Coffee cake lovers are going to fall head over heels for these coffee cake cookies! A cinnamon sugar cookie with a cinnamon streusel and vanilla glaze.
Woah these coffee cake cookies are a snickerdoodle on steroids, as some of my friends said anyways! I took my frosted sugar cookie dough to make a tender cinnamon sugar cookie, made an indent to hold some cinnamon streusel, baked them so they were nice and soft then drizzled with a vanilla glaze. These cookies take some extra time to make but are so worth it!
Let's get to the recipe
Ingredients
For this cookie recipe you'll need:
- Salted Butter. You'll need some softened butter to room temperature but still cool butter for the cookie dough. The recipe also calls for some melted butter for the crumble mixture.
- Granulated Sugar.
- Light Brown Sugar. A little brown sugar will be used in the cookie recipe alongside the granulated sugar and brown sugar will be used in the crumble recipe.
- Large Eggs. You'll need one whole egg and one additional egg yolk. The additional egg yolk helps create a chewy cookie. The eggs should be at room temperature.
- Pure Vanilla Extract. The vanilla gives these cookies some delicious coffee cake flavor.
- All-Purpose Flour. The flour needs to be measured properly, I suggest using a scale. You'll need flour for the cookies and the crumble.
- Baking Powder. The baking powder is already activated and helps the cookies rise and spread while baking.
- Salt. Salt brings out all of the other ingredients flavor profiles.
- Cornstarch. Cornstarch tenderizes the dough to create a softer cookie.
- Ground Cinnamon. Since this is coffee cake, cinnamon flavors the cookie dough, and the streusel topping.
Now for the drizzle you'll need to mix together:
- Confectioner's Sugar
- Splash of Vanilla Extract
- Whole Milk or Heavy Whipping Cream
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars. Mix for 2-3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
Add in the vanilla and the first egg, and mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
In a medium bowl whisk together the flour, baking powder, salt, cornstarch, and ground cinnamon. Gradually fold the dry ingredients into the wet ingredients. Don't overmix.
At this point you can pre-scoop the cookies I use a medium cookie scoop to scoop the cookies then roll into a ball and use your clean thumb to create a deep hole in the cookie. You want to create a little bowl like shape to hold all the cinnamon crumble, the indent should be deep enough to hold the crumble but still have enough cookie base on the bottom so the crumble doesn't break through to the bottom. Place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Set aside while you prepare the crumble.
In a small bowl mix together the flour, brown sugar, and ground cinnamon. Once combined stir in the melted butter, until you get crumbles.
Fill each cookie hole with crumb topping, fill them to the brim, and kind of slightly press it into the cookie dough. Let the cookie dough scoops chill in the freezer for thirty minutes.
When ready to bake preheat the oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner. Add cookie dough balls to the cookie sheet and spread them at least two inches apart.
Bake for 9-11 minutes or until just set, the edges should be lightly golden brown but the top is just set. Let cool on a tray on a wire rack for 10 minutes before transferring to a wire rack.
In a small bowl mix together the powdered sugar, vanilla extract and milk until combined.
Using a spoon drizzle the vanilla glaze on top of the cooled cookies.
Store leftovers in an airtight container for up to five days. Try my apple crumb cake recipe next!
Tips for Success
Can you make these cookies ahead of time? Yes, you can make the dough, form the cookies then cover them or place them in an airtight container and freeze the cookies. Let the dough thaw in the fridge overnight or at room temperature for an hour or two before baking.
- Use room temperature eggs, you can get your eggs to room temperature quickly by placing them in a bowl of warm water before cracking.
- You can add more or less powdered sugar to the glaze to create a thicker or thinner glaze to your preference.
- Let cookie set up so the glaze hardens, then transfer to an airtight container.
Check out this post on my Cookie Baking Tips
More Cookie Recipes
- Chocolate Crinkle Cookies
- Chocolate Marshmallow Cookies
- Salted Cookie Butter Blondies
- White Chocolate Raspberry Cookies
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Coffee Cake Cookies
Coffee cake lovers are going to fall head over heels for these coffee cake cookies! A cinnamon sugar cookie with a cinnamon streusel and vanilla glaze.
- Total Time: 1 hour
- Yield: 20 Cookies 1x
Ingredients
Cookies
- 8oz (1 Cup) Salted Butter, softened to room temperature but still cool
- 200 grams (1 Cup) Granulated Sugar
- 66 grams (⅓ Cup) Light Brown Sugar
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 333 grams (2 ⅔ Cups) All-Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch
- 1 Teaspoon Ground Cinnamon
Crumble
- 62 grams (½ Cups) All-Purpose Flour
- 100 grams (½ Cup) Light Brown Sugar
- 1 ½ Teaspoon Ground Cinnamon
- 3 Tablespoons Melted Butter
Icing Drizzle
- 120 grams (1 Cup) Confectioner's Sugar
- Splash of Vanilla Extract
- 2 Tablespoons Whole Milk or Heavy Whipping Cream
Instructions
Cookies
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars. Mix for 2-3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
- Add in the vanilla and the first egg, and mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
- In a medium bowl whisk together the flour, baking powder, salt, cornstarch, and ground cinnamon. Gradually fold the dry ingredients into the wet ingredients. Don't overmix.
- At this point you can pre-scoop the cookies I use a medium cookie scoop to scoop the cookies then roll into a ball and use your clean thumb to create a deep hole in the cookie. Place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Set aside while you prepare the crumble.
Crumble
- In a small bowl mix together the flour, brown sugar, and ground cinnamon. Once combined stir in the melted butter, until you get crumbles. Fill each cookie hole with crumbles, fill them to the brim, and kind of slightly press it into the cookie dough. Let the cookie dough scoops chill in the freezer for thirty minutes.
- When ready to bake preheat the oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner. Add cookie dough balls to the cookie sheet and spread them at least two inches apart.
- Bake for 9-11 minutes or until just set, the edges should be lightly golden brown but the top is just set. Let cool on a tray on a wire rack for 10 minutes before transferring to a wire rack.
Icing Drizzle
- In a small bowl mix together the confectioners sugar, vanilla extract and milk until combined.
- Drizzle on top of the cooled cookies. Store leftovers in an air-tight container for up to five days.
- Prep Time: 20 Minutes
- Chill Time: 30 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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