I’ve been making cookies for years, but I never thought to turn one of my favorite breakfast cakes into a handheld treat until last month.
And now I can’t stop.
Coffee cake cookies are exactly what they sound like: all those cinnamon-sugar flavors you love from coffee cake, but in cookie form. They’re soft, they’re buttery, and they have that addictive crumb topping that you probably sneak bites of when no one’s looking.
The texture is somewhere between a cookie and a muffin top. You get crispy edges, a soft center, and that signature streusel topping that makes coffee cake so good in the first place.
I usually make a batch on Sunday and eat them with my morning coffee throughout the week. They’re also really good warmed up for about 10 seconds in the microwave, which makes the butter in the streusel topping melt just a little.
What You’ll Need
For the cookies:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the streusel topping:
- ½ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- 1 ½ teaspoons ground cinnamon
- 4 tablespoons unsalted butter, cold and cubed
- Pinch of salt
Optional glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Tools You’ll Need
- 2 large mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Fork or pastry cutter
- Baking sheets (2-3)
- Parchment paper or silicone baking mats
- Cookie scoop (2 tablespoon size)
- Wire cooling rack
- Small bowl for glaze (if using)
Pro Tips
Chill your streusel. I know it sounds like an extra step, but cold butter is what makes that topping actually crumbly instead of just melting into the cookie. Mix it up first and stick it in the fridge while you make the cookie dough.
Don’t overmix the dough. Once you add the flour, mix just until you can’t see any more white streaks. Overmixing makes the cookies tough instead of tender.
Use a cookie scoop. This isn’t just about making them look pretty (though that helps). It’s about getting them all the same size so they bake evenly. I use a 2-tablespoon scoop and get about 24 cookies.
Press the streusel on firmly. If you just sprinkle it on top, half of it will fall off when you bite into the cookie. Press it down gently with your fingers so it actually sticks.
Let them cool completely before glazing. I made this mistake the first time and the glaze just melted right off. Patience pays off here.
How to Make Coffee Cake Cookies
Start with the streusel because it needs to chill.
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a fork or pastry cutter to work it into the dry ingredients until it looks like coarse crumbs. Pop it in the fridge.
Now for the cookies.
Preheat your oven to 350°F and line your baking sheets with parchment paper.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set that aside.
In a large bowl, beat the softened butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes with a hand mixer.
Add the eggs one at a time, beating well after each one. Mix in the vanilla extract.
Add about half of the flour mixture and mix until just combined. Add the sour cream and mix again. Then add the rest of the flour mixture and mix until you can barely see any flour streaks. Stop mixing.
The dough will be thick and a little sticky, which is exactly what you want.
Use your cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread a little, but not too much.
Take your chilled streusel out of the fridge and sprinkle a generous amount on top of each cookie. Press it down gently with your fingers so it sticks.
Bake for 12-14 minutes. The edges should be set and just starting to turn golden. The centers might look slightly underdone, but they’ll firm up as they cool.
Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
If you’re doing the glaze (and I usually do), whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle it over the cooled cookies with a spoon or transfer it to a small zip-top bag, snip off the corner, and drizzle it that way.
Let the glaze set for about 10 minutes before eating them, if you can wait that long.
Substitutions and Variations
Swap the sour cream. Greek yogurt works just as well and gives you the same tangy flavor and tender texture.
Make them gluten-free. Use a 1:1 gluten-free flour blend. The texture will be slightly different but still really good.
Add nuts. Chopped pecans or walnuts mixed into the streusel topping add a nice crunch. Use about ⅓ cup.
Try different spices. Cardamom, nutmeg, or a pinch of cloves would all be good here. I sometimes do ½ tablespoon cinnamon and ½ tablespoon cardamom for something a little different.
Skip the glaze. They’re sweet enough without it if you want to cut back on sugar.
Make them bigger or smaller. A 1-tablespoon scoop gives you about 36 smaller cookies. A 3-tablespoon scoop gives you about 16 bigger ones. Just adjust the baking time by a minute or two.
Make Ahead Tips
The cookie dough can be made ahead and refrigerated for up to 2 days before baking. Just cover the bowl tightly with plastic wrap.
You can also scoop the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer bag once they’re solid. Bake from frozen, adding 2-3 minutes to the baking time.
The streusel topping can be made up to a week ahead and kept in the fridge in an airtight container.
Baked cookies stay fresh in an airtight container at room temperature for up to 5 days. They also freeze really well for up to 3 months.
Nutritional Information (Per Cookie)
- Calories: 185
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 95mg
- Total Carbohydrates: 26g
- Dietary Fiber: 0.5g
- Sugars: 15g
- Protein: 2g
Note: Based on 24 cookies with glaze. Without glaze, each cookie is about 165 calories.
Pairing Suggestions
These cookies are perfect with:
- Hot coffee (obviously)
- Chai tea or spiced tea
- Cold milk
- Hot chocolate
- Your favorite latte
They also make a really good breakfast when you’re running late and need something you can grab on your way out the door. Not that I would know anything about that.
Tips for Leftovers and Storage
Store these in an airtight container at room temperature for up to 5 days. I usually keep them in a large Tupperware container with a sheet of parchment paper between layers so the glaze doesn’t stick.
If you want to freeze them, do it before you add the glaze. Wrap them individually in plastic wrap, then put them all in a freezer bag. They’ll keep for up to 3 months.
To thaw, just leave them out at room temperature for about 30 minutes. Or microwave one for 10-15 seconds if you can’t wait.
You can also freeze the dough. Scoop it into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the time.
The glaze can get a little wet if the cookies sit for more than a few days, but they still taste good. I sometimes skip it entirely if I know I’ll be eating them throughout the week.
FAQ
Can I use salted butter instead of unsalted?
You can, but reduce the added salt in both the cookie dough and streusel by half. Unsalted butter gives you more control over the final flavor.
Why are my cookies spreading too much?
Your butter was probably too soft or the dough was too warm. Try chilling the dough for 30 minutes before scooping and baking.
Can I make these without sour cream?
Yes, but the texture won’t be quite as tender. Use full-fat Greek yogurt as a 1:1 substitute. Don’t use regular yogurt because it’s too thin.
How do I know when they’re done?
The edges should be set and just starting to turn golden brown. The centers will look slightly underdone, but they’ll firm up as they cool. If you wait until the centers look fully baked, they’ll be overdone.
Can I double this recipe?
Absolutely. I do it all the time when I’m making them for a group. Just make sure you have enough baking sheets and oven space.
Why is my streusel falling off?
You didn’t press it down firmly enough before baking, or the butter in the streusel wasn’t cold enough. Make sure the butter is actually cold and really press that topping into the dough.
Can I add chocolate chips?
You can, but it changes the whole vibe of the cookie. If you want to try it, use about ¾ cup and fold them into the dough at the very end.
Do I have to use the glaze?
Not at all. The cookies are sweet enough without it. I usually only do the glaze if I’m making them for other people or if I want them to look a little fancier.
Wrapping Up
Coffee cake cookies are one of those recipes that sounds too good to be true but actually delivers.
They’re easier than making an actual coffee cake, you don’t need a fork to eat them, and they have all the same flavors you’re craving when you want something sweet with your morning coffee.
I’ve been making these on repeat for the past few weeks and I’m not getting tired of them anytime soon. The streusel topping is addictive, the cookie itself is soft and buttery, and that little bit of glaze on top just makes them feel a little special.
Give them a try and let me know how they turn out in the comments below. And if you have any questions or want to share your own twist on the recipe, I’d love to hear about it! 🍪☕
