Print

Ultimate Soft Coffee Cake Cookies with Buttery Cinnamon Streusel Topping

A stack of soft, round coffee cake cookies generously coated in cinnamon sugar topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake soft, chewy cookies that capture the flavor of classic coffee cake, complete with a rich cinnamon swirl and a generous, buttery streusel topping. These handheld treats are perfect for breakfast or an afternoon snack.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup packed light brown sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 cup powdered sugar (for optional glaze)
  • 1 tablespoon milk (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the 2 3/4 cups flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the 1/4 cup milk.
  4. For the cinnamon swirl, mix the brown sugar and 1 tablespoon cinnamon in a small bowl.
  5. For the streusel topping, combine the 1/2 cup flour, brown sugar, granulated sugar, and 1/2 teaspoon cinnamon. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  6. Scoop rounded tablespoons of cookie dough and roll into balls. Flatten slightly.
  7. Press the top of each cookie dough ball lightly into the cinnamon swirl mixture, then firmly press the top into the streusel topping to coat well. Place on prepared baking sheets.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers are soft. Do not overbake.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. If using the glaze, whisk together the powdered sugar and 1 tablespoon milk until smooth. Drizzle over cooled cookies.

Notes

  • For bakery style coffee cake cookies, chill the dough for 30 minutes before scooping.
  • You can make these cookies ahead; store cooled cookies in an airtight container for up to 4 days.
  • If you skip the glaze, these are excellent as handheld coffee cake treats.

Nutrition

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