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Ultimate Easy Coffee Cake Cookies with Cinnamon Streusel Topping

Close-up of a soft slice of coffee cake cookies featuring a thick cinnamon swirl and crumbly streusel topping.
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Capture the comforting flavor of classic coffee cake in a soft, handheld cookie. This easy recipe features a buttery cookie base, a warm cinnamon swirl, and a generous, crumbly streusel topping, perfect for your coffee break treats.

Ingredients

Scale
  • For the Cookie Base:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Cinnamon Swirl:
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • For the Optional Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the cookie dough.
  2. Make the Cookie Dough: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon for the swirl.
  5. Assemble the Cookies: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each mound.
  6. Press a small indentation into the center of each dough ball. Sprinkle about 1/2 teaspoon of the cinnamon swirl mixture into the indentation of each cookie.
  7. Top the Cookies: Take the chilled streusel mixture and generously sprinkle it over the top of each cookie, pressing it lightly so it adheres.
  8. Bake: Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers should still look soft.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Make the Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.

Notes

  • These soft coffee cake cookies are excellent for brunch or as tea time cookies.
  • You can make the streusel topping ahead of time and store it in the refrigerator for up to three days.
  • For bakery style cookies, slightly underbake them; they will firm up as they cool.
  • These freeze well before baking; place the formed, topped cookies on a tray, freeze until solid, then transfer to a freezer bag.

Nutrition

Find it online: https://daisyrecipe.com/coffee-cake-cookies-easy-streusel-recipe/