Cinnamon Coffee Cake Cookies – Soft, Sweet & Streusel‑Topped
Introduction
Imagine the cozy flavors of a classic cinnamon coffee cake transformed into a handheld cookie. These Cinnamon Coffee Cake Cookies are buttery, tender, and crowned with a crumbly streusel topping plus a drizzle of vanilla glaze. They’re perfect for brunch platters, afternoon coffee breaks, or holiday cookie trays.
Why You’ll Love This Recipe
Coffee cake in cookie form: All the flavor, no slicing required.
Streusel topping: Adds irresistible crunch and sweetness.
Glaze finish: A pretty drizzle that makes them bakery‑worthy.
Portable treat: Easy to pack for parties or gifting.
Ingredients
Cookie Dough
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed light brown sugar
2 large egg yolks
2 tsp vanilla extract
½ tsp almond extract
2½ cups all‑purpose flour
1½ tsp baking powder
½ tsp kosher salt
½ tsp ground cinnamon
Streusel Topping
½ cup unsalted butter, melted
1¼ cups all‑purpose flour
¾ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp kosher salt
Vanilla Glaze
½ cup powdered sugar
½ tsp vanilla extract
1 tbsp milk
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 350°F (175°C). Grease a 12‑cup muffin tin generously with non‑stick spray.
Step 2: Make the Dough
Beat softened butter, granulated sugar, and brown sugar until pale and fluffy (2–3 minutes). Mix in egg yolks, vanilla, and almond extract. Add flour, baking powder, salt, and cinnamon. Stir until a soft dough forms.
Step 3: Make the Streusel
Combine melted butter, flour, brown sugar, cinnamon, and salt until crumbly.
Step 4: Assemble
Scoop dough into muffin cups. Press an indentation in each portion and fill with ~1 tbsp streusel. Press lightly to set.
Step 5: Bake
Bake 12–14 minutes until edges are golden. Cool in pan 10 minutes, then transfer to wire rack.
Step 6: Glaze
Whisk powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cookies.
Tips & Tricks
Don’t overbake: Cookies should stay soft in the center.
Extra crunch: Add chopped pecans or walnuts to streusel.
Flavor boost: Swap almond extract for maple or rum extract.
Storage: Keep in airtight container up to 4 days.
Variations
Apple Cinnamon: Add diced apple to streusel.
Pumpkin Spice: Replace cinnamon with pumpkin pie spice.
Chocolate Drizzle: Swap glaze for melted chocolate.
Mini Bites: Bake in mini muffin tins for bite‑sized treats.
Serving Ideas
Pair with coffee or chai latte.
Add to brunch spreads alongside fruit and pastries.
Package in gift boxes for holidays.
Serve warm with a scoop of vanilla ice cream.
FAQs
Q: Can I bake these on a cookie sheet instead of a muffin tin?
Yes, but the streusel may spread more—muffin tins help hold shape.
Q: Can I freeze them?
Yes, freeze baked cookies up to 2 months. Glaze after thawing.
Q: Can I make them gluten‑free?
Use a 1:1 gluten‑free flour blend.
Recipe Details
Prep Time: 20 minutes
Bake Time: 12–14 minutes
Total Time: ~35 minutes
Yield: 12 cookies
Final Thoughts
These Cinnamon Coffee Cake Cookies are soft, sweet, and topped with a buttery streusel crumble—like a cozy coffee cake in cookie form. Perfect for sharing, gifting, or enjoying with your favorite hot drink.