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–+ servings
Coffee Cake Cookies

Mouthwatering Coffee Cake Cookies You Can’t Resist

These Coffee Cake Cookies combine the comforting flavors of coffee cake in a chewy cookie form, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Use cold for the best texture.
  • 1 cup Brown Sugar Coconut sugar is a great substitute.
  • 1 cup Granulated Sugar No direct substitutes recommended.
  • 1 large Egg Substitute with flaxseed eggs for vegan options.
  • 1 large Egg Yolk Can be omitted if using a full egg replacement.
  • 2 teaspoons Vanilla Extract Swap for almond extract for a unique twist.
  • 1 teaspoon Baking Powder Make sure it's fresh for the best results.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Measure accurately to avoid overly salty cookies.
  • 2 teaspoons Cinnamon Adjust to your taste!
  • 1 cup Cornstarch Can be omitted for a denser cookie.
  • 2 cups All-Purpose Flour Replace with 1:1 gluten-free flour for a gluten-free option.
For the Crumb Topping
  • 1 cup Flour Use gluten-free flour if necessary.
  • 1/2 cup Brown Sugar
  • 1 teaspoon Cinnamon Adjust according to your preference.
  • 1/4 teaspoon Salt Just a pinch to elevate sweetness and flavor depth.
  • 1/4 cup Butter Softened for easy mixing.
For the Glaze
  • 1 cup Powdered Sugar Use a sugar alternative for a lower-calorie version.
  • 1 teaspoon Cinnamon Optional but recommended.
  • 2 tablespoons Milk Can be swapped for non-dairy milk for a vegan option.

Equipment

  • Stand mixer
  • Baking Sheets
  • Parchment Paper
  • Mixing bowls
  • Wire rack

Method
 

Step-by-Step Instructions for Coffee Cake Cookies
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a stand mixer, cream together cold butter, brown sugar, and granulated sugar for 3-4 minutes until light and fluffy.
  3. Add the egg, egg yolk, and vanilla extract to the creamed mixture, mixing on low speed until just incorporated.
  4. Gradually add baking powder, baking soda, salt, cornstarch, and flour, mixing on low speed until no dry flour remains.
  5. Scoop the cookie dough into tablespoon-sized balls, placing them on the prepared baking sheets and creating indentations.
  6. Mix flour, brown sugar, salt, cinnamon, and softened butter in a bowl until crumbly, then fill indentations with the mixture.
  7. Bake for 9-12 minutes until edges are golden and centers are soft.
  8. Cool cookies on a wire rack before preparing the glaze.
  9. Combine powdered sugar, cinnamon, and milk to create glaze, then drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 24gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Cookies can be stored at room temperature for up to 2-3 days, and in the fridge for up to a week. Freeze baked cookies for 2-3 months or cookie dough for 3 months.

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