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Soft Coffee Cake Cookies with Cinnamon Streusel and Vanilla Glaze

A stack of three delicious coffee cake cookies topped with cinnamon streusel and drizzled with white icing.
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Create soft, chewy cookies that capture the comforting flavor of classic coffee cake, complete with a buttery cinnamon streusel topping and a simple vanilla glaze. These handheld treats are perfect for brunch or your morning coffee break.

Ingredients

Scale
  • 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 soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for cookie dough)
  • 1/2 cup buttermilk or milk
  • For the Cinnamon Streusel:
  • 1/2 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • For the Vanilla Glaze:
  • 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 brown sugar, flour, 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 mixture in the refrigerator while you prepare the cookie dough.
  2. Make the Cookie Dough: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. 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 stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Mix in the buttermilk until the dough comes together.
  4. Shape and Top Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. Gently press the top of each dough ball slightly to flatten it. Take the chilled streusel mixture and generously sprinkle it over the top of each cookie dough mound.
  5. Bake: Bake for 10 to 13 minutes, or until the edges are set and lightly golden. The centers should still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  6. Prepare the Glaze: While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  7. Glaze and Serve: Once the cookies are completely cool, drizzle the vanilla glaze over the tops. Allow the glaze to set before serving these bakery style cookies.

Notes

  • For make ahead cookies, you can chill the dough balls (with streusel already applied) for up to 24 hours before baking. Add 1-2 minutes to the baking time if baking from cold.
  • If you want a stronger coffee flavor in the cookie base, substitute 1 tablespoon of the buttermilk with 1 teaspoon of instant espresso powder dissolved in the liquid.
  • These are excellent as sweet breakfast cookies or cozy morning treats.

Nutrition

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