Coffee Cake Cookies

These Coffee Cake Cookies are chewy and flavorful one-bowl cinnamon cookies topped with a streusel crumb topping. They take 30 minutes to make, can be served all year around at any time of day, and are a fun and unique bake!

I am THE BIGGEST cookie fan. Take a look at my entire cookie section on the blog for tons of fun inspiration. Some of my favorites are these Apple Pie Thumbprint Cookies, Pumpkin Cheesecake Cookies, and Mini M&M Cookies.

If you’re into all things crumb and coffee cakes, take a look at my New York Crumb Cake recipe OR my Apple Cider Crumb Cake for a fall twist.

Why You’ll Love This Recipe

• soft and chewy cinnamon cookie base

• easy and quick 30 minute recipe made without a mixer

• one-bowl crunchy cinnamon streusel topping

• perfect for any occasion at any time of year

Ingredients

• Unsalted Butter: You’ll use melted butter for flavor and moisture in every bite. Using melted butter also makes this a no-mixer recipe!
• Light Brown Sugar & Granulated Sugar: Together, these sugars provide moisture and sweetness.
• Eggs: You’ll need 2 large eggs at room temperature for a chewy cookie.
• Vanilla: Vanilla rounds out the flavor.
• All Purpose Flour: Simple, plain all purpose flour gives these chewy cookies the perfect texture.
• Baking Soda: Baking soda is the leavening agent in these cookies and helps them to be thick and puffy.
• Salt: Salt brings out the sweetness the cookies and enhances flavor.
• Cinnamon: Cinnamon provides the BEST warm and cozy spice flavor!

Step by Step Process

STEP 1: In a medium bowl, add all purpose flour, granulated sugar, light brown sugar, cinnamon, salt, corn starch, and slightly cooled melted butter. Then, use a fork to rake the butter through the ingredients. Continue mixing until the mixture combines into formed crumbs and there are few small crumbs or flour pieces.

STEP 2: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly.

STEP 3: Next, in a large bowl, combine slightly cooled melted unsalted butter, light brown sugar, granulated sugar, room temperature eggs, and pure vanilla extract together with a whisk until smooth and combined.

STEP 4: Add properly measured all purpose flour, baking soda, salt, and cinnamon to the bowl. Use a rubber spatula to combine the ingredients together until all of the dry ingredients are incorporated.

STEP 5: Then, roll the dough into 1 1/2 tablespoons (40g) balls of dough and place them at least 2 inches apart on your prepared baking sheets. Use your thumb to push down and create a wide well in the center of each dough ball.

STEP 6: Pack about 2 teaspoons of crumb topping into each well. Then, bake the cookies from 8-11 minutes or until the edges are light golden brown, crumb topping is golden brown, and the tops of the cookies look just slightly soft.

STEP 7: Finally, sift powdered sugar over the tops of the cookies as desired. Allow the cookies to fully cool before storing tightly covered, in an airtight container, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.

Frequently Asked Questions

Expert Tips

Slightly Cooled Melted Butter: You’ll use melted butter in both the streusel crumb topping and the cinnamon cookie base. Make sure to let the melted butter sit for 3-5 minutes after melting because hot butter will ruin the consistency of the dough and streusel. Don’t let it cool for too long, though, as it will firm up!

Bake Time: Make sure to bake the cookies only until the edges feel slightly firm to the touch and the tops are slightly soft. The cookies will continue to bake and firm up as they cool. Overbaking will lead to dry, crunchy cookies.

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