Name: Coffee Cake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: For the cookie dough:; 2 1/4 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar; 1 large egg; 1 tsp vanilla extract; 1/3 cup sour cream or Greek yogurt; For the streusel topping:; 1/2 cup all-purpose flour; 1/3 cup light brown sugar; 1 tsp ground cinnamon; 1/4 cup unsalted butter, melted and slightly cooled; Optional vanilla glaze:; 1/2 cup powdered sugar; 1–2 tbsp milk or cream; 1/4 tsp vanilla extract

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Coffee Cake Cookies are the perfect mashup of two of my favorite treats—soft, chewy cookies and buttery, cinnamon-streusel-topped coffee cake. Each bite delivers sweet brown sugar, cozy spice, and a crumbly topping that melts in my mouth. I love how these cookies bring all the comfort of a classic coffee cake in a fun, handheld form.

Why I Love This Recipe

I love this recipe because it’s unique, nostalgic, and seriously delicious. The cookies are soft and tender with a hint of vanilla, topped with a crunchy cinnamon streusel that makes them taste just like coffee cake. They’re easy to make and perfect for brunch, dessert, or an afternoon coffee break. And let’s be honest—I’ll take any excuse to eat “cake” in cookie form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Light brown sugar
Egg
Vanilla extract
Sour cream or Greek yogurt (for moisture and that classic coffee cake tang)

For the streusel topping:

All-purpose flour
Light brown sugar
Ground cinnamon
Unsalted butter, melted

Optional glaze:

Powdered sugar
Milk or cream
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, I cream the softened butter with granulated and brown sugar until light and fluffy.
I beat in the egg, vanilla extract, and sour cream until smooth.
I gradually mix in the dry ingredients just until combined—being careful not to overmix.
To make the streusel, I stir together flour, brown sugar, and cinnamon, then drizzle in melted butter and mix until crumbly.
I scoop cookie dough onto the baking sheet, spacing each scoop a couple inches apart.
I press a small indentation in each dough ball and top it generously with streusel.
I bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
After cooling, I drizzle the cookies with a quick vanilla glaze if I want that bakery-style finish.

Servings and timing

This recipe makes about 20–24 cookies. Prep time is around 15 minutes, bake time is 10–12 minutes, and total time is about 30 minutes.

Variations

Sometimes I add a sprinkle of chopped toasted pecans to the streusel for extra crunch. I’ve also made a maple glaze instead of vanilla for a cozier flavor. If I’m in the mood for something richer, I add a dash of espresso powder to the dough for a subtle coffee flavor. And for a cinnamon overload, I’ll mix a bit of cinnamon into the cookie dough itself.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. If they start to dry out, I reheat them in the microwave for about 10 seconds to bring back that soft, just-baked texture. I also freeze baked cookies (without glaze) for up to 2 months and glaze them after thawing if I want a fresh finish.

FAQs

Do these cookies actually contain coffee?

No, they don’t contain coffee—they’re inspired by coffee cake, which is traditionally served with coffee. But I’ve added espresso powder before for a coffee-flavored twist.

Can I make the streusel ahead of time?

Yes, I’ve made the streusel up to a day ahead and kept it covered in the fridge. I just let it come to room temp before topping the cookies.

What kind of sour cream should I use?

I use full-fat sour cream or Greek yogurt for the best texture and flavor. Low-fat works in a pinch, but it makes the cookies slightly less rich.

Can I skip the glaze?

Absolutely. The cookies are delicious on their own, but I like the glaze for a sweet, pretty touch—especially when serving for a special occasion.

Why did my streusel melt into the cookie?

If the butter is too hot when mixing the streusel, it can make the topping too wet. I let the melted butter cool slightly before combining it with the dry ingredients to keep the crumble texture intact.

Conclusion

Coffee Cake Cookies are everything I love in a dessert—warm spices, a tender bite, and that irresistible crumb topping. Whether I’m sharing them with friends or baking a batch just for me, they always bring a cozy, homemade feel to the table. With simple ingredients and a big payoff, they’re a cookie I keep coming back to again and again.