These Coffee Cake Cookies give you the best of two desserts with the sweet, buttery, and cinnamon flavors of a coffee cake and a soft, tender cookie. A streusel topping is added to the cookies before they are baked with a sweet glaze drizzled over each before serving. It’s a delicious recipe that is adapted from Mallory @thepalatablelife on TikTok. Enjoy one with your cup of coffee or tea with no need to defend having a cookie for breakfast! Try my Blueberry Crumble Cake Cookies for another treat that combines a cake-like texture with a cookie!

Pan of Coffee Cake Cookies on a wooden table.

Ingredients & Substitutions

Butter: Two sticks of unsalted butter provide the cookies with a rich, buttery flavor. In addition, the butter helps the cookies be tender and moist. If using salted butter, you may want to lessen the amount of salt in the recipe.

Brown Sugar: Light brown sugar, with a mild molasses flavor, adds sweetness and moisture to the cookies.

Flour: I used both all-purpose flour and cake flour in the cookies. Adding a little bit of cake flour, which is lower in protein than all-purpose, helps the cookies have a more cake-like texture. If you don’t have any on hand, make your own cake flour.

Cinnamon: Cinnamon is a key flavor in these coffee cake cookies, providing warmth and a pleasant spice. It’s one of the defining taste elements in coffee cake.

Streusel Topping: The topping for the cookies is a crumbly topping made with flour, granulated sugar, salt, and butter. This is also known as crumble or as a crumb cake topping.

Glaze: The simple glaze is drizzled over the baked, cooled cookies for a bit of sweetness and a hint of flavor. It can be optional; the cookies are delicious without the glaze, too!

Drizzling glaze over Coffee Cake Cookies after baking.

Can I Make The Cookies Ahead Of Time?

Sure, you can actually get the cookie dough and the streusel made in advance. To get the dough made ahead of time, first, scoop the dough onto a lined baking dish. Then, place the balls of dough in the freezer for an hour or two, or until solid. Once solid, store the dough in resealable freezer-safe bags for up to 2-3 months. When ready to bake the cookies, let them thaw a bit until you can slightly flatten the dough. You can also get the streusel mixed together and frozen as well. When ready to use, let it warm up at room temperature before adding to the tops of the cookies.

Coffee Cake Cookies on a table next to a plate with coffee.

How To Store Coffee Cake Cookies

Store Coffee Cake Cookies in an airtight container at room temperature. They will last up to 3-5 days. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips!

Stack of Coffee Cake Cookies with top cookie havled showing inside texture.

Can I Freeze Coffee Cake Cookies?

Yes, you can freeze coffee cake cookies, but I recommend freezing them without the glaze. To freeze the cookies, first, let them cool completely. Then, store them in a freezer-safe container. For extra protection against freezer burn, wrap each cookie individually in plastic wrap or aluminum foil. They will last up to 2-3 months. When ready to enjoy, let the cookies thaw at room temperature or in the refrigerator. Once thawed, add the glaze before serving, if using.

Plate of Coffee Cake Cookies on a wooden table from overhead.
5 from 5 votes

Coffee Cake Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Coffee Cake Cookies gives you the best of two desserts with the sweet, buttery, and cinnamon flavors of a coffee cake and a cookie. A delicious streusel topping is added to the cookies before they are baked and then a sweet glaze is drizzled over each before serving. Perfection!



  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 1 cup (200 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ½ cup cake flour
  • 2 ½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt



  • 1 cup (125 g) confectioners' sugar
  • 1-3 tablespoons whole milk


  • Preheat oven to 350°F. Line baking sheets with parchment paper.


  • In a bowl of a stand mixer fitted with the paddle attachment on medium speed, cream butter and brown sugar together.
  • Add egg and vanilla. Mix on low until all ingredients are incorporated.
  • In a separate bowl, whisk together all-purpose flour, cake flour, cinnamon, baking soda, baking powder, and salt.
  • Gradually add the flour mixture to the wet ingredients, mixing until combined.


  • In a small bowl, mix together the flour, sugar, salt, and melted butter until crumbly. Set aside.


  • Using a 2-tablespoon cookie scoop, drop the dough onto a lined baking sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.)
  • Using your hand, gently press each dough ball to flatten slightly. Top each cookie with about 1 tablespoon of the streusel.
  • Bake for 12-14 minutes, or until the cookies are just starting to brown.
  • Remove the cookies from the oven and let cool as you prepare the glaze.
  • To make the glaze, mix the confectioners' sugar with enough milk to achieve your desired glaze consistency. Drizzle over cooled cookies.


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What the Test Kitchen had to say about this recipe:


This cookie is really good! The texture is light with a subtle and sweet crunch from the toppings.


I will have no problem eating a cookie for breakfast with my coffee! I love the texture, and the streusel topping 'makes' the cookie, I think!


The glaze and streusel bring everything together! I love the hint of cinnamon in this cookie. This is a good cookie to have alongside a hot beverage!


I love how simple and pretty these are! I would recommend having these with your morning coffee!


These totally remind me of coffee cake! The streusel and glaze and tender cookie are just right!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Am very pleasantly surprised with this recipe, thank you very much for posting it ! To my family’s delight I got it right 👍 and I’m doubt these will last 3 days here ! Wonderful cookie -THANK YOU !

  2. About the cake flour, I don’t use enough to buy a big bag so how to I make cake flour out of reg.flour.

  3. WOWZA! Delicious cookies! I made these and we couldn’t stop eating them! Now I have to make more for our guests next week!

  4. So I have a ton of walnuts… I’m thinking of making these for our annual cookie exchange and would like to know if you made your strudel with walnuts in it … I’m making them and adding for an extra crunch …. Will let you know

  5. These cookies are the best!!!
    Absolutely wonderful. Taste is cinnamon but the topping is salty, buttery giving it a brilliant flavor.
    I made this for my office Christmas party and even though I ate most of them, they were a hit.B

  6. My husbands absolute favorite. A hit with all 12 grandkids as well. My buble study group and Saturday morning coffee group loves them. God Bless You for their smiles and excitement when I bake them. Bakung some more right now. ❤😊

  7. This is an AMAZING cookie! All I can say is WOW. On my cookie make list anytime I need to bring to someone’s house. Thank you for sharing this amazing recipe.

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