These coffee cake cookies are a soft and chewy cinnamon base cookie filled with delicious streusel and drizzled with icing. The perfect breakfast cookie.
Okay hear me out. I know that cookies are not technically a breakfast food, but these cookies are literally a match made in heaven with a cup of coffee. I think it’s okay if we bend the rules every once in a while. Or in my case, every day this week because I would be a thousand percent lying if I told you I didn’t have a coffee cake cookie with my coffee everyday this week.
I LOVE coffee cake. So it was a must that I try to make a perfect coffee cake cookie recipe. It took me three rounds of testing but I think I nailed the yummiest streusel cookies. They are so incredibly soft and the icing drizzle just takes the cookies to the next level.
I think you’ll find this recipe to be super easy to make. The dough has zero chill time and you all know that I’m a BIG fan of that! I think that you’ll also find that you most likely have all of the ingredients necessary to make coffee cake cookies. Yay for that!
Coffee Cake Cookie Recipe Ingredients
Streusel
- unsalted butter
- brown sugar
- all purpose flour
- cinnamon
- salt
Cookie Base
- unsalted butter
- brown sugar
- granulated sugar
- egg
- vanilla extract
- all purpose flour
- cinnamon
- baking soda
- baking powder
- salt
Icing
- powdered sugar
- heavy cream
- vanilla
How to Make My Coffee Cake Cookies Recipe
- Make the streusel. Combine the flour, brown sugar, cinnamon and salt. Whisk together. Cube the butter and add it to the mixture. Work it all together with your hands. Refrigerate.
- Make the dough. Cream together the butter and sugar. Add in the egg and vanilla extract. Mix. In a separate bowl combine the flour, cinnamon, baking soda, baking powder and salt. Whisk together. Slowly add to the wet ingredients. Mix until a dough forms.
- Roll into balls. Make large dough balls by rolling them in your hands. Use the back of a spoon to create an indent in the middle of the dough ball. Add streusel to the dough ball.
- Bake in batches. Place 6 cookies on your baking sheet prepared with parchment paper.
- Let the cookies cool. Remove the cookies from the oven and let them cool on a baking sheet for 10 minutes. Move the cookies to a wire rack or parchment paper to finish cooling.
- Make the icing. While the cookies are cooling combine the powdered sugar, heavy cream and vanilla to form the icing.
- Top the cookies. Once the cookies are cooled, drizzle with icing and sprinkle with extra streusel.
- Dig in! You’re going to love every bite!
Questions About Coffee Cake Cookies
Why is my dough so sticky?
Your butter is likely too soft or melted. The best way to get soft butter is to let it sit at room temperature on the counter for a few hours before you make your dough. I HIGHLY suggest not putting your butter in the microwave to speed the process. The microwave is inconsistent and often leaves parts of the butter soft, parts of it melted, and parts that are still cool.
How big do I need to make the indent for the streusel?
I used the back side of a tablespoon. You want to be able to put approximately 1 tablespoon of streusel into your indent without it all spilling over the sides and onto the baking sheet.
How big should I make my dough balls for smaller cookies?
I made my big dough balls with approximately 4 (generous) tablespoons of dough. I would say that 2-3 tablespoons of dough would be a good size smaller cookie. Just remember to keep a close eye on them as they bake and adjust the baking time as needed. They may finish a little quicker than the large cookies.
Why does my icing keep running off my cookie?
There are two possibilities for this. You may have used too much heavy cream when making your icing and thinned it down too much. Another possibility is that you aren’t waiting for your cookies to completely cool before you add the icing. If the cookies are still warm it can melt the icing down and make it runny.
I don’t have heavy cream. Can I use milk to make the icing instead?
Absolutely!
How should I store my cookies?
Store your cookies in an airtight container at room temperature. Cookies will stay fresh for 3-4 days.
Tips For Making Coffee Cake Cookies That Look Too Good To Eat
How to get a perfectly round cookie
There is something that is just so satisfying about a perfectly round cookie. It’s so easy to get that look too! All you have to do to achieve a round cookie is find an item that is round in shape and bigger than your cookie. Some items that I have used before are a big mug, a large metal circle cookie cutter and a bowl. Really anything will work as long as its round and just a little bit bigger than your cookie. Immediately after your cookies come out of the oven, place the open side of your round item over your cookie and swirl the cookie around. Lift it up and ooooo-lala you have yourself a pretty and round cookie.
How to get that perfect drizzle look
Trying to drizzle your icing directly from a bowl or spoon onto your cookie can be a little sketch. LOL. An easy way to achieve a pretty drizzle look is to put your icing in a piping bag (or a zip lock bag with the corner cut off). Make a small cut out of the tip of your bag and let the icing drizzle from there. You’ll have so much more control over your icing and shouldn’t end up with big globs.
What I love about these cookies is that they are so versatile. You can serve them for breakfast. They can be their own dish by themselves (like a cinnamon roll) or they can be a side dish. They’d make the perfect addition to a brunch meal. And HELLO, of course these babies would be a wonderful dessert too! I cannot wait to see you all whipping these up in your own kitchens. Until the next cookie, friends.
Hugs & Cookies,
Kayla
Other Cookie Recipes You May Like
- THE ULTIMATE RASPBERRY CHOCOLATE CHIP COOKIES
- RED VELVET SANDWICH COOKIES STUFFED WITH WHITE CHOCOLATE BUTTERCREAM FROSTING
- THE BEST CADBURY EGG COOKIE RECIPE
- CHOCOLATE HEATH CAKE COOKIES
Addicting Coffee Cake Cookies
- Total Time: 37 minutes
- Yield: 11 large cookies 1x
Description
These coffee cake cookies are a soft and chewy cinnamon base cookie filled with delicious streusel and drizzled with icing. The perfect breakfast cookie.
Ingredients
Streusel
- 1/4 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1/2 cup all purpose flour
- 1 teaspoon cinnamon
- pinch of salt
Cookie Base
- 3/4 cups unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Icing
- 1/2 cup powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside for later.
- Start by making the streusel topping. In a medium bowl combine the flour, brown sugar, cinnamon and salt. Whisk together. Cube the butter and add it into the mixture. Work it all together with your fingers until small clumps form. Cover and put the bowl in the refrigerator until later.
- Cream together the butter and sugar until smooth.
- Add in the egg and vanilla extract and mix until just combined.
- In a separate bowl combine the flour, cinnamon, baking soda, baking powder and salt. Whisk together and then slowly add to your wet ingredients. Mix until a dough forms.
- Scoop the dough and roll into 11 large balls (unless you want smaller cookies). Place the dough balls on your prepared baking sheet.
- Use the back of a spoon to create an indent in each dough ball. Spoon approximately 1 tablespoon of the streusel filling into each of the indents on the cookies. Save the remaining streusel for sprinkling on top of the iced cookies later. (This is not necessary. It just makes them look extra pretty and who doesn’t love extra streusel?)
- Bake the cookies for 12-13 minutes or until the edges of the cookies are a slight golden color. The cookies will continue to bake on the baking sheet once you remove them from the oven.
- Remove the cookies from the oven and let cool on the baking sheet for approximately 10 minutes. Transfer to a wire rack or parchment paper to finish cooling.
- While the cookies are cooling whisk together the powdered sugar, heavy cream and vanilla to form the icing. Once the cookies are cooled, drizzle the icing over the top of the cookies. Sprinkle with the remaining streusel.
- Eat that cookie because they are oh so good!
Notes
- You must wait until the cookies are completely cooled to drizzle with icing. If the cookies are still warm the icing will just run off the cookie and you’ll be left with a hot mess.
- You want your indent in your cookie to be wide enough to hold about a tablespoon of streusel, but you don’t want it to be too deep.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: coffee cake cookies, coffee cake cookie recipe, coffee cake cookies recipe, streusel cookies
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