Coffee Cake Cookies with Streusel Topping Recipe

If you’re anything like me and adore the cozy, nostalgic flavors of coffee cake but don’t want to commit to a big slice every time, you’re going to fall head over heels for this Coffee Cake Cookies with Streusel Topping Recipe. These cookies are like mini coffee cakes, packed with that classic cinnamon streusel and finished off with a creamy glaze that makes every bite a little celebration in your mouth. Trust me, once you try them, you’ll be making these over and over, whether for morning coffee, an afternoon pick-me-up, or just because cookies make life better.

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Ingredients & Why They Work

This recipe is all about layering flavors and textures, so each ingredient plays its part. I use both all-purpose and cake flour for that perfect tender crumb, and cold butter for flakiness. The streusel topping is packed with cinnamon and brown sugar to give that classic coffee cake vibe, and the icing brings everything together with a subtle vanilla sweetness.

• All-Purpose Flour: Provides structure and balance; make sure to spoon and level it to avoid dense cookies.
• Cake Flour: Adds tenderness and softness, making these cookies more delicate.
• Cornstarch: A little secret weapon for extra tenderness without weighing down the dough.
• Cinnamon: The heart of the coffee cake flavor — don’t skimp on it!
• Butter (Cold & Softened): Cold butter for the dough creates layers, while softened butter in the streusel helps form those crumbly bits.
• Brown Sugar: Adds moisture and deeper caramel notes, especially important in the streusel.
• Granulated Sugar: Balances sweetness and helps with cookie texture.
• Egg and Egg Yolk: Gives richness and helps bind the dough without drying it out.
• Baking Soda & Baking Powder: Helps the cookies rise just enough, giving a light but slightly cakey texture.
• Powdered Sugar for Icing: For smooth, melt-in-your-mouth drizzle that brightens each bite.
• Heavy Cream or Milk: Adds creaminess to the icing for that glossy finish.

Tweak to Your Taste

One of the best things about this Coffee Cake Cookies with Streusel Topping Recipe is how easy it is to make it your own — whether you like a bit more texture, want to add a nutty twist, or prefer to reduce sugar. I love adding a sprinkle of chopped pecans into my streusel for extra crunch, but feel free to get creative!

• Nutty Streusel: I throw in finely chopped pecans or walnuts occasionally — it adds a satisfying crunch that pairs beautifully with the cinnamon.
• Coconut Streusel: Adding shredded coconut gives a fun tropical note and extra texture.
• Less Sweet: Adjust the brown sugar slightly if you want a more subtle sweetness, especially in the dough.
• Gluten-Free Swap: For GF lovers, try a blend of gluten-free flour with xanthan gum, but watch the dough’s texture as it might need slightly more moisture.

Step-by-Step: How I Make Coffee Cake Cookies with Streusel Topping Recipe

Step 1: Whip Up the Streusel

Start by mixing the dry ingredients for the streusel — flour, brown sugar, cinnamon, and a pinch of salt — in a medium bowl. Then, use your fingers to work the softened butter in until you get little clumps forming. This texture is what makes the streusel topping crumbly and irresistibly buttery. Pop it in the fridge while you prep the cookie dough. This chilling step is key to keeping it crumbly rather than melty when baked.

Step 2: Prep the Oven and Dry Ingredients

Preheat your oven to a toasty 400°F, and line baking sheets with parchment paper or silicone mats — I always lean toward silicone mats for ease and less waste. In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Having these dry ingredients ready means less rushing when your butter and sugar are perfectly creamed.

Step 3: Cream Butter and Sugars

Place those cold cubes of butter and both sugars into a stand mixer fitted with the paddle attachment (don’t have one? A hand mixer works too). Whip it on medium speed until it’s smooth and fluffy — about 1-2 minutes. You’ll notice the mixture lighten up and smell heavenly — that buttery-sugary combo is what makes these cookies shine.

Step 4: Add Your Wet Ingredients

Next, add the egg, egg yolk, and vanilla extract to the mixer bowl. Give everything a good blend, pausing to scrape down the bowl with a spatula so all those buttery bits come together. This step builds richness and moisture to your dough, ensuring a tender cookie.

Step 5: Combine Dough Ingredients

Gradually add your dry flour mixture, about a quarter cup at a time, mixing just until everything is incorporated. Take care not to overmix here — you want a cohesive dough, but not developed gluten that’ll make the cookies tough.

Step 6: Shape the Cookies and Add Streusel

Roll your dough into approximately 8 large balls — or more smaller ones if you like a more modest cookie size, you’ll get around 22–24 cookies that way. Place them spaced on your baking sheets. Then, make a gentle indent in each cookie with your thumb or the end of a spoon. I like to dust the tool with a little flour so it doesn’t stick — here’s a cute trick I picked up!

Step 7: Fill with Streusel and Bake

Spoon roughly 1 tablespoon of that chilled streusel filling into each indent and bake for 8 to 11 minutes. You want the edges to look just set and slightly golden — they’ll keep baking gently on the hot tray once out, so it’s better to err on pulling them out a bit earlier to avoid dryness.

Step 8: Shape While Warm (Optional)

If you want your cookies to be perfectly round and pretty, try my little trick: as soon as they come out of the oven, place a cookie cutter or drinking glass around each one (make sure it’s larger than the cookie). Give it a gentle spin to smooth any uneven edges — it really makes a difference and looks so lovely when serving guests.

Step 9: Cool and Ice

Let the cookies hang out on the tray for about 5 minutes, then transfer to a cooling rack. Don’t be tempted to ice while they’re still warm — cool cookies give you a silky, glossy glaze that sets nicely without melting away. Whisk together melted butter, cream (or milk), powdered sugar, vanilla, and a pinch of salt to make the icing, then drizzle it lovingly over the tops.

How to Serve Coffee Cake Cookies with Streusel Topping Recipe

Garnishes

I like to keep it simple with a drizzle of icing and maybe a tiny dusting of cinnamon or a few toasted chopped nuts on top for an extra little crunch. If you’re feeling fancy, a few fresh berries on the side add a bright pop of color and flavor.

Side Dishes

These cookies are wonderful with a hot cup of coffee or a cold glass of milk — especially on lazy weekend mornings. For brunch, they pair beautifully with fresh fruit salad or a dollop of whipped cream for a little extra indulgence.

Creative Ways to Present

I’ve served these Coffee Cake Cookies with Streusel Topping Recipe stacked high on a pretty cake stand for a baby shower, sprinkled with edible flowers for a whimsical touch. They also make fantastic little favors when wrapped in parchment and tied with twine, perfect for gifting to neighbors or friends.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, and they stay fresh and soft for up to 3 days. Just make sure they’re completely cooled before sealing to avoid sogginess.

Freezing

I’ve had great success freezing these cookies both before and after baking. If freezing dough balls, flash freeze them on a sheet first, then store in a freezer container; bake straight from frozen with an extra minute or two added. For baked cookies, wrap tightly in plastic and freeze for up to 3 months.

Reheating

Warm leftover cookies in a microwave for 10-15 seconds or pop them in a 300°F oven for 5 minutes to revive that fresh-baked warmth. Avoid overheating, so the streusel stays crisp and the cookie doesn’t dry out.

FAQs

Final Thoughts

Honestly, this Coffee Cake Cookies with Streusel Topping Recipe has become one of my go-to sweet treats for sharing with friends and family. It’s just the right blend of coffee cake nostalgia and cookie convenience, perfect when you want a little indulgence without fuss. I hope you enjoy baking and munching on these as much as I do — they’re seriously that good. So, grab your mixing bowl and let’s make some magic happen in your kitchen!

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