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Coffee Cake Cookies with Streusel Topping Recipe

ByMadison
Jump to Recipe· 4.5 from 5 reviews

If you’re anything like me and love the cozy, crumbly goodness of coffee cake paired with the convenience of a cookie, then you’re in for a treat with this Coffee Cake Cookies with Streusel Topping Recipe. These cookies are the perfect little bundles of buttery dough topped with that signature cinnamon-sugar streusel and a sweet drizzle of icing. They’re perfect for a morning pick-me-up or an afternoon snack, and trust me, once you make them, you’ll want to bake them again and again!

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Why This Recipe Works

  • Perfect balance of textures: The tender cookie dough melting in your mouth with the crisp, cinnamon-speckled streusel on top is pure magic.
  • Simple ingredients: You don’t need anything fancy — just pantry staples that you probably already have.
  • Quick and easy: From mixing to baking, these cookies come together in under 30 minutes — ideal for last-minute cravings.
  • Versatile delight: Great for breakfast, an afternoon coffee break, or a fun dessert that everyone will love.
Coffee Cake Cookies with Streusel Topping, Cinnamon Streusel Cookies, Easy Coffee Cake Cookies, Butter Cookie Streusel Recipe, 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 Topping Recipe plays its part in creating a cookie that’s soft yet structured with a buttery streusel that just melts under your teeth. Cake flour softens the dough, cornstarch adds tenderness, and the cinnamon gives that unmistakable warmth.

Coffee Cake Cookies with Streusel Topping, Cinnamon Streusel Cookies, Easy Coffee Cake Cookies, Butter Cookie Streusel Recipe, 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 backbone of your cookie dough, giving it structure while working well with cake flour for softness.
  • Cake flour: Adds tenderness and a delicate crumb to your cookie, which helps them stay soft.
  • Cornstarch: A little trick I use to keep cookies soft and prevent them from spreading too much.
  • Cinnamon: Trust me on this — the warmth of cinnamon is the essence of this recipe and makes your kitchen smell heavenly.
  • Baking soda & baking powder: They team up for just the right lift without making the cookies puff up too much.
  • Salt: Balances and enhances the sweetness, especially important when working with brown sugar.
  • Cold butter: Keeps the dough firm so you don’t get greasy cookies and helps create a tender bite.
  • Brown sugar & granulated sugar: Brown sugar adds moisture and a subtle caramel flavor, while granulated sugar helps with crispness.
  • Egg & egg yolk: For richness and a little bit of extra moisture and binding power.
  • Vanilla extract: The unsung hero that enhances all the flavors.
  • Butter (for streusel and icing): Real butter here adds flavor and helps create that crumbly streusel topping plus a luscious icing finish.
  • Heavy cream or milk: Adds smoothness to the icing, making it silky and drizzle-friendly.
  • Powdered sugar: Essential in the icing for that delicate sweetness and smooth texture.
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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.

Tweak to Your Taste

I love this Coffee Cake Cookies with Streusel Topping Recipe just as it is, but you can absolutely make it your own based on what you enjoy or have on hand. You could sneak in some chopped nuts or coconut for extra texture or even swap out cinnamon for pumpkin spice during fall. The options are endless!

  • Adding nuts: I sometimes toss in chopped pecans or walnuts into the streusel — it adds a welcome crunch and extra depth that I adore.
  • Using alternative spices: For a seasonal twist, mix in pumpkin pie spice or nutmeg with the cinnamon. It changes things up but keeps that comforting vibe.
  • Gluten-free version: I haven’t tested this fully, but substituting gluten-free all-purpose flour blend and cake flour equivalent could work — just make sure to check your blend’s instructions.
  • Size matters: I usually make about 8 large cookies, but if you prefer smaller bites, roll them smaller and bake a little less time. Just watch closely.

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

Step 1: Make the Streusel Topping

First things first—get your streusel ready! In a medium bowl, mix together the flour, brown sugar, cinnamon, and a pinch of salt. Then, work in the softened butter with your fingers until you get nice small clumps. It’s a little messy, but that’s half the fun! Pop it into the fridge while you prep the cookie dough. This chill time really helps the topping hold its shape when baking.

Step 2: Prep and Preheat

Preheat your oven to 400°F (no waiting later!) and line two baking sheets with parchment paper or silicone mats. This high heat will give the cookies that lovely golden edge while keeping the center soft.

Step 3: Mix Dry Ingredients for Dough

In a big mixing bowl, whisk together your all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Having everything combined before adding the wet ingredients ensures that you get a perfectly even crumb.

Step 4: Cream the Butter and Sugars

Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the cold, cubed butter with brown and granulated sugars until smooth and creamy, about 1-2 minutes. This step is crucial for that tender, melt-in-your-mouth texture.

Step 5: Add Eggs and Vanilla

Mix in the egg, egg yolk, and vanilla extract until fully incorporated. I usually scrape down the bowl once here to ensure everything blends evenly.

Step 6: Combine Dry Ingredients Gently

Add the dry flour mix into the wet ingredients gradually, about 1/4 cup at a time, mixing just until combined after each addition. Be careful not to overmix—you want soft cookies, not tough ones!

Step 7: Shape Your Cookies and Add Streusel

Roll your dough into roughly 8 large balls (or more if you prefer smaller cookies) and place them spaced on your prepared baking sheets. Then, make an indent in the center of each cookie with your thumb or the end of a spatula. I like to dust the tool in a little flour so it doesn’t stick. Spoon about 1 tablespoon of your chilled streusel into each indentation.

Step 8: Bake and Perfect the Shape

Bake for 8-11 minutes until the edges are set and lightly golden. Pull them out just before you think they’re fully done because they’ll continue baking on the hot sheet. For perfectly round edges, I gently swirl the cookies right after baking using a circular cutter or a drinking glass—just give them a spin and watch the magic happen!

Step 9: Cool and Drizzle with Icing

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Whisk together melted butter, heavy cream, powdered sugar, vanilla, and a pinch of salt to make the icing. Once the cookies are completely cool, drizzle the icing generously over the top. It adds that perfect sweet finish that takes these cookies to the next level.

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Pro Tips for Making Coffee Cake Cookies with Streusel Topping Recipe

  • Keep Butter Cold: Using cold butter cubed into the dough helps keep the cookies tender and prevents spreading too much.
  • Don’t Overbake: Pull cookies right when edges are set but the center still looks soft—you want them moist and tender.
  • Flour Your Tools: When pressing the indent for streusel, dip your thumb or tool lightly in flour so the dough doesn’t stick and tear.
  • Chill Streusel First: Refrigerating streusel before baking ensures nice clumps that hold texture, rather than melting into the cookie.

How to Serve Coffee Cake Cookies with Streusel Topping Recipe

Coffee Cake Cookies with Streusel Topping, Cinnamon Streusel Cookies, Easy Coffee Cake Cookies, Butter Cookie Streusel Recipe, 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 and let the icing speak for itself, but sprinkling a little extra cinnamon powder or a pinch of finely chopped toasted pecans on top right after drizzling adds a charming finishing touch. It gives a rustic vibe that’s perfect for cozy mornings.

Side Dishes

These cookies pair wonderfully with your morning cup of coffee or tea. For a more substantial breakfast, serve alongside Greek yogurt topped with fresh berries or a fruity compote to balance the cinnamon sweetness.

Creative Ways to Present

For gatherings, I love arranging these cookies on a wooden board with a few small ramekins of extra streusel and a little pot of honey or preserves on the side. It makes for an adorable and inviting coffee break display that sparks conversation and second helpings.

Make Ahead and Storage

Storing Leftovers

Once your coffee cake cookies have cooled, store them in an airtight container at room temperature. I find they stay fresh and soft for up to 3 days, although if you’re like me, they won’t last that long!

Freezing

These cookies freeze really well. I usually flash freeze them on a tray first, then transfer to a zip-top bag. They keep great for up to 3 months. When you want a treat, just thaw at room temp or warm briefly in the oven.

Reheating

To refresh these cookies, pop them in a 300°F oven for about 5 minutes to regain some of that fresh-baked warmth. Avoid microwaving if you can, as it can make the streusel soggy.

FAQs

  1. Can I make the streusel topping ahead of time?

    Absolutely! You can prepare the streusel topping up to three days in advance and keep it refrigerated in an airtight container. This actually helps the flavors meld together and makes it easier to handle when you’re ready to bake.

  2. What if I don’t have cake flour?

    If you don’t have cake flour on hand, a handy substitute is to measure out 3/4 cup of all purpose flour, remove 2 tablespoons, and replace those with 2 tablespoons of cornstarch. This mimics the tenderizing effect of cake flour pretty well.

  3. Can I use salted butter instead of unsalted?

    Yes, you can use salted butter, but I recommend reducing the added salt in the recipe slightly (or omitting it) since salted butter already contains salt. This will keep your cookies balanced and not overly salty.

  4. Why do I need to press an indent in the cookies before adding streusel?

    The indentation helps keep the streusel topping contained during baking and ensures each bite has that perfect hit of crumbly topping without spilling over the cookie edges and burning.

  5. How can I make sure the icing turns out smooth?

    Be sure to sift your powdered sugar before mixing it into the melted butter and cream. This helps avoid lumps and gives you that silky, drizzle-able icing that looks as good as it tastes.

Final Thoughts

These Coffee Cake Cookies with Streusel Topping Recipe will quickly become your go-to for a sweet, satisfying treat that doesn’t take forever to whip up. I love how approachable they are — no fancy skills required, just a little love and patience. Plus, sharing a batch with friends over coffee feels so warm and welcoming. So grab your mixing bowls and give this recipe a try — I promise you’ll be baking them again before you know it!

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Coffee Cake Cookies with Streusel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 8 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Coffee Cake Cookies combine the soft, buttery texture of classic coffee cake with a sweet cinnamon streusel center and a drizzle of rich vanilla icing. Perfectly baked to achieve golden edges and a tender crumb, these cookies are a delightful treat for coffee lovers and dessert enthusiasts alike.

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
  • pinch salt

Instructions

  1. Prepare Streusel: In a medium bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 2 tsp cinnamon, and a pinch of salt. Work in 5 Tbsp softened butter with your fingers until small clumps form. Refrigerate the streusel while preparing the dough.
  2. Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone mats and set aside.
  3. Mix Dry Ingredients: In a large bowl, combine 1 1/4 cup all purpose flour, 3/4 cup cake flour, 1 tsp cornstarch, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
  4. Cream Butter and Sugars: Place 8 Tbsp cold cubed butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and creamy, approximately 1-2 minutes.
  5. Add Wet Ingredients: Add 1 tsp vanilla extract, 1 large egg, and 1 large egg yolk to the creamed butter mixture. Mix until fully combined, scraping the bowl with a rubber spatula as needed.
  6. Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients about 1/4 cup at a time, mixing until just incorporated.
  7. Shape Cookies: Scoop and roll the dough into approximately 8 large balls or smaller to yield 22-24 cookies. Place the dough balls on the prepared baking sheets, spacing them evenly.
  8. Create Indents and Add Streusel: Make an indent in the center of each cookie using your thumb, a spatula end, or a floured wooden juicer. Spoon about 1 Tbsp of the chilled streusel filling into each indent.
  9. Bake: Bake the cookies in the preheated oven for 11 minutes or until the edges are set and slightly golden. Remove before they are fully done as they will continue to bake slightly on the hot pan.
  10. Shape Cookies (Optional): Immediately after removing from the oven, place a circular cookie cutter or glass around each cookie and gently swirl to smooth out edges for a perfect round shape.
  11. Cool: Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
  12. Prepare Icing: Whisk together 2 Tbsp melted unsalted butter, 3 Tbsp heavy cream or milk, 1 cup sifted powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth.
  13. Drizzle Icing: Once cookies are fully cooled, drizzle the icing over the tops and serve.

Notes

  • Prepare streusel up to three days in advance and store in an airtight container in the refrigerator.
  • To double streusel for extra topping, heat treat the flour by baking it at 350°F for 7 minutes or until it reaches 160°F, then cool.
  • Ice cookies only after they are completely cool to avoid melting the icing.
  • For extra texture in streusel, add shredded coconut or finely chopped pecans or walnuts.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 large cookie
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 110 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 50 mg

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