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Coffee Cake Cookies with Streusel Recipe

ByCaroline
Jump to Recipe· 4.8 from 24 reviews

If you love the cozy flavors of a classic coffee cake but crave something portable and a bit more indulgent, you’re going to adore this Coffee Cake Cookies with Streusel Recipe. These treats capture all the tender crumb, cinnamon spice, and buttery streusel you want in a coffee cake—only in cookie form, which means you can share them easily (or keep them all to yourself, no judgment here). I’m so excited to walk you through these because once you try them, they’ll become your new favorite sweet snack, guaranteed.

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Why This Recipe Works

  • Perfect Streusel Balance: The streusel topping offers that signature cinnamon-sugar crunch without overpowering the cookie.
  • Tender Yet Sturdy Cookie Dough: Using both all-purpose and cake flours with cooling the butter creates a dough with great texture and shape.
  • Easy Thumbprint Indent: Making a simple well for the streusel means every cookie gets an even amount of crumbly goodness.
  • Glaze Finish: The vanilla icing drizzled on top adds a lovely moisture and sweetness contrast.
Coffee Cake Cookies with Streusel, cinnamon streusel cookies, coffee cake-inspired cookies, easy streusel cookies, homemade coffee cake cookies - The image shows six round cookies arranged closely on a gold wire cooling rack over a white marbled surface. Each cookie has a light golden-brown base with a crumbly brown topping layered on top, and white icing drizzled over the crumbs in irregular lines. In the foreground, there is a white bowl filled with more crumbly topping, and in the background, another white bowl contains a small pile of light brown powder. Around the cookies and bowls, several white flowers are placed for decoration. The photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Coffee Cake Cookies with Streusel Recipe is carefully chosen to produce the best flavor and texture possible. The combo of flours and the streusel components come together to deliver that classic coffee cake vibe, while the butter and sugars ensure the dough stays soft with just enough chew.

Coffee Cake Cookies with Streusel, cinnamon streusel cookies, coffee cake-inspired cookies, easy streusel cookies, homemade coffee cake cookies - Flat lay of a small mound of fine all purpose flour, a small mound of soft brown sugar, a small mound of granulated sugar, a small heap of cake flour, a small heap of cornstarch, two cinnamon sticks and a small white bowl with ground cinnamon powder, a few pinches of salt crystals, several cubes of cold pale yellow unsalted butter, one whole large brown egg with clean shell, one whole large egg yolk in a small white bowl, a small white bowl of melted pale yellow butter, a small white bowl of fresh heavy cream, a small white bowl of sifted powdered sugar, one small white bowl of clear vanilla extract placed in a simple white ceramic bowl, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All purpose flour: The foundation for tender, sturdy cookies with a bit of chew.
  • Cake flour: Lightens the cookie’s texture for that melt-in-your-mouth softness.
  • Cornstarch: Helps keep the cookies tender and soft by limiting gluten development.
  • Cinnamon: The essential warming spice that elevates both the cookie and streusel.
  • Baking soda & baking powder: Both leaveners balance for the perfect rise and texture.
  • Cold butter (cut into cubes): Keeps the dough flaky and prevents overmixing, which can toughen cookies.
  • Brown and granulated sugars: Brown sugar adds moistness and depth, granulated sugar adds a crisp edge.
  • Egg and egg yolk: Provides structure and richness – the extra yolk makes them extra tender.
  • Vanilla extract: Round out all the flavors with that delicate, sweet aroma.
  • Butter, flour, brown sugar, cinnamon, and salt for streusel: Classic crumbly topping that’s soft with sweet, spicy notes and just a pinch of salt to balance.
  • Powdered sugar, cream, butter, vanilla, and salt for icing: A simple, smooth glaze that adds shine and extra sweetness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love giving this Coffee Cake Cookies with Streusel Recipe a little twist by adding nuts or coconut to the streusel, but you can totally customize it to your taste or dietary needs. These cookies are forgiving and perfect for experimenting!

  • Variation: I often toss some finely chopped pecans right into the streusel for a delightful crunch—it adds an amazing texture contrast that makes these cookies irresistible.
  • Dairy-Free Option: Substitute the butter and heavy cream with plant-based alternatives and you’ll still get lovely results, just be mindful your streusel may be a bit softer.
  • Mini Cookies: If you want bite-sized beauties, just shape smaller dough balls and reduce bake time accordingly. They make fantastic party snacks!
  • Extra Streusel: Double the streusel recipe to have plenty to sprinkle on top after baking, but make sure to heat-treat the flour as recommended for safety.

Step-by-Step: How I Make Coffee Cake Cookies with Streusel Recipe

Step 1: Whip Up That Dreamy Streusel

Start by mixing the flour, brown sugar, cinnamon, and salt in a bowl. This smells so amazing already. Then, work in the softened butter with your fingers until you get small pea-like clumps—don’t overwork, you want that crumbly texture! Pop this in the fridge to chill while you prep the dough. I find chilling the streusel helps it keep its shape on the cookie better when baking.

Step 2: Ready the Oven and Dry Ingredients

Preheat your oven to 400°F and line baking sheets with parchment or silicone mats—trust me, the cookies slide right off, making clean-up a breeze. In the meantime, whisk together the dry ingredients for the dough: your all-purpose and cake flours, cornstarch, cinnamon, baking soda, baking powder, and salt. Setting these aside lets you add them in gradually later without any fuss.

Step 3: Cream Cold Butter with Sugars

Place the cold, cubed butter in your stand mixer bowl along with brown and granulated sugars. Using the paddle attachment, cream on medium speed until smooth and creamy—about 1 to 2 minutes. The cold butter might feel a bit stiff at first, but keep mixing, and you’ll see it come together beautifully. It’s worth the arm workout to get the perfect texture here for that delicate cookie crumb.

Step 4: Add Eggs and Vanilla

Drop in the egg, egg yolk (this extra yolk adds richness!), and vanilla extract. Mix until everything is incorporated. Don’t forget to scrape down the sides of your bowl with a spatula to make sure all ingredients get mixed in evenly. The dough should start looking silky and a bit shiny at this point.

Step 5: Combine Dry Ingredients Gradually

Add the dry ingredients in about 1/4 cup increments, mixing gently after each addition. Be patient and don’t rush this part! You want just enough mixing to combine without developing too much gluten, which makes cookies tough. When the dough comes together but still looks soft and a touch crumbly, you’re good to roll.

Step 6: Shape and Fill Your Cookies

Roll your dough into roughly 8 large balls (or more if you want smaller cookies). Place them spaced out on the baking sheets. Using your thumb or the end of a lightly floured wooden utensil (I use a wooden juicer dipped in flour), press an indent into the center of each cookie ball. Fill each well with about 1 tablespoon of that chilled streusel mixture—you’ll be amazed at how beautiful these get!

Step 7: Bake with Care

Bake the cookies for 8 to 11 minutes. Watch the edges closely; they should look set and just beginning to golden—not fully browned. I usually pull mine out a minute or two before I think they’re done because the residual heat on the baking sheet will finish the job without drying them out.

Step 8: Optional Perfect Circle Trick

Here’s a fun trick to get perfect cookie shapes: right after baking, place a circular cookie cutter or a round glass (slightly bigger than your cookie) around each one on the baking sheet and gently spin to smooth out any rough edges. It’s like giving your cookies an instant facelift!

Step 9: Cool and Drizzle Icing

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. While they cool, whisk together the melted butter, cream (or milk), powdered sugar, vanilla, and a pinch of salt for the icing. When the cookies are totally cool, drizzle this glaze over the tops with a spoon or piping bag—so satisfying!

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Tips from My Kitchen

  • Chill Your Streusel: I always refrigerate the streusel so it holds together beautifully when baked and doesn’t melt into the dough.
  • Use Cake Flour: Adding cake flour makes a surprisingly huge difference in making the cookies tender and soft.
  • Don’t Overbake: Pull cookies out when edges are just set; they continue to bake on the sheet and this keeps them moist.
  • Perfect Circle Trick: Swirling a glass or cookie cutter after baking evens out shapes and makes your cookies look bakery-worthy.

How to Serve Coffee Cake Cookies with Streusel Recipe

Coffee Cake Cookies with Streusel, cinnamon streusel cookies, coffee cake-inspired cookies, easy streusel cookies, homemade coffee cake cookies - A round cookie with a light brown base layer showing soft texture, topped with a middle layer of darker brown cinnamon crumb streusel that adds a rough and crumbly look, drizzled over with thin white icing lines creating a glossy contrast. A bite is taken out from the edge, revealing the soft inside. The cookie sits on a white plate with a carved pattern around the edge, which is placed on a white marbled surface. Crumbs are scattered around the cookie and plate, adding a casual, fresh-eaten impression. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with just the drizzle of vanilla glaze for sweetness and shine, but sometimes I sprinkle a little extra cinnamon sugar or some finely chopped toasted nuts on top right after icing for extra texture and a pretty finish. If I’m feeling festive, a light dusting of powdered sugar works wonders too.

Side Dishes

These cookies are fantastic paired with your morning coffee or a creamy latte—total coffee shop vibes. I also love serving them alongside fresh fruit or a dollop of whipped cream for brunch, which balances the sweetness perfectly.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a tiered dessert stand surrounded by fresh flowers and sprigs of fresh mint for a lovely presentation. You could also wrap a few in parchment paper tied with twine as a gift—everyone loves a homemade treat that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I store leftover coffee cake cookies in an airtight container at room temperature. They stay soft and delicious for up to 3 days, but honestly, they rarely last that long in my house because they’re so addictive!

Freezing

If you want to prep ahead or save extras, these cookies freeze beautifully. I let them cool completely, then layer them between parchment paper in an airtight container or freezer bag. They keep for up to 3 months and thaw quickly at room temperature.

Reheating

To refresh frozen cookies, I pop them in a warm (not hot) oven at 300°F for just a few minutes until warmed through. This keeps the streusel crisp and the cookie soft—as good as fresh from the oven.

FAQs

  1. Can I make the streusel in advance?

    Absolutely! You can make the streusel up to three days ahead and keep it refrigerated in an airtight container. Just be sure to bring it back to a cool temperature before using so it doesn’t melt into your cookie dough.

  2. Why use both cake flour and all-purpose flour?

    The combination creates a cookie that’s sturdy enough to hold shape but tender and soft from the cake flour, which has less protein and produces a more delicate crumb.

  3. How do I prevent the cookies from spreading too much?

    Using cold butter and chilling the streusel helps, plus don’t overmix your dough. Also, shaping the dough into balls just before baking and making a defined indent for the streusel helps keep that lovely thumbprint shape intact.

  4. Can I add nuts or coconut to the streusel?

    Yes! Adding finely chopped nuts or shredded coconut to your streusel adds great texture and flavor. Just be sure to heat-treat your flour if you’re doubling the streusel to use it as a topping after baking.

Final Thoughts

This Coffee Cake Cookies with Streusel Recipe is a special little treat that brings the nostalgic flavors of coffee cake into a fun, portable cookie. I’ve shared this recipe with friends and family, and they’re always amazed at just how tender, flavorful, and downright addictive these cookies are. Whether you’re serving them for breakfast, dessert, or a snack with your afternoon coffee, they’re bound to brighten up your day. Trust me, once you make these, you’ll be reaching for them again and again. I can’t wait to hear how your batch turns out!

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Coffee Cake Cookies with Streusel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 8 large cookies
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Coffee Cake Cookies combine the best of both treats with a tender, buttery cookie base topped with a cinnamon-spiced streusel and finished with a smooth vanilla glaze. Perfect for breakfast or as a sweet snack, these cookies feature a delightful combination of textures and flavors, delivering the essence of classic coffee cake in a convenient handheld form.

Ingredients

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

  1. Prepare the Streusel Filling: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in the softened butter with your fingers until small clumps form. Refrigerate the mixture while you prepare the dough.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone mats and set aside.
  3. Mix Dry Ingredients for Dough: In a large bowl, whisk together the all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
  4. Cream Butter and Sugars: Place the cubed cold butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy, about 1-2 minutes.
  5. Add Wet Ingredients: Add the egg, egg yolk, and vanilla extract to the creamed mixture. Mix until combined, scraping down the sides of the bowl as needed.
  6. Incorporate Dry Ingredients: Gradually add the dry flour mixture, about 1/4 cup at a time, mixing just until incorporated after each addition.
  7. Form Dough Balls: Scoop and roll the cookie dough into approximately 8 large balls each, or smaller balls to yield 22-24 cookies. Place the dough balls on the prepared baking sheets, spaced apart.
  8. Create Indent and Add Streusel: Using your thumb or a tool like the end of a wooden juicer dipped in flour, make a shallow indent in the center of each dough ball. Spoon about 1 tablespoon of the refrigerated streusel filling into each indent.
  9. Bake Cookies: Bake in the preheated oven for 11 minutes, or until the edges are set and lightly golden. Remove from the oven just before they look fully done to avoid overbaking and drying out.
  10. Optionally Shape Cookies: Immediately after removing from oven, place a cookie cutter or a glass slightly larger than the cookie around each one and gently spin to smooth out edges for a perfect circle.
  11. Cool Cookies: Let the cookies rest on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
  12. Prepare and Drizzle Icing: Whisk together the melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Once cookies are fully cooled, drizzle the icing evenly over the tops.

Notes

  • Make the streusel up to three days ahead and store it in an airtight container in the refrigerator.
  • To double the streusel for extra topping, heat-treat the flour by baking it at 350°F for 7 minutes until it reaches 160°F internal temperature, then cool before mixing.
  • Only ice the cookies after they are completely cooled to prevent melting.
  • Add shredded coconut or finely chopped pecans or walnuts to the streusel for extra texture and flavor.
  • Store cookies at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 large cookie
  • Calories: 210 kcal
  • Sugar: 15 g
  • Sodium: 110 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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