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Ultimate Soft Coffee Cake Cookies with Buttery Cinnamon Streusel

Two soft coffee cake cookies, cut in half, showing cinnamon swirl and crumbly streusel topping.
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Make these soft, bakery-style coffee cake cookies that feature a tender cookie base, a warm cinnamon swirl, and a generous, crumbly streusel topping. These handheld treats are perfect for your morning coffee or brunch.

Ingredients

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  • For the Cookie Dough:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Cinnamon Swirl:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Buttery Streusel Topping:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Vanilla Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, 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 bowl in the refrigerator while you make 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. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon for the swirl.
  5. Assemble the Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. Flatten each mound slightly with your palm.
  6. Sprinkle the cinnamon swirl mixture evenly over the top of each cookie dough mound. Gently press the cinnamon sugar mixture into the dough.
  7. Top with Streusel: Take the chilled streusel mixture and generously sprinkle it over the cinnamon-dusted cookies, pressing lightly so the crumbs adhere.
  8. Bake: Bake for 12 to 15 minutes, or until the edges are lightly golden and the streusel is set. The centers should remain soft.
  9. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Make the Glaze (Optional): While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies.

Notes

  • For the best texture, chill the dough for 30 minutes before scooping if your kitchen is warm. This helps prevent spreading.
  • These cookies taste best the day they are made, but you can store leftovers in an airtight container at room temperature for up to three days.
  • If you want a stronger coffee flavor, add 1 teaspoon of instant espresso powder to the dry ingredients in the cookie dough.

Nutrition

Find it online: https://cookingbycarla.com/coffee-cake-cookies-recipe-streusel-topping/