Coffee Cake Cookies are soft, sweet cakey brown sugar cookies loaded with crumbs and a drizzle of vanilla icing. And the best part- they taste just like your favorite coffee cake! Great for breakfast with a cup of coffee or an afternoon sweet treat.
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Cookies for Your Coffee Break
There are some cookies that go beautifully with coffee. They either have coffee in them, an ingredient or flavor that pairs with it, or is a natural match. These coffee cake cookies are, obviously, one of those matches.
These coffee break treats offer the perfect balance of flavors and textures that complement a steaming cup of coffee. Whether it's classic coffee cookies, buttery toffee shortbread cookies, or crunchy Espresso Chocolate Chip Cookies, cookies and coffee go hand in hand. Whether enjoyed as a morning indulgence, an afternoon pick-me-up, or a late-night treat, cookies and coffee are a simple yet irresistible pairing.
Why You'll Love These Crumb Cake Cookies
These cookies taste just like your favorite coffee cake!
They're loaded with sweet crumbs (which is always the best part of a coffee cake)!
They're soft and buttery brown sugar cookies with a melt-in-your-mouth texture.
Quick and easy to make with no chill time needed!
Great for a breakfast treat with a cup of coffee.
Here's what you'll need to make this coffee cake cookie recipe. The exact measurements are in the printable recipe card below.
For brown sugar cake cookies:
- Light brown sugar
- White granulated sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Ground cinnamon
- Baking powder
- Baking soda
For streusel crumb topping and vanilla icing glaze:
- Light brown sugar
- White granulated sugar
- Powdered sugar
- Vanilla extract
How to Make Coffee Cake Cookies
These crumb cake cookies have several components but they come together easily. Find the complete directions in the recipe card below.
For the cookies:
- In a large bowl, combine the butter, shortening, and both sugars.
- Beat with an electric mixer until light and fluffy then add egg and vanilla extract and mix well.
- Combine flour with other dry ingredients and add to the wet ingredients.
- Mix until just combined.
- In a medium bowl, mix together butter, sugars, flour, cinnamon, and a pinch of salt.
- Mix with a fork until it begins to resemble coarse crumbs. Don't overmix! You do not want it to form a paste.
Steps to Make Vanilla Icing (can be made while the cookies are baking):
- In a small bowl, mix together powdered sugar, butter, milk, and vanilla extract.
- Mix until smooth. You can add more powdered sugar if the icing is too thin or more milk if the icing is too thick. You want to be able to drizzle it over the top of the cookies.
Assembling crumb cake cookies for baking:
- Once the cookie dough is ready, using a medium to large cookie scoop (about 3 tablespoons), make 20 balls and place them on parchment paper-lined baking sheets.
- Using a smaller cookie scoop, the back of a spoon, or your finger, make large indentations in the center of each cookie. Scoop a heaping mound of crumbs into each indentation.
- Bake at 350°F for 10-12 minutes.
- Let the cookies cool slightly then drizzle them with the vanilla icing. Move them to a wire rack to cool completely.
For a nice finishing touch, sprinkle the cooled cookies with powdered sugar. Aren't you just drooling looking at that moist and dense cookie deliciousness? One bite and you'll taste all the rich flavors of your favorite coffee cake, complete with crumbs, and a drizzle of vanilla icing. It's the perfect treat for breakfast with a cup of coffee or any time of day for a sweet pick-me-up.
- Always make sure your butter is properly softened to room temperature for both the cookies and the crumb topping. This ensures even mixing and a smooth cookie dough. If your butter is too hard, it won't incorporate well, and if it's too melted, the dough might spread too much when baking.
- When measuring flour, opt for the spoon and level method. This involves spooning the flour into your measuring cup and then leveling it off with a straight edge. This prevents you from packing too much flour into the cup, which could lead to dense cookies.
- Using a cookie scoop ensures that all your cookies are uniform in size, leading to even baking. If you don’t have a cookie scoop, you can use two spoons, one to scoop the dough and the other to push it onto the baking sheet.
- Don’t skip the step of creating an indent in the center of the cookies for the crumb topping. This will hold the topping in place and prevent it from spilling over as the cookie bakes.
- These cookies can go from perfectly baked to overdone in a short amount of time. Keep an eye on them around the 9-minute mark. When they're just set and the edges are lightly golden, they're done.
- Feel free to get creative with the toppings! Chopped nuts, like pecans or walnuts, could be added to the crumb mixture for added texture and flavor.
- When making the vanilla icing, it's better to start with less milk than you think you might need. You can always add a bit more if the mixture is too thick, but it's more challenging to fix an overly runny icing. Remember, you're aiming for a drizzle consistency.
- Letting the cookies cool on the baking sheet for a few minutes helps them set properly. However, don’t leave them too long or they might become too hard. Transferring them to a wire rack ensures they cool without getting soggy from condensation.
Making components of a recipe in advance can be a great way to streamline the baking process, especially when you're pressed for time or planning for an event. Here’s how you can prep the Coffee Cake Cookies ahead of time:
Make the cookie dough as per the instructions. Instead of baking, form the dough into a thick disk or a log shape. Wrap the dough in plastic wrap, making sure it's sealed well to prevent any air from getting in.
Label the wrapped dough with the date and place it in the refrigerator for up to 2 days. If you plan to store it longer, consider freezing it. Frozen cookie dough can last up to 3 months in the freezer.
Crumb Topping (Streusel)
Prepare the crumb topping as instructed and transfer it to an airtight container. It can be refrigerated for up to 5 days. For longer storage, the streusel can be frozen. Spread it out on a baking sheet to flash freeze (so the crumbs don't clump together) and then transfer it to an airtight container or zip-top bag. Store it in the freezer for up to 3 months.
Mix the icing as directed and transfer it to an airtight container. Refrigerate for up to 1 week. The icing may thicken slightly in the fridge, so you might need to add a touch more milk to achieve the right drizzling consistency when you're ready to use it. While you can freeze the icing, it’s best made fresh or stored in the refrigerator for optimal texture and flavor. If you choose to freeze, store it in an airtight container and thaw it in the refrigerator before use.
When Ready to Bake
- Dough: If the cookie dough is frozen, let it thaw in the refrigerator overnight. If it was just refrigerated, you might want to let it sit at room temperature for about 20 minutes to make scooping easier.
- Streusel: Allow the streusel to come to room temperature if it was refrigerated or frozen, as this makes it easier to crumble over the cookies.
- Icing: If the icing was refrigerated, let it sit out for a little while to come to room temperature for easier drizzling. Mix it well, and if it has thickened, adjust the consistency with a bit of milk.
Prepping your components in advance can be a huge time-saver, ensuring you have delicious Coffee Cake Cookies ready to bake and enjoy whenever the craving strikes!
How to Store and Freeze
Storing Your Cookies
- Room Temperature: After your cookies have cooled completely, transfer them to an airtight container. Layer the cookies between sheets of parchment or wax paper to prevent them from sticking together. Keep the container at room temperature, and enjoy the cookies within 4 days for the best taste and texture.
- Refrigeration: While these cookies can be stored at room temperature, if you want to prolong their freshness a bit, you can refrigerate them. Place them in an airtight container as described above and refrigerate. This can extend their freshness up to a week. Allow them to come to room temperature before serving or warm them slightly for a freshly-baked feel.
Freezing Your Cookies
- To freeze your cookies without them sticking together, lay them out on a baking sheet (not touching) and place the sheet in the freezer for about 1 hour or until the cookies are solid.
- After flash freezing, transfer the cookies to a freezer-safe airtight container or a heavy-duty freezer bag. Again, use parchment or wax paper between layers to prevent sticking. Ensure all the air is squeezed out if using a bag.
- Always label and date your cookies. This will help you keep track and ensure you enjoy them while they’re still at their best. These cookies can be frozen for up to 3 months.
More Cookie Recipes
- Almond Shortbread Cookies - buttery melt-in-your-mouth almond-flavored cookies with chocolate filling.
- Cookie Butter Cookies - rich, soft, thick cookies with a gooey center filled with the spicy gingerbread flavors of Biscoff cookie butter.
- Heath Bar Cookies - are soft and crumbly cookies with an added crunch from Heath Bars.
- Lemon Shortbread Cookies - are tangy, zesty, sweet lemon cookies that are melt-in-your-mouth delicious when topped with a drizzle of lemon icing.
- Forgotten Cookies - are light, airy meringue cookies with chocolate chips and pecans.
Find lots of easy cookie recipes right here on 2CM!
Coffee Cake Cookies
- ½ cup butter softened
- ½ cup shortening
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter softened
- 3 Tablespoons light brown sugar
- 2 Tablespoons sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup powdered sugar
- 1 ½ Tablespoons butter softened
- 1 Tablespoon milk
- ½ teaspoon vanilla extract
- Garnish: Powdered sugar for dusting
- Preheat the oven to 350 F. Line several cookie sheets with parchment paper.
- Beat butter, shortening and sugars together until fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix well.
- In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Using a medium (1-½"D) cookie scoop, scoop dough onto prepared baking sheets. Make an indent in the center of the cookies and over-fill with crumb topping (see instructions below).
- Bake for 10-12 minutes or until just set.
- Let cool on cookie sheet for 5 minutes then move to a wire rack to cool slightly.
- When cool, drizzle the cookies with vanilla icing then dust with a little powdered sugar.
- Mix all ingredients in a small bowl, stirring with a fork or pinching with fingers, until it resembles coarse crumbs. DO NOT OVERMIX SO IT LOOKS LIKE PASTE!
- While the cookies are baking, make the icing.
- Beat all ingredients together until smooth. You can use a mixer or easily do it by hand. If it looks too thick to drizzle add more milk, if too thin add a little more powdered sugar.