These coffee cake cookies give you the tender crumb and cinnamon-streusel flavor of classic coffee cake in a grab-and-go cookie. I first tested this hybrid to get the same buttery, cinnamon ribbon you expect from a slice of coffee cake, and after several batches I landed on a dough that stays soft and swirls beautifully. If you like a nostalgic coffee-break treat, this version delivers every time, and it pairs well with morning coffee or an afternoon snack—similar in spirit to the delectable Gilmore Girls coffee cake cookies that inspired many home bakers.
Why Make This Recipe
- Rich cinnamon-sugar streusel and moist cookie crumb give the best of cake and cookie textures in one bite.
- It’s convenient: dough bakes in about 10–12 minutes, perfect for last-minute guests or a quick batch.
- Balanced sweetness makes it suitable for breakfast with coffee or as a dessert without feeling too heavy.
- Makes great cookie-box gifts or brunch platters; they travel well if stored in an airtight tin.
- Personal insight: I love this recipe because the chilled dough holds its shape, so you get consistent swirls and uniform cookies every time, and it keeps well over several days. Also, if you enjoy the tender swirl in a fruit-forward cookie, try my take on blueberry cheesecake swirl cookies for another morning-friendly treat.
Recipe Overview
- Prep time: 20 minutes active, plus 30–60 minutes chilling
- Cook time: 10–12 minutes per batch
- Total time: 1 hour (including chilling)
- Servings: about 24 cookies (1–1.5 oz each)
- Difficulty: Easy–Medium
- Method: Creaming method for the cookie base, ribboned streusel folded and swirled into dough, portioned and baked on parchment-lined sheets at 350°F (175°C)
My Experience Making This Recipe
I tested this recipe over several sessions to dial in the streusel ratio and chilling time. I learned that chilling the dough at least 30 minutes prevents the streusel from melting completely into the dough and preserves the visible cinnamon ribbon. Using a small offset spatula helped me swirl without overmixing.
How to Make Coffee Cake Cookies
Start by creaming 1/2 cup (113 g) unsalted butter with 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until light and fluffy, about 2–3 minutes with a stand or hand mixer. Beat in 1 large egg and 1 tsp vanilla until combined. Whisk together 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt; add to the wet ingredients alternately with 1/4 cup (60 g) sour cream until just combined.
Make the streusel by stirring together 1/3 cup (67 g) brown sugar, 2 tbsp (28 g) cold butter cut into pieces, 1/2 tsp ground cinnamon, and 1/4 cup (30 g) flour; use a fork or pastry cutter so it stays crumbly. Gently fold a few tablespoons of streusel into the dough for pockets of cinnamon and press the rest into a thin ribbon between two sheets of parchment, then fold the ribbon into the dough by lightly rolling a bench scraper across to create visible layers. Chill the dough for 30–60 minutes, portion with a 1.5-tablespoon scoop, place on a parchment-lined sheet, and bake at 350°F (175°C) for 10–12 minutes until edges are set but centers are still soft. Cool on the sheet for 5 minutes, then transfer to a rack.
Expert Tips for Success
- Chill the dough: Refrigerate 30–60 minutes so the streusel keeps its texture and the cookies don’t spread too thin. Use a shallow container to chill evenly.
- Use cold butter in the streusel: Cold butter creates a crumbly texture; if it melts, the streusel will absorb into the dough.
- Don’t overmix after adding flour: Overworking develops gluten and makes cookies tough—mix until just combined.
- Weigh ingredients when possible: Flour can vary by cup; 220 g produces consistent results across batches and ovens.
- For even baking, rotate pans halfway through the bake and use an oven thermometer to confirm it’s at 350°F. If you like convenient mixes, I sometimes adapt this technique when I make cake mix monster cookies, but for coffee cake cookies I prefer controlling flour and sugar precisely.
How to Serve Coffee Cake Cookies
- Serve warm with a pat of butter or a light dusting of powdered sugar for a cozy breakfast offering.
- Pair with medium-roast coffee or a milky latte; the cinnamon notes balance bright roasts well.
- Arrange on a brunch board with mini muffins and fruit; cookies with visible cinnamon ribbons make a pretty display alongside treats like caramel cheesecake cookies.
- For gatherings, stack them in parchment-wrapped bundles tied with twine for an attractive, portable dessert.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days; place a slice of bread in the container to help maintain softness. For longer storage, freeze in a single layer on a sheet until solid, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature. Reheat frozen or refrigerated cookies in a 300°F (150°C) oven for 5–7 minutes to refresh the crumb, or microwave for 10–12 seconds on a microwave-safe plate for a quick warm cookie.
Recipe Variations
- Gluten-free: Substitute 1:1 gluten-free baking flour and add 1/4 tsp xanthan gum if your blend lacks it; reduce mixing to avoid gummy texture.
- Dairy-free: Use a vegan stick butter and replace sour cream with full-fat coconut yogurt; chill longer as dairy-free fats soften faster.
- Maple-cinnamon: Swap 2 tbsp granulated sugar for 2 tbsp pure maple syrup in the dough and add 1/4 tsp ground nutmeg.
- Cheesecake-stuffed twist: Make small wells in dough, add a teaspoon of sweetened cream cheese, seal, and bake for a filled cookie similar to a cheesecake-stuffed chocolate chip cookies approach—watch bake time closely as fillings change heat transfer.
Nutritional Highlights
- These cookies provide quick energy from carbohydrates and modest protein from the egg and sour cream, making them suitable as an occasional breakfast treat.
- They contain common allergens: wheat (gluten), dairy (butter, sour cream), and eggs—provide substitutions for sensitive guests.
- Portion guidance: stick to 1–2 cookies per serving (about 1.5 oz each) to manage calorie and sugar intake.
Troubleshooting Common Issues
- Cookies spread too much: Chill the dough longer and reduce oven temperature by 10–15°F if your oven runs hot; also ensure your baking sheet is cool.
- Streusel melts into the dough: Use colder butter in the streusel and fold in only after the main dough chills for at least 30 minutes.
- Cookies are dry or crumbly: Don’t overbake—remove when centers look just set and use measured flour by weight rather than packing cups.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate formed dough balls for up to 24 hours before baking, but bring them to fridge temperature and add 1–2 minutes to the bake time. For longer storage, freeze uncooked dough balls on a tray, then transfer to a bag for up to 3 months; bake from frozen, adding 2–4 minutes to baking time.
Q: How do I get pronounced cinnamon ribbons without overmixing?
A: Create a thin streusel ribbon and gently fold or roll it into the dough only a couple of times. Over-folding blends the cinnamon away; instead, use a bench scraper to smear a narrow band and stop when you see visible streaks.
Q: Can I reduce sugar without sacrificing texture?
A: You can cut granulated sugar by up to 25% and replace half the brown sugar with extra granulated for balance, but avoid large reductions—sugar affects spread, moisture, and tenderness.
Q: What equipment gives the most consistent results?
A: A stand mixer with paddle attachment makes creaming smooth and hands-free, a kitchen scale ensures consistent measurements, and a silicone baking mat or parchment prevents sticking and promotes even browning.
Coffee Cake Cookies
- Total Time: 62 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious coffee cake cookies that combine the tender crumb and cinnamon-streusel flavor of classic coffee cake in a portable cookie form.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/4 cup (60 g) sour cream
- 1/3 cup (67 g) brown sugar (for streusel)
- 2 tbsp (28 g) cold butter (for streusel)
- 1/2 tsp ground cinnamon (for streusel)
- 1/4 cup (30 g) flour (for streusel)
Instructions
- Cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla until combined.
- Whisk together flour, baking powder, baking soda, and salt; add to wet ingredients alternately with sour cream until just combined.
- Make the streusel by mixing brown sugar, cold butter, ground cinnamon, and flour until crumbly.
- Gently fold a few tablespoons of streusel into the dough.
- Press the remaining streusel into a ribbon and fold it into the dough.
- Chill the dough for 30–60 minutes.
- Portion dough using a 1.5-tablespoon scoop onto parchment-lined sheets.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are still soft.
- Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
For even baking, rotate pans halfway through baking and use an oven thermometer to ensure accurate temperature.
- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg