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Coffee Cake Cookies with Streusel Recipe

ByCaroline
Jump to Recipe· 4.8 from 11 reviews

Hey friend, if you’re a fan of tender, buttery cookies with that irresistible crumbly top you find on classic coffee cakes, then this Coffee Cake Cookies with Streusel Recipe is going to blow your mind. Imagine all the coziness of a morning coffee cake, but in a perfectly portable cookie form that you can enjoy any time of day. I’ve made this recipe countless times, and trust me, the streusel topping takes these cookies from “yum” to “OH WOW.” Stick around, I’ll walk you through why this recipe works so well and all the little tips I’ve picked up that ensure your batch comes out perfect every time.

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Why This Recipe Works

  • Balanced Flours: Combining all-purpose and cake flour creates a cookie that’s perfectly tender yet sturdy enough to hold the streusel topping.
  • Cold Butter in Dough: Using cold butter cubes in the dough ensures a flaky texture that cradles the streusel beautifully.
  • Streusel Magic: The cinnamon-spiced streusel adds that signature coffee cake crunch and flavor, making these cookies unforgettable.
  • Quick Icing Drizzle: The simple vanilla icing ties everything together without overpowering the delicate flavors.
Coffee Cake Cookies with Streusel, Coffee Cake Cookies, Streusel Cookies, Coffee Cake Cookie Recipe, Easy Coffee Cake Cookies - Six round cookies are placed on a gold wire cooling rack over a white marbled surface. Each cookie has a light brown base with a strip of crumbly brown topping across the middle, and white icing drizzled in thin stripes over the top. To the right, a white bowl filled with more crumbly topping sits beside the cookies. In the background, there is a white bowl with brown powder and a glass of white milk. A single white flower rests near the bowl on the right side. The photo is taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Alright, let’s talk ingredients. Each one has a role in building these cookies’ texture and flavor. The combo of flours helps you get a cookie that’s tender, but not cakey, and the streusel topping? It’s that classic cinnamon sugar bite we all crave. Here’s what you’ll want to gather and why it works together so well.

Coffee Cake Cookies with Streusel, Coffee Cake Cookies, Streusel Cookies, Coffee Cake Cookie Recipe, Easy Coffee Cake Cookies - Flat lay of a small mound of all purpose flour, a small mound of cake flour, a small white ceramic bowl of cinnamon powder, a small white ceramic bowl of cornstarch, a small white ceramic bowl of baking soda, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a small white ceramic bowl of packed brown sugar, a small white ceramic bowl of granulated sugar, a few cubes of cold unsalted butter, a few tablespoons of softened unsalted butter, two whole uncracked brown eggs with clean shells, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of melted unsalted butter, a small white ceramic bowl of heavy cream, a small white ceramic bowl of sifted powdered sugar placed 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: Provides structure, but paired with cake flour to keep things soft.
  • Cake flour: Adds tenderness by lowering the protein content, giving you that light crumb.
  • Cornstarch: A little trick for extra softness in the cookie.
  • Cinnamon: Essential for that coffee cake vibe; you want it in both your dough and streusel.
  • Baking soda and baking powder: Help your cookies rise just right so they’re not too dense.
  • Cold unsalted butter: Cubed for the dough to keep it flaky; softened for the streusel so it clumps perfectly.
  • Brown sugar and granulated sugar: Mix of sugars for moisture and a little crunch.
  • Egg and egg yolk: Adds richness and helps bind everything together.
  • Vanilla extract: The aromatic background note that lifts the whole cookie.
  • Powdered sugar and heavy cream (for icing): Make a simple drizzle that’s sweet without being too sticky.
  • Salt: Balances the sweetness and enhances all the flavors.
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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

One of my favorite parts about this Coffee Cake Cookies with Streusel Recipe is how easily you can tweak it to fit your taste. Want a nutty crunch? Toss in some finely chopped walnuts or pecans into the streusel. Need dairy-free? Swap the butter for a vegan alternative and use oat milk for your drizzle. It adapts beautifully.

  • Nutty variation: I often add chopped pecans to my streusel, which gives a lovely toasted flavor and perfect texture contrast.
  • Extra streusel topping: Doubling the streusel lets you sprinkle some more on top after baking for a crunchier finish.
  • Gluten-free tweak: Try using a gluten-free all-purpose blend, but keep the cake flour replacement soft for texture.

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

Step 1: Make the Streusel Filling

Start by mixing the flour, brown sugar, cinnamon, and salt in a medium bowl. I like to use my fingers here to work in the softened butter until you get those small, clumpy bits. This hands-on method warms the butter just enough for the perfect crumbly texture. Once combined, pop the streusel in the fridge to chill while you prep the dough. Trust me, this makes it easier to handle later and keeps things nicely textured.

Step 2: Prep for Baking & Dry Ingredients

Go ahead and preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats—these cookies do stick if you don’t. In a big bowl, whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Having these basics mixed ahead saves you from last-minute flour dust storms!

Step 3: Cream Butter and Sugars

Using a stand mixer fitted with the paddle attachment, cream the cold cubed butter, brown sugar, and granulated sugar until smooth and fluffy, about 1-2 minutes. This part is crucial for texture and moisture. If you don’t have a mixer, a strong hand and a sturdy wooden spoon work too—just be patient. Scrape down the sides as needed to keep everything well incorporated.

Step 4: Add Eggs and Vanilla

Now add in the egg, egg yolk, and vanilla extract. Blend again until everything is fully mixed, scraping down the bowl to catch any stray batter. These ingredients add richness that makes every bite melt in your mouth — don’t skip or underestimate this step!

Step 5: Combine Dough & Shape Cookies

Gradually add the dry ingredients, about a quarter cup at a time, mixing thoroughly after each addition. You’ll want a soft dough that comes together but isn’t sticky. Then, scoop out and roll dough into roughly eight large balls—or more if you like smaller cookies (you can get 22-24 if you do). Place them spaced out on your prepared baking sheets. Now for a trick I picked up: Use your thumb or the end of a wooden spoon (I like my citrus juicer end—I dust it with flour so it doesn’t stick) to press a neat indent in each ball. This hollows the center perfectly for your streusel.

Step 6: Add Streusel & Bake

Spoon about a tablespoon of chilled streusel filling into each cookie’s indent. Pop those beauties in the oven for 8 to 11 minutes. Here’s the key: pull the cookies out when the edges look set and just starting to turn golden—don’t wait until they’re fully golden or they risk drying out. The residual heat will finish the job while they rest on the pan.

Optional pro tip: Immediately after taking the cookies out, use a circular cookie cutter or a drinking glass slightly bigger than the cookie to gently spin each one and smooth out any wonky edges. This gave my cookies a beautiful, professional look that impresses every time.

Step 7: Cool and Drizzle with Icing

Let the cookies cool on the sheet for about 5 minutes, then transfer to a wire rack. Once fully cooled, whisk together your melted butter, heavy cream (or milk), powdered sugar, vanilla, and a pinch of salt to make a simple icing. Drizzle it over the tops of your cookies generously and enjoy that extra layer of sweet, creamy goodness.

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Tips from My Kitchen

  • Chill Your Streusel: Keeping the streusel cold makes it easier to handle and prevents it from melting into the cookie dough.
  • Don’t Overbake: The edges should just start to turn golden; the cookies stay soft and moist if you remove early.
  • Use a Thumb for Indents: It’s the easiest way to create the perfect pocket for streusel—no fancy tools needed.
  • Mixing Flours: I learned that spooning and leveling your flour ensures accurate measurement, avoiding dry or dense cookies.

How to Serve Coffee Cake Cookies with Streusel Recipe

Coffee Cake Cookies with Streusel, Coffee Cake Cookies, Streusel Cookies, Coffee Cake Cookie Recipe, Easy Coffee Cake Cookies - The image shows a close-up of two cookies stacked on a white plate on a white marbled surface. The bottom cookie is thick, light golden brown with a cracked texture and light drizzle of white icing on top. The top cookie is slightly smaller, with a bite taken out, revealing a soft, darker brown cinnamon swirl center with crumbly bits on top and thin lines of white icing drizzled over it. In the blurred background, there are more cookies and a small white bowl with more crumb topping. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these cookies with just a simple drizzle of icing because it adds sweetness without overwhelming that cinnamon streusel flavor. Sometimes I’ll sprinkle a little extra cinnamon sugar on top before baking if I’m feeling extra festive, or toss some shredded coconut into the streusel for texture and a tropical twist.

Side Dishes

These cookies warm up beautifully with a hot cup of coffee or your favorite tea. I also like serving them alongside fresh fruit or yogurt for a breakfast treat that feels special but isn’t fussy.

Creative Ways to Present

For brunches or gatherings, I’ve arranged these coffee cake cookies on a tiered dessert stand, garnished with fresh berries and a dusting of powdered sugar. They look stunning and invite everyone to dig in. Wrapping a few up in a pretty box or cellophane bag with a ribbon also makes a sweet homemade gift!

Make Ahead and Storage

Storing Leftovers

Once your Coffee Cake Cookies with Streusel Recipe cookies have cooled completely, store them in an airtight container at room temperature. I find they stay deliciously soft for up to three days, perfect for a midweek pick-me-up.

Freezing

If you want to make these ahead in bulk, you can freeze the cookies after baking and cooling by wrapping them tightly in plastic wrap and then storing them in a freezer-safe bag. They keep wonderfully for up to three months. Just thaw at room temperature before enjoying.

Reheating

To warm up the cookies, pop one or two in the microwave for about 10 seconds or heat them in a low oven (around 300°F) for 5-7 minutes. That gentle warmth perks up the streusel and brings back that fresh-baked softness without drying them out.

FAQs

  1. Can I make the streusel in advance for the Coffee Cake Cookies with Streusel Recipe?

    Absolutely! The streusel can be made up to three days ahead and kept chilled in an airtight container. This actually helps the mixture firm up, making it easier to spoon onto the cookies.

  2. What if I don’t have cake flour? Can I substitute it?

    If you don’t have cake flour, you can make a simple substitute by measuring out ¾ cup all-purpose flour, removing 2 tablespoons, and replacing that with 2 tablespoons cornstarch. Sift together before adding for best results.

  3. Why do I need to use cold butter for the cookie dough?

    Cold butter helps create a flaky texture by melting slowly during baking, producing little pockets in the dough, which makes your cookies tender with a great crumb. Using room temperature butter here would make the dough too soft.

  4. Can I double the recipe for a larger batch?

    Yes! This Coffee Cake Cookies with Streusel Recipe doubles well. You might want to double only the streusel part, as having extra topping is often a bonus for sprinkling on or snacking. Just be careful that you mix everything evenly.

  5. How do I avoid overbaking these cookies?

    Keep an eye on the cookie edges—they should look set and just a teensy bit golden before you pull them out. Remember, they continue cooking on the cookie sheet due to residual heat, so when in doubt, err on the side of slightly underbaked for that soft, perfect texture.

Final Thoughts

Making these Coffee Cake Cookies with Streusel Recipe has become one of my favorite kitchen rituals, especially when I want a sweet treat without the fuss of slicing and plating a whole cake. They’re comforting, nostalgic, and perfect for sharing—or keeping all to yourself (no judgment here!). I hope you enjoy baking and eating them as much as I do. Once you try this recipe, I bet it’ll become a go-to, trusted favorite that you turn to whenever a cozy, cinnamon-sugary delight is calling your name. Happy baking!

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Coffee Cake Cookies with Streusel Recipe

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

Description

Coffee Cake Cookies combine the rich, tender crumb of coffee cake with a delightful crumbly streusel topping baked right into each cookie. Finished with a sweet vanilla glaze, these cookies are perfect for breakfast, dessert, or an indulgent snack.

Ingredients

Units Scale

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: In a medium bowl, combine the flour, brown sugar, cinnamon, and pinch of salt. Work in the softened butter with your fingers until small clumps form. Refrigerate to firm up the streusel while preparing the dough.
  2. Preheat oven and prepare baking sheets: Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone baking 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.
  4. Cream butter and sugars: Place the cubed cold butter, brown sugar, and granulated sugar into the stand mixer bowl fitted with the paddle attachment. Cream on medium speed until smooth, about 1-2 minutes.
  5. Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla extract until fully incorporated. Use a rubber spatula to scrape down the sides if needed.
  6. Combine dough: Gradually add the dry ingredient mixture into the wet mixture about 1/4 cup at a time, mixing until just incorporated after each addition.
  7. Form cookies: Scoop and roll the dough into about 8 large balls or smaller size for about 22-24 cookies. Place them spaced on the prepared baking sheets.
  8. Create indent and add streusel: Use your thumb, the end of a spoon, or a floured wooden tool to make an indent in the center of each cookie dough ball. Spoon approximately 1 tablespoon of chilled streusel into each indent.
  9. Bake cookies: Bake in the preheated oven for 11 minutes, or until edges are set and slightly golden but centers remain soft. Remove from oven just before fully done to avoid drying out.
  10. Shape cookies (optional): Immediately after removing cookies from oven, place a circular cookie cutter or glass larger than the cookie around it and gently spin to smooth uneven edges and create perfect circles.
  11. Cool cookies: Let cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  12. Prepare and drizzle icing: Whisk together melted butter, heavy cream or milk, powdered sugar, vanilla extract, and pinch of salt until smooth. Once cookies are fully cooled, drizzle the icing over the tops and allow to set.

Notes

  • Make the streusel up to three days ahead and keep refrigerated in an airtight container.
  • To have extra streusel topping to sprinkle after baking, double the streusel ingredients but heat treat the flour first by baking it at 350°F for 7 minutes or until it reaches 160°F.
  • Only ice the cookies once they are completely cooled to prevent melting.
  • For added texture in the streusel, incorporate shredded coconut or finely chopped pecans or walnuts.
  • 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: 250 kcal
  • Sugar: 18 g
  • Sodium: 120 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 45 mg

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