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Soft & Chewy Coffee Cake Cookies with Buttery Cinnamon Streusel

A stack of three soft, chewy coffee cake cookies topped with cinnamon sugar and coarse salt crystals.
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Create bakery-style coffee cake cookies at home. These treats feature a soft, buttery cookie base, a warm cinnamon swirl, and a classic crumbly streusel topping, perfect for your morning coffee.

Ingredients

Scale
  • For the Cookies: 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Cinnamon Swirl: 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Streusel Topping: 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • For the Vanilla Glaze (Optional): 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the streusel in the refrigerator while you prepare the cookie dough.
  2. Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Create the Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon for the swirl.
  5. Assemble the Cookies: Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving about 2 inches between each scoop. Gently press your thumb into the center of each dough ball to create a small well.
  6. Fill and Top: Spoon about 1/2 teaspoon of the cinnamon sugar mixture into the well of each cookie. Sprinkle a generous amount of the chilled streusel topping over the top of each cookie.
  7. Bake: Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are set and lightly golden. The streusel should look baked.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make the Glaze (If using): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.

Notes

  • For the softest cookies, chill the dough for 30 minutes before scooping. This helps prevent excessive spreading.
  • You can make these cookies ahead of time. Store cooled, unglazed cookies in an airtight container at room temperature for up to 3 days.
  • If you want a stronger coffee cake flavor, add 1/4 teaspoon of ground nutmeg to the cookie dough base.

Nutrition

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