Coffee Cake Cookies with Streusel Topping Recipe
If you’re craving something that feels like your favorite cozy morning treat but portable and bite-sized, you’re going to adore this Coffee Cake Cookies with Streusel Topping Recipe. Trust me, these cookies capture all the best qualities of a coffee cake—moist, spiced, buttery—with a delightful crumbly streusel right on top and a luscious vanilla icing drizzle. Whether you’re baking for a weekend brunch with friends or just because you need a little pick-me-up, these cookies won my heart the first time I baked them, and I know they’ll steal yours too.
Why This Recipe Works
- Balanced Flours: The combination of all-purpose and cake flour keeps the cookies tender but structured perfectly.
- Streusel Magic: The streusel topping adds a crumbly, sweet cinnamon crunch that makes every bite special.
- Icing Drizzle: That final touch of vanilla icing makes these feel extra indulgent without being overwhelming.
- Simple Technique: Easy to follow steps mean even if you’re new to baking cookies from scratch, you’ll succeed without stress.
Ingredients & Why They Work
The beauty of this Coffee Cake Cookies with Streusel Topping Recipe lies in combining simple pantry staples that bring out the classic flavors of a coffee cake, but in cookie form. Each ingredient plays a key role, whether it’s adding texture, warmth, or that sweet cinnamon note we all love.
- All-purpose flour: The backbone of the cookie, providing structure and chew.
- Cake flour: This keeps the cookies tender and soft, giving that melt-in-your-mouth feel.
- Cornstarch: Adds to the softness by interfering with gluten development—great little secret for cookie lovers!
- Cinnamon: The signature spice that evokes coffee cake nostalgia.
- Butter (cold and softened): The cold butter in the dough helps create flakiness, while softened butter in the streusel binds it all together.
- Brown sugar and granulated sugar: The brown sugar adds moisture and depth, while the granulated sugar helps cookies crisp just a touch.
- Baking soda & baking powder: These work in tandem to give a slight lift and lightness to the cookies.
- Egg & egg yolk: Eggs enrich the dough and add chew, with the extra yolk boosting tenderness.
- Vanilla extract: A must-have to bring out all the flavors and add warmth.
- Powdered sugar, heavy cream, and salt (for icing): These ingredients make the perfect sweet, silky glaze to finish the cookies off beautifully.
Tweak to Your Taste
I love that this Coffee Cake Cookies with Streusel Topping Recipe is so flexible. Sometimes I toss in a handful of finely chopped pecans into the streusel for a bit of crunch, or sprinkle a pinch of flaky sea salt on the icing for a salty-sweet twist. Play around with it! These cookies beg for your personal stamp.
- Nutty Upgrade: Adding shredded coconut or chopped walnuts in the streusel gives a lovely texture and keeps the coffee cake vibe authentic—I tried this last holiday season and it was a hit with my guests!
- Dairy-Free Option: Use coconut oil instead of butter and almond or oat milk for the icing to keep things lighter and dairy-free without losing flavor.
- Spice it Up: If you’re adventurous, add a pinch of nutmeg or cardamom to the dough for a warm, cozy spice blend.
- Size Adjustments: Make smaller cookies for bite-sized treats or jumbo ones for a generous snack; just watch baking time accordingly.
Step-by-Step: How I Make Coffee Cake Cookies with Streusel Topping Recipe
Step 1: Prepare the Dreamy Streusel Topping
Start by mixing the streusel ingredients—flour, brown sugar, cinnamon, salt, and softened butter—in a bowl. I usually use my fingertips to rub the butter into the dry mix until it forms crumbly clumps. Don’t overwork it; you want those little chunks for that classic streusel texture. Then pop it in the fridge to chill while you prep the dough. Pro tip: chilling helps those buttery bits stay intact during baking, giving you that irresistible crunch.
Step 2: Get the Oven Ready & Mix the Dry Ingredients
Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone mats—this is key to avoid sticky bottoms and ensure even baking. Then whisk together all your flours, corn starch, cinnamon, baking soda, baking powder, and salt in a large bowl. This ensures even distribution of your leavening agents and spice, which makes all the difference!
Step 3: Cream the Butter and Sugars
Using a stand mixer fitted with a paddle attachment (or just a hand mixer works too), beat the cold cubed butter with the brown and granulated sugars till smooth and creamy—about 1-2 minutes. This step is essential because it incorporates air, making the cookies light and pillowy. If you ever see your mixture sticking stubbornly to the bowl sides, a good scrape with a spatula helps everything blend perfectly.
Step 4: Add the Eggs and Vanilla
Next, add the egg, extra egg yolk, and vanilla extract to the creamed butter mixture. Beat until combined. This combo adds richness and moisture, helping the cookie stay soft after baking.
Step 5: Gradually Incorporate Flour Mixture
Now for the fun part: slowly add the dry ingredients to the wet, about 1/4 cup at a time, mixing just until combined after each addition. Don’t overmix here! Overworking can toughen the dough and spoil that tender crumb we’re after.
Step 6: Shape, Stuff, and Bake
Use a cookie scoop or your hands to form roughly 8 large balls of dough (or smaller, if you want more cookies). Place them on your prepared sheets with enough space to spread. Then, using your thumb or the end of a spoon (I sometimes use a floured wooden juicer to prevent sticking), press a small indent in the center of each. Fill that well with about a tablespoon of your chilled streusel.
Bake for about 8-11 minutes, watching closely—you want edges just set and starting to turn golden, but still soft in the middle. The cookies will firm up more as they cool, so pull them when they’re slightly underbaked for perfect softness.
Optional but fun: right after baking, I’ve often spun the cookies inside a large round cookie cutter or glass to smooth edges and keep them perfectly circular. It’s a little trick I picked up that I think makes these treats look just as good as they taste!
Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Step 7: Drizzle On That Heavenly Icing
While the cookies cool, whisk together melted butter, heavy cream (or milk), powdered sugar, vanilla, and a pinch of salt for a luscious icing. Once the cookies are fully cooled, drizzle this over the tops—this adds that final touch of sweetness and elegance that will have everyone asking for the recipe.
Pro Tips for Making Coffee Cake Cookies with Streusel Topping Recipe
- Cold Butter is Key: Using cold butter cubes rather than softened in the dough gives these cookies a flaky texture much like a coffee cake crumb.
- Don’t Skip Chilling Streusel: Chilling the streusel keeps it crumbly and prevents it from melting into the dough during baking.
- Watch Baking Time Closely: Taking cookies out right before they look fully done keeps them soft—overbaking dries them out.
- Use a Thumbprint or Spoon End: I learned that using a floured thumb or wooden tool for the indent helps keep the shape and holds just the right amount of streusel.
How to Serve Coffee Cake Cookies with Streusel Topping Recipe
Garnishes
I usually keep garnishes simple—sometimes a light dusting of cinnamon sugar over the icing or a few chopped pecans on top for an elegant touch. Since the cookies already have that beautiful streusel and icing combo, I don’t want to overwhelm the flavors.
Side Dishes
These cookies are perfect paired with your morning coffee or a creamy latte. They also go beautifully with a scoop of vanilla ice cream or a fresh fruit salad if you want to turn them into a casual dessert spread.
Creative Ways to Present
For special occasions, I like to plate these cookies on a pretty tiered stand alongside mini mugs of coffee or hot cocoa. Wrapping them with a little parchment ribbon makes them fantastic homemade party favors too. If you’re baking for a brunch, try layering the cookies with fresh berries and whipped cream for a seasonal twist.
Make Ahead and Storage
Storing Leftovers
Store your leftover coffee cake cookies in an airtight container at room temperature, and they’ll stay soft and flavorful for up to 3 days. If you plan ahead, making the streusel a couple of days early is a time-saver—I keep mine refrigerated in a small container and it stays fresh.
Freezing
I’ve successfully frozen these cookies both before and after baking. Just shape and freeze the dough balls on a tray, then transfer to freezer bags for up to 3 months, or freeze the baked cookies in an airtight container. When ready, thaw at room temperature or gently warm in the oven.
Reheating
To bring out that fresh-baked magic, reheat leftovers in a 325°F oven for 5-7 minutes or pop them in the microwave for 10-15 seconds—just enough to soften the butter again without melting the icing completely. This really revives their coffee cake charm.
FAQs
-
Can I use all-purpose flour only for this recipe?
Yes, you can substitute the cake flour with all-purpose flour, but the cookies might turn out slightly less tender. If you do this, try replacing part of the all-purpose flour with a tablespoon or two of cornstarch to mimic cake flour’s softness.
-
Is the streusel filling safe to eat raw?
The streusel contains raw flour, which can harbor bacteria, so it’s best to bake it along with the cookies. If you want to make extra streusel for topping after baking, heat-treat the flour by baking it at 350°F for 7 minutes before mixing.
-
Can I make these cookies vegan?
Yes! Swap butter for vegan butter or coconut oil, use a flax egg in place of the eggs, and substitute plant-based milk in the icing. The texture will be slightly different but still delicious.
-
Why do my streusel toppings sometimes melt into the dough?
This usually happens if the streusel isn’t cold when added or if the oven isn’t hot enough. Chilling the streusel before baking helps keep those crunchy clumps intact on top.
-
How do I know when the cookies are done?
Look for edges that are set and just starting to turn golden, while the center still looks slightly underdone. They’ll continue firming up as they cool, keeping the right chewy texture.
Final Thoughts
Honestly, this Coffee Cake Cookies with Streusel Topping Recipe has become one of my go-to baking treasures. I love how it brings the comforting, nostalgic flavors of coffee cake to a cookie that you can share anywhere—no fork required! I hope you’ll find as much joy in baking and snacking on these as I have. So next time you want a sweet treat that’s both special and simple, pull out this recipe and treat yourself just like I always do.
Print
Coffee Cake Cookies with Streusel Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Coffee Cake Cookies combine a rich, cinnamon-spiced streusel topping with a soft, buttery cookie dough base, finished with a sweet vanilla icing drizzle. Perfect for coffee breaks or dessert, these cookies offer the nostalgic flavors of classic coffee cake in a convenient cookie form.
Ingredients
For the Streusel
- 1/2 cup all purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp cinnamon
- pinch salt
- 5 Tbsp softened unsalted butter
Cookie Dough
- 1 1/4 cup all purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 1 tsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 Tbsp cold unsalted butter, cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
Icing
- 2 Tbsp unsalted butter, melted
- 3 Tbsp heavy cream or milk
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- pinch salt
Instructions
- Prepare the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Work in softened butter using your fingers until small clumps form. Refrigerate the streusel until ready to use.
- Preheat the oven: Set the oven to 400°F (205°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix dry ingredients: In a large bowl, whisk together all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
- Cream butter and sugars: In a stand mixer with paddle attachment, beat the cold cubed butter, brown sugar, and granulated sugar on medium speed until smooth and creamy, about 1-2 minutes.
- Add wet ingredients: Mix in the egg, egg yolk, and vanilla extract until combined. Scrape down the sides with a rubber spatula as needed.
- Combine dough: Gradually add the dry ingredients, about 1/4 cup at a time, mixing until incorporated and a dough forms.
- Shape cookies: Scoop and roll the dough into approximately 8 large balls or smaller for more cookies (yielding 22-24 cookies). Place on prepared baking sheets.
- Add streusel topping: Create an indent in each cookie ball with your thumb or a floured utensil. Spoon about 1 Tbsp of streusel filling into each indent.
- Bake: Bake cookies for 11 minutes or until edges are set and lightly golden. Remove slightly before fully done as cookies will continue to bake on the sheet to prevent dryness.
- Shape cookies (optional): Immediately after baking, place a larger circular cookie cutter or glass around each cookie and gently spin to smooth edges for a perfect round shape.
- Cool cookies: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Make icing and drizzle: Whisk together melted butter, heavy cream or milk, powdered sugar, vanilla, and pinch of salt. Once cookies are cooled, drizzle icing over the tops and serve.
Notes
- The streusel can be made up to three days ahead and stored airtight in the refrigerator.
- For extra streusel topping after baking, double the streusel and heat treat the flour beforehand by baking at 350°F (175°C) for 7 minutes to make it safe to consume.
- Ice the cookies only after they are completely cooled to avoid melting the icing.
- For added texture in the streusel, consider adding shredded coconut or finely chopped pecans or walnuts.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 large cookie
- Calories: 280 kcal
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
