Introduction

These Coffee Cake Cookies combine the tender crumb of a classic coffee cake with the convenience of a cookie. Featuring a buttery streusel topping and a sweet glaze, they’re perfect for a cozy snack or a morning treat.

The image shows a stack of crumbly cookies on a round wooden board with bark edges. Each cookie has two layers: a golden-brown base with a rough texture, topped with a darker, crumbly cinnamon-like layer. All cookies are drizzled with a thick white icing in uneven lines across the top. There are small cookie crumbs scattered around the board. In the background, there is a white marbled surface and a blurred cup of coffee in a patterned cup with a white saucer. A folded beige cloth is also visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (softened)
1/2 cup light brown sugar (firmly packed)
1/4 cup granulated sugar
1 large egg (room temperature)
1/4 teaspoon vanilla extract
2 cups cake flour (or all-purpose flour as a substitute)
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

For the Streusel Topping:

6 tablespoons unsalted butter (melted)
1 1/4 cups all-purpose flour
1/2 cup light brown sugar (firmly packed)
1/3 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt (omit if using salted butter)

For the Glaze:

2/3 cup powdered sugar
2 tablespoons whole milk (plus more if needed)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
Step 3: In a separate bowl, whisk together cake flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing gently until the dough just comes together. Avoid overmixing.
Step 4: Cover the dough and chill it in the refrigerator for 20-30 minutes to firm up.
Step 5: Meanwhile, prepare the streusel topping by combining melted butter, all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and salt. Use a fork to gently “claw” the mixture together until crumbly.
Step 6: Scoop heaping tablespoons of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a generous amount of the streusel topping over each cookie.
Step 7: Bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges. Allow them to cool on the baking sheets for 5 minutes before transferring to wire racks.
Step 8: While the cookies cool, whisk together powdered sugar and whole milk to make the glaze. Drizzle over cooled cookies, adding more milk if needed for desired consistency.

Tips & Variations

Use room temperature ingredients for a smooth, well-blended dough and tender cookies.
Chilling the dough helps prevent spreading and makes it easier to scoop.
Substitute cake flour with all-purpose flour if needed, but cake flour creates a softer texture.
Don’t overmix the streusel topping; keeping it crumbly adds the perfect texture contrast.
For a nutty twist, add 1/2 cup chopped walnuts or pecans to the streusel.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months. Reheat briefly in a microwave or oven to refresh the soft texture before serving.

How to Serve

The image shows a tray filled with round cookies, each with two layers. The bottom layer is a smooth, light golden brown cookie base with a slightly cracked surface. The top layer consists of a crumbly, chunky topping in a lighter beige color, textured with small and large pieces giving a rough look. The cookies are placed on a white marbled textured baking sheet with scattered crumbs around. The lighting highlights the different textures and warm tones of the cookies, with soft shadows creating depth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, all-purpose flour can be used as a substitute, though the cookies may be slightly less tender. Cake flour provides a softer, lighter texture typical of coffee cake.

How do I prevent the streusel from becoming a paste?

Use a fork to gently mix the streusel ingredients until crumbly, rather than stirring too much. This helps maintain a crumbly texture that crisps up nicely when baked.