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Soft Cinnamon Streusel Coffee Cake Cookies

Three delicious coffee cake cookies stacked on a white plate, topped with a zigzag white glaze.
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Make soft, bakery-style coffee cake cookies featuring a rich cinnamon swirl, buttery streusel topping, and a sweet vanilla glaze. This recipe brings the comfort of classic coffee cake into a simple, handheld cookie form.

Ingredients

Scale
  • For the Cinnamon Streusel Topping: 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 5 tablespoons unsalted butter, softened
  • For the Cookie Dough: 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • For the Vanilla Glaze: 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Cinnamon Streusel: In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Cut in the 5 tablespoons of softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside.
  2. Prepare the Cookie Dough: In a large bowl, cream together the 1 cup of softened butter, granulated sugar, and 1/2 cup of brown sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla extract until combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Assemble the Cookies: Scoop rounded tablespoons of cookie dough onto baking sheets lined with parchment paper, leaving space between them. Gently press a small indentation into the center of each dough ball.
  5. Fill the Indentations: Spoon about 1/2 teaspoon of the prepared cinnamon streusel mixture into the indentation of each cookie dough ball. Gently press the streusel down slightly.
  6. Bake the Cookies: Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are set and lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Make the Vanilla Glaze: While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  8. Glaze the Cookies: Once the cookies are completely cool, drizzle the vanilla glaze over the tops. Allow the glaze to set before serving.

Notes

  • For a true bakery-style cookie, use cake flour instead of all-purpose flour for the main dough, if available.
  • You can make the streusel topping ahead of time and store it in the refrigerator for up to three days.
  • These cookies are excellent for brunch or as coffee break treats.

Nutrition

Find it online: https://completelyyummy.com/coffee-cake-cookies/