Coffee Cake Cookies

A stack of four cookies. An orange yarn pumpkin sits in the back.

These coffee cake cookies have a light cinnamon taste. They are topped with a crunchy streusel, and glazed with a vanilla icing. They are just like a coffee cake in a cookie form!

Course Dessert

Cuisine North American

Prep Time 20

Cook Time 16

Servings - 18 cookies

Calories 309kcal

Author Nina

Ingredients

Streusel

¼ cup all purpose flour
2 tbsps brown sugar packed
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 tablespoons unsalted butter room temperature, cut into ½" pieces

Cookie

2½ cups all purpose flour
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter room temperature
1 cup brown sugar packed
1 large egg room temperature
1 teaspoon vanilla extract

Vanilla Icing

1 cup powdered sugar
¼ teaspoon vanilla extract
2 tablespoons milk

US Customary - Metric

Instructions

Streusel

In a medium bowl whisk flour, sugar, cinnamon, and salt together. Add in butter and use a pastry cutter or a fork to mix together and work in the butter. Mix until there is no dry flour left and there are lots of big chunks. If you overmix, streusel will turn into a paste.
Cover and store in the refrigerator to chill while you make the cookies.

Cookie

Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
Whisk flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl, mix sugar and butter together until butter is lightened in colour, about 3 minutes.
Add in egg and vanilla and mix until combined. Add dry ingredients and mix until just combined.
Form batter into 1-1.5-inch balls and place on prepared baking sheets. Batter will make between 15-18 cookies.
Slightly flatten each ball of dough with your hand. Use a spoon and lightly press it into the dough to make a well. Fill each well with about 1 tablespoon of streusel.
Bake cookies for 14-16 minutes, or until they are slightly brown on the edges. Remove from oven and let cool on their baking sheets for 2 minutes. Then transfer to a wire rack to cool completely.

Vanilla Icing

In a small bowl, mix powdered sugar, vanilla, and 1 tablespoon milk. Add more milk if icing is too thick. Add more powdered sugar if it's too thin.
Once cookies have cooled to room temperature, drizzle icing over each one. Store cookies in an airtight container at room temperature for up to 3 days.

Video

Notes

This dough does not need to chilled before baking. However, if you want to make this ahead, it can be chilled in the refrigerator overnight.
You can also make the streusel a day ahead too.
Don't overmix the cookie dough. I use a mixer and like to stop it before the dry ingredients gets fully mixed it. I mix it by hand until the dry ingredients just get mixed in.
Like even circle cookies? Use a larger cookie circle cutter when the cookies come straight out of the oven. Spin the cookie inside the cookie cutter a bunch of times, and your cookie will be a perfect circle.

Nutrition