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–+ servings
coffee cake cookies on a piece of parchment paper.
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5 from 10 votes

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!

Equipment

  • Cookie scoop (2 tablespoons)

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
US Customary - Metric

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.
  • 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.
  • Mix in the egg and vanilla.
  • 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.
  • 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.
  • 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!