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    Cambrea Bakes » Recipes » Cookie Recipes

    Coffee Cake Cookies

    Published: May 9, 2022 Modified: May 6, 2022 by Cambrea Gordon. This post may contain affiliate links.

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    Jump to Recipe
    coffee cake cookies on a piece of parchment paper.

    If you love coffee cake, you are going to love these coffee cake cookies! A quick and easy dessert, these soft and chewy bakery-style cookies are rich, buttery, and completely irresistible. Made with a cinnamon dough base, they are packed with crunchy cinnamon sugar crumbs and drizzled with vanilla glaze!

    coffee cake cookies on a piece of parchment paper.

    I'm a sucker for a good coffee cake dessert, so naturally, coffee cake cookies eventually came to my mind!

    The flavor is JUST like coffee cake, and they of course pair perfectly with a glass of cold milk or with your next cup of coffee!

    What makes these cookies so special is the buttery cinnamon crumbs that are packed into the dough and sprinkled on top. The crumbs give the cookies a crunchy bite that then melts in your mouth just like the real deal.

    They are so quick and easy to make and SO freaking delicious, that you won't be able to keep your hands off them!

    For more cinnamon recipes, try Cinnamon Roll Muffins, Chai Apple Cinnamon Scones, and Cinnamon Apple Crumb Cake.

    Jump to:
    • why this is the best recipe
    • ingredient notes
    • recipe instructions
    • expert cookie baking tips
    • storage & freezing
    • faq's
    • more recipes you'll love
    • Recipe 📖
    • Reviews
    coffee cake cookies cut in half and being held.

    why this is the best recipe

    • Soft, chewy, rich, and buttery cookies
    • A quick and easy recipe you can make without a mixer
    • Packed with buttery cinnamon sugar crumbs that give the cookies a nice crunch
    • They taste JUST like a slice of coffee cake!

    ingredient notes

    Full ingredient measurements and instructions can be found in the recipe card below!

    ingredients needed to make the coffee cake cookies.
    • Brown sugar: Both light and dark brown sugar will work in this recipe!
    • Milk: The milk is used in the vanilla glaze that is drizzled on the cookies after baking. I used 2% milk but any milk or alternative milk will work!
    • Butter: Unsalted butter is used in this recipe but can be substituted with salted butter as well. In this case, I recommend leaving out ¼ teaspoon of the salt so they are not too salty.

    recipe instructions

    Step 1: In a medium bowl, combine the melted unsalted butter, brown sugar, white sugar, cinnamon, flour, and vanilla until it sticks together to form crumbs. Pour them out onto a lined baking tray and bake the cinnamon crumb at 300 F/150 C for 20 minutes. Let it cool completely, then break up any large chunks with your hands.

    Step 2: In a large bowl, cream together the butter and sugars until combined. Whisk in the egg and vanilla, then fold in the flour, baking soda, cinnamon, and salt until almost combined.

    Step 3: Add the cinnamon crumb and finish folding it into the dough, stopping when there are no more visible streaks of flour.

    a collage of the steps for how to make coffee cake cookies.

    Step 4: Scoop the dough with a regular-sized cookie scoop (about 2 tablespoons) and place them on a lined baking tray. Sprinkle the tops with more cinnamon crumbs, saving some crumbs for after they are done baking. Place the tray in the freezer and allow the dough balls to freeze solid for about 20-30 minutes. Preheat the oven to 350F/180C and bake them 2-3 inches apart for 11-12 minutes, or until just the edges are lightly golden brown.

    Step 5: Once removed from the oven, sprinkle more of the cinnamon crumbs on top of each baked cookie, then allow them to cool completely. Once cool, drizzle with the vanilla glaze and enjoy!

    expert cookie baking tips

    • Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
    • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
    • Don't over-bake them: The cookies will just have light golden brown edges when they are done baking. They will look underdone but will continue to bake on the tray after coming out of the oven!
    • Break up the cinnamon crumbs: After baking, the cinnamon crumbs will have some small and large pieces. Break up the large chunks into pea-sized crumbs otherwise, the cookies will not spread when baking!
    • Dark vs. light baking trays: Baking trays conduct heat differently depending on what color the pan is. If your tray is dark or black you should decrease the heat to 325 F/163 C.
    dunking one of the cookies in a glass of milk.

    storage & freezing

    • Room temperature: Once baked, store the cookies in a sealed container or ziplock bag on the counter for 2-3 days.
    • Freezer: Once scooped, the dough can be frozen then transferred to a bag or container and frozen for up to 3 months!

    faq's

    Can I make large-sized cookies?

    Yes! I prefer making large, bakery-style cookies sometimes. Scoop the dough with a large cookie scoop (3 tablespoons), and give them 1-3 minutes longer bake time.

    Can I make them with gluten-free flour?

    I have not personally tested this recipe with gluten-free flour but I would love to hear how it turns out for you!

    more recipes you'll love

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      Brown Butter Toffee Chocolate Chip Cookies
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      Chewy Pumpkin Chocolate Chip Cookies
    • a pile of chocolate chip pecan cookies topped with chocolate chips and flaky sea salt.
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    If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!

    Recipe 📖

    coffee cake cookies on a piece of parchment paper.
    5 from 3 votes
    Rate this Recipe Print Recipe Pin Recipe

    Coffee Cake Cookies

    If you love coffee cake, you are going to love these coffee cake cookies! A quick and easy dessert, these soft and chewy bakery style cookies are rich, buttery, and completely irresistible. Made with a cinnamon dough base, they are packed with crunchy cinnamon sugar crumbs and drizzled with vanilla glaze!
    Servings 13 servings
    Prep 50 minutes mins
    Cook 11 minutes mins
    Total 1 hour hr 1 minute min
    Course : Dessert
    Cuisine : American
    Author : Cambrea Gordon
    Prevent your screen from going dark

    Equipment

    • Cookie scoop (2 tablespoons)
    Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

    Ingredients 
     

    For the Cinnamon Crumb

    • 2 tablespoon unsalted butter melted
    • ¼ cup + 2 tbsp all-purpose flour
    • ¼ cup white granulated sugar
    • ¼ teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon vanilla extract

    For the Cookie Dough

    • 6 tablespoon unsalted butter room temperature
    • ¼ cup + 1 tbsp light brown sugar packed
    • ¼ cup white granulated sugar
    • 1 large whole egg room temperature
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • ½ cup + 2 tbsp cinnamon crumbs
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ teaspoon cinnamon

    For the Vanilla Glaze

    • ½ cup powdered sugar
    • 1-2 teaspoon 2% milk or milk of choice
    • ½ teaspoon vanilla extract

    Instructions

    Before You Start

    • Preheat the oven to 300F/150C.

    To Make the Cinnamon Crumb

    • In a medium bowl, combine the melted butter, sugar, baking powder, flour, cinnamon, and vanilla until crumbly.
      2 tablespoon unsalted butter melted, ¼ cup + 2 tablespoon all-purpose flour, ¼ cup white granulated sugar, ¼ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon vanilla extract
    • Spread out onto a baking tray and bake at 300F/150C for 20 minutes. Let the crumb cool compeltely, then use your hands to break up any large chunks until they are all pea-sized or smaller.

    To Make the Dough

    • Cream the butter and sugars together.
      6 tablespoon unsalted butter, ¼ cup + 1 tablespoon light brown sugar, ¼ cup white granulated sugar
    • Mix in the egg and vanilla.
      1 large whole egg, 1 teaspoon vanilla extract
    • Fold in the flour, baking soda, salt, and cinnamon until almost combined, then add the cinnamon crumbs and continue folding until there are no more streaks of flour.
      1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon cinnamon, ½ cup + 2 tablespoon cinnamon crumbs
    • Scoop the dough with a regular sized cookie scoop (2 tablespoons) and place them on a lined baking tray.
    • Sprinkle the tops with some of the leftover cinnamon crumbs, then place the tray in the freezer to freeze solid, about 20-30 minutes.
    • Increase the oven temperature to 350F/180C and bake the cookies for 10-11 minutes, or until the edges are golden brown but the middle is still pale.
    • Immediately out of the oven, sprinkle the tops with the last of the cinnamon crumb.
    • Let cool completely.
    • Whisk the vanilla, milk, and powdered sugar together until you get a semi-thick glaze.
      ½ cup powdered sugar, 1-2 teaspoon 2% milk, ½ teaspoon vanilla extract
    • Drizzle the cooled cookies with the glaze and enjoy!

    Notes

    Step by step process photos are provided above, in the body of this post.
    • Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
    • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
    • Don't over-bake them: The cookies will just have light golden brown edges when they are done baking. They will look underdone but will continue to bake on the tray after coming out of the oven!
    • Break up the cinnamon crumbs: After baking, the cinnamon crumbs will have some small and large pieces. Break up the large chunks into pea-sized crumbs otherwise, the cookies will not spread when baking!
    • Dark vs. light baking trays: Baking trays conduct heat differently depending on what color the pan is. If your tray is dark or black you should decrease the heat to 325 F/163 C.
    • For larger cookies: Scoop the dough into 3 tablespoon balls. Make sure they are frozen solid before baking and give them an extra 1-3 minutes extra baking time!
     
     

    Nutrition

    Serving: 1serving | Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 115mg | Potassium: 20mg | Fiber: 1g | Sugar: 12g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

    The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

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      Recipe Rating




    1. Karla says

      September 02, 2022 at 9:14 pm

      5 stars
      Made these tonight, they are very easy, probably the easiest recipe I've made from this website. I waited until they were done to determine whether or not they needed the glaze, they did not! These cookies are amazing on their own, especially when they are fresh from the oven. I fear that the glaze may have made them a little bit too sweet, but I can see the appeal of having a drizzle of glaze to make these more cinnamon rollesque They also made my house smell like warm cinnamon and vanilla, so thats always a plus!

      Reply
      • Cambrea Gordon says

        September 03, 2022 at 12:35 pm

        Yay!! I'm so glad to hear you liked them and thank you so much for coming back to leave a review! 🙂

        Reply
    2. Kathrin says

      May 09, 2022 at 5:19 pm

      5 stars
      Do not skip past this recipe!!! They truly taste like coffee cake and are perfectly soft and chewy but with little crunches of the cinnamon crumb. So easy to make too!!

      Reply

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    Hey, I'm Cambrea!

    Cambrea is a professionally trained pastry chef and food photographer. Here you'll find bakery-worthy sweet and savory kitchen-tested recipes that are unique twists on classics. Cambrea has been featured on Fox News, Shoutout Arizona, The Feed Feed, Domino Sugar, and more.

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