Print

Soft Cinnamon Coffee Cake Cookies with Buttery Streusel Topping

A close-up stack of soft coffee cake cookies generously coated in cinnamon sugar topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft coffee cake cookies that capture the flavor of classic coffee cake, complete with a buttery cinnamon streusel topping. They are perfect for your morning coffee or brunch.

Ingredients

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

Instructions

  1. Prepare the cookie dough: 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 mix in the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk until a soft dough forms.
  3. Prepare the cinnamon swirl mixture: In a small bowl, mix the brown sugar, 1 teaspoon of cinnamon, and 1 tablespoon of softened butter (if needed to make it crumbly). Set aside.
  4. Prepare the streusel topping: In another small bowl, combine the flour, brown sugar, granulated sugar, and 1/4 teaspoon of cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Chill this mixture.
  5. Assemble the cookies: Scoop rounded tablespoons of the cookie dough and roll into balls. Flatten each ball slightly in your palm. Sprinkle the cinnamon swirl mixture over the flattened dough, then gently press a layer of the chilled streusel topping onto the top of each cookie.
  6. Place the prepared cookies onto baking sheets lined with parchment paper, leaving about 2 inches between them.
  7. Bake: Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until the edges are lightly golden. The centers should remain soft.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make the optional glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies if desired.

Notes

  • For bakery style cookies, chill the dough for 30 minutes before scooping to help them hold their shape.
  • These handheld coffee cake treats pair perfectly with your morning coffee or afternoon tea.
  • If you skip the glaze, these are excellent as buttery crumble cookies.

Nutrition

Find it online: https://cookingzenith.com/coffee-cake-cookies-soft-cinnamon-streusel/