Coffee Cake Cookies combine the best parts of coffee cake with a chewy cookie: a cinnamon-scented cookie base, a buttery cinnamon filling, and a crunchy streusel on top. These cookies bake at a relatively high temperature to form a lightly crisp exterior and a soft, gooey center.
These Coffee Cake Cookies require a bit more time than a basic drop cookie, but the result is well worth the effort. The layers—cinnamon cookie dough, a cinnamon-brown-sugar butter filling, and a buttery streusel topping—work together to create a bakery-style cookie you’ll want to share (or hide) immediately.
If you love streusel, try other recipes with a similar crumb topping for variety.
- The Very Best Gingerbread Coffee Cake Cookies
- The Most Moist Banana Coffee Sheet Cake
- Glazed Pumpkin Coffee Cake
- Blueberry Buckle Cake
Why this coffee cake cookie recipe works
Cinnamon: a warm, balanced cinnamon flavor pairs perfectly with the cookie’s sweetness and the crunchy topping.
Chewy texture: these cookies are soft and chewy inside while developing a slight crisp on the outside.
Streusel topping: the buttery crumb topping adds contrast and is the highlight of the cookie for many bakers.
Grocery checklist
Most ingredients are pantry staples. Below are a few notes—see the recipe card for exact measurements.
Unsalted butter: use unsalted butter so you can control the salt level; the recipe uses about 2 sticks total across components.
Ground cinnamon: essential for the cookie dough, filling, and streusel.
Brown sugar: light brown is used here, though dark brown will also work for a richer flavor.
Cornstarch: this helps keep the cookies tender and soft.
Step-by-step instructions
The cookie comes together in three components: streusel topping, cinnamon filling, and the cookie dough.
Step 1 — Make the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and cold unsalted butter cut into pea-sized pieces. Use your fingers to rub until the mixture looks shaggy with no flour streaks. Set aside.
Step 2 — Make the cinnamon filling: In a small bowl, stir softened butter, brown sugar, and cinnamon until you form a smooth paste. Set aside.
Step 3 — Combine dry ingredients: In a medium bowl, whisk together all-purpose flour, cornstarch, ground cinnamon, baking soda, baking powder, and salt. Set aside.
Step 4 — Cream butter and sugars: In a stand mixer fitted with the paddle attachment, beat cubed cold butter with granulated and brown sugar on medium speed until lighter in color and smooth, about 3 minutes.
Step 5 — Add eggs and vanilla: Scrape the bowl, then add the egg, egg yolk, and vanilla. Mix on low just until combined, scraping the sides and bottom once more.
Step 6 — Add dry ingredients: Mix in the dry ingredients on low speed just until incorporated; avoid overmixing.
How to assemble the cookies
Step 1 — Portion dough: Using a medium cookie scoop, portion the dough into 12 even balls. Roll them gently between your palms.
Step 2 — Flatten: Press each ball lightly with your palm to form a disk.
Step 3 — Fill and seal: Place a small dollop of the cinnamon filling on one disk, top with a second disk, pinch the edges to seal, and roll gently to form a ball. This yields 6 filled cookies.
Step 4 — Top with streusel: Press a generous amount of the streusel onto the top of each assembled cookie.
Step 5 — Chill: Refrigerate the assembled cookies for at least 4 hours or overnight. Chilling helps the cookies hold their shape during baking.
Step 6 — Bake: Preheat the oven to 375°F (190°C). Bake the chilled cookies 12–15 minutes until the edges are set and the tops are lightly golden. Let the cookies rest 5–10 minutes before adding the glaze.
Tools used
Expert baking tips
- Cream the butter and sugars fully; under-creamed butter can cause cookies to spread too much.
- Sift or whisk dry ingredients together to ensure even distribution.
- Mix only until the flour is incorporated; overmixing develops gluten and can make cookies tough.
- Line your baking sheet with parchment for easy release and even browning.
Storing and freezing
Store baked Coffee Cake Cookies at room temperature in an airtight container for up to 5 days.
Freezing
You can freeze either the assembled, unbaked cookie dough balls or fully baked cookies. Place them in an airtight container or freezer bag; they will keep up to 6 months. Thaw baked cookies at room temperature or rewarm briefly in a low oven.
If you try this recipe, please leave a review—feedback helps refine the recipe and lets others know how it turned out.
More recipes to add to your baking list:
- Simple Red Velvet Cake
- Chocolate Salted Caramel Cake
- Brown Butter Pear Cake
Recipe
Coffee Cake Cookies
Molly Murphy
Ingredients
For the crumb topping
- 5 tablespoons unsalted cold butter, cut to pea size
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup all-purpose flour
For the cinnamon filling
- 3 tablespoons butter, room temperature
- 1/4 cup brown sugar, packed
- 2 teaspoons ground cinnamon
For the cookie dough
- 8 tablespoons cold unsalted butter, cut into cubes
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 2 1/2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
Drizzle
- 1 cup powdered sugar
- 2 tablespoons milk (add more for thinner glaze)
- Dash of vanilla
Instructions
Topping and filling
- For the streusel, combine flour, brown sugar, cinnamon, and cold butter with your hands until the mixture is shaggy and there are no flour streaks. Set aside.
- For the filling, mix softened butter, brown sugar, and cinnamon into a paste. Set aside.
Cookies
- Whisk together the flour, cornstarch, cinnamon, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Cream the cubed butter with granulated and brown sugar in a stand mixer until light and smooth, about 3 minutes.
- Scrape the bowl, add the egg, egg yolk, and vanilla, and mix on low until combined.
- Add the dry ingredients and mix on low until just incorporated.
- Scoop the dough into 12 balls using a medium scoop and gently flatten each into a disk.
- Place a small amount of the cinnamon filling on one disk, top with another disk, pinch the edges to seal, and roll gently to form a ball. Repeat for all cookies (makes 6 filled cookies).
- Press streusel onto the top of each assembled cookie. Refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat the oven to 375°F (190°C). Bake chilled cookies 12–15 minutes. Let rest 5–10 minutes.
- Whisk the powdered sugar, milk, and vanilla to make the drizzle. Adjust milk or sugar to reach desired thickness, then drizzle over cooled cookies and serve.
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