling adds a totally different texture that makes every bite interesting. I also gotta say that the simple powdered sugar icing drizzled on top is just perfect—it gives a light sweetness that isn’t too overpowering. Plus, making these cookies is super fun and not too complicated, so I can whip up a batch whenever I need a little pick-me-up with my coffee.

Ingredients

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All-purpose flour supplies carbs and structure giving cookies body and a satisfying texture
Unsalted butter brings rich flavor and tender crumb and makes the dough soft
Granulated sugar adds sweetness while helping brown the cookies and balancing flavors perfectly
Egg binds ingredients together and adds protein helping to form the cookie’s shape
Vanilla extract elevates flavor with a subtle aroma making the cookies extra tasty
Ground cinnamon infuses warm spice and a hint of sweetness perfect for coffee cake vibes
Light brown sugar adds moisture and depth of flavor enhancing the cookie’s chewiness and color
Powdered sugar in the icing delivers extra sweetness with a smooth texture on top
Cold butter cubes create a flaky streusel that results in a crunchy melt in your mouth topping

Ingredient Quantities

2 1/4 cups all-purpose flour (use 1 1/2 cups for the cookie dough and set aside 3/4 cup for the streusel)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened (about 1 stick) plus 1/3 cup cold unsalted butter (cubed) for the streusel

1/2 cup granulated sugar

1/2 cup light brown sugar, firmly packed (split between the dough and streusel)

1 large egg

1 teaspoon vanilla extract (plus an extra 1/2 teaspoon for the icing)

2 teaspoons ground cinnamon (you can sprinkle some extra over the dough if you like)

1/2 cup light brown sugar (specifically for the streusel filling)

1 cup powdered sugar (for the icing)

2 tablespoons milk (for the icing)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a separate large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup of the light brown sugar until creamy; then add the egg, 1 teaspoon vanilla extract, and 2 teaspoons ground cinnamon. Mix well.

4. Gradually stir in the dry ingredients until just combined. (Feel free to sprinkle in a little extra cinnamon run if you’re in the mood.)

5. To make the streusel, combine the reserved 3/4 cup flour with the remaining 1/4 cup of firm packed light brown sugar plus the extra 1/2 cup light brown sugar specifically for the streusel in a medium bowl.

6. Add 1/3 cup cold unsalted butter (cubed) to the streusel mixture. Use your fingers or a pastry cutter until the mixture turns crumbly.

7. Scoop the cookie dough onto the baking sheet into roughly walnut-sized balls and use your thumb or a spoon to gently make an indentation in each one.

8. Fill each indentation generously with the streusel mixture.

9. Bake for about 10-12 minutes until the edges start turning golden. Remove them from the oven and let them cool a few minutes.

10. Meanwhile, whisk together 1 cup powdered sugar, 2 tablespoons milk, and an extra 1/2 teaspoon vanilla extract to create a simple icing. Drizzle the icing over the warm cookies and enjoy with a cup of coffee!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer or beater
8. Measuring cups and spoons
9. Pastry cutter or fork for the streusel
10. Cookie scoop or large spoon for portioning dough
11. Cooling rack
12. Small bowl for mixing the icing

FAQ

Q: What kind of texture can I expect from these cookies?

A: They come out soft and cakey inside with a nicely crunchy streusel topping so they're a fun mix of textures.

Q: How do I make the streusel topping?

A: Just mix the reserved 3/4 cup of flour with 1/3 cup cold cubed butter and the 1/2 cup brown sugar for the streusel. Then sprinkle it over the dough before baking.

Q: Can I make these ahead of time?

A: Sure, you can bake them ahead and store in an airtight container for a few days. If they lose a bit of softness, just warm them up in the microwave for a few secs.

Q: Is it okay to swap cinnamon for another spice?

A: Definitely, if youre not into cinnamon, a little nutmeg or allspice could be a nice twist on this recipe.

Q: What should I do if my streusel butter is too soft?

A: If the streusel butter is too soft, it might blend too much into the dough. Make sure to use cold, cubed butter as directed and chill it a bit if needed.

Coffee Cake Cookies Recipe Substitutions and Variations

You could try using whole wheat flour in place of all-purpose flour for the cookie dough for a nuttier flavor but use a bit less since it can be denser
If you dont have unsalted butter, melted coconut oil is a pretty good alternative in the dough and even in the streusel
Instead of granulated sugar, you might use organic cane sugar to add a slight molasses note
You can swap the vanilla extract for almond extract if you want a unique twist in flavor just use a bit less as its stronger
If you dont have powdered sugar for the icing, try making your own by blending a few tablespoons of granulated sugar until it’s fine enough

Pro Tips

1. Make sure your butter is the right temp – use the softened butter for the cookie dough and keep the other butter cold for the streusel. This helps get that crumby streusel texture and a smooth dough at the same time.

2. Don’t overmix your cookie dough. Mixing too much can make the cookies tough, so stir just until you see the dry ingredients and don’t worry about a few lumps.

3. If you want a richer cinnamon flavour, feel free to sprinkle a bit extra on the dough before baking. It really makes the spices pop in every bite.

4. For a perfect finish, let the cookies cool a bit before drizzling the icing. This helps the icing stick better and stop it from melting completely.