This coffee cake cookies recipe is so simple and requires just a handful of ingredients. A snickerdoodle base topped with an easy cinnamon streusel. Just 30 minutes to chill and about 10 to bake and you have delicious cookies, perfect for serving with a cup of coffee or tea! See steps below for how to make these in no time.
Highlights of these chewy coffee cake cookies:
- Simple ingredients
- Chewy cookie
- Buttery, cinnamon streusel topping
- Quick chill time
- Family favorite
- Bakery-style cookies
- Will keep fresh in an airtight container for 3-4 days
- Perfect for dessert trays
- Simple steps for baking
These coffee cake cookies require just a handful of simple pantry ingredients!
If you like this easy cookie recipe, you’ll love these other cookie recipes…
Salted Toffee Chocolate Chip Cookies
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
How to:
First Steps:
- Cream butter and sugar until nice and fluffy
- Add in eggs and vanilla extract
- Gently mix in dry ingredients until incorporated
Grocery Store List & Substitutions:
- Unsalted butter, softened
- Granulated Sugar
- Light Brown Sugar
- Large Whole Eggs
- Vanilla Extract or Vanilla Bean Paste
- All-purpose Flour
- Cream of Tartar
- Baking Soda
- Kosher Salt
- Ground Cinnamon
Soft, chewy cookies made with my Classic Snickerdoodle Cookie base and topped with an easy cinnamon streusel!
Tools I used for this recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Second Steps:
- Use a portion scoop to scoop even sized cookies
- Chill dough
- Indent with a measuring spoon
You can freeze this cookie dough!
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer zip-top bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!
Third Steps:
- Combine streusel ingredients
- Use your hands or a pastry cutter to combine until mixture is even
What is coffee cake crumble made out of?
Cookie cake crumble is very simple – made up of all-purpose flour, brown sugar, granulated sugar, softened butter, and cinnamon. Pure buttery goodness. Pro tip: use your hand to max until the butter and dry ingredients have mixed into pea sized pieces! You could also use a pastry cutter if you have one.
Does coffee cake actually contain coffee?
No, the name implies a treat that is served along side coffee or tea!
Instructions for the coffee cake cookie recipe:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, using an electric mixer or stand mixer fitted with the paddle attachment, cream butter and sugar for 3-4 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for another 1-2 minutes.
- In a small mixing bowl combine flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low slowly add in the dry ingredients into the wet ingredients and mix until fully incorporated. Scraping down the sides as needed.
- Use a 1 oz. portion scoop or measuring spoon, scoop even sized scoops of dough. Roll into balls and place on the prepared baking sheet. Use the back of a measuring spoon or your thumb to make large indents in the middle of each cookie*. Chill the dough for 25-30 minutes.
- In a small mixing bowl combine the granulated sugar, brown sugar, flour, butter, and cinnamon. Use your fingers of a fork to combine the mixture until an even mixture is formed*. Top each cookie with 1-2 tsps. of the crumb topping, once all cookies are filled, sprinkle any extra streusel over the top of each cookie. Arrange 2 inches apart on the prepared sheet tray.
- Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a wire rack. Enjoy immediately, if desired, top with a glaze once cooled.
Notes:
**Snickerdoodle dough can be made up to a day in advance. If making in advance, I recommend scooping your cookies and arranging them in a single layer on a baking sheet prior to chilling. This way the are ready to bake when desired, just allow to come to room temperature slightly before baking.
*See images above on how to scoop and fill cookies.
*If desired make an easy glaze with powdered sugar a little milk
Final Steps:
- Fill each cookie with 1-2 teaspoons of the streusel topping
- If any remaining streusel is leftover, sprinkle over cookies
- Bake and enjoy!
Pro tips for best results:
- Use a portion scoop and scoop dough before chilling, much easier.
- Chill for 30 minutes so butter solidifies, stopping cookies from spreading out too thin
- Top with a hearty amount of streusel
- Baking on parchment paper or silicone mats can help with sticking
- Start baking time at 9 minutes and add more time as needed
- Use a round cookie cutter or round lid to scoot the cookies into a perfect circle after baking
Easy Coffee Cake Cookie Recipe
Ingredients
For the Snickerdoodle Dough:
- 1 cup Unsalted Butter, softened
- 1 1/2 cups Granulated sugar
- 2 Eggs, room temperature
- 2 tsps Vanilla Extract
- 2 3/4 cups All-purpose Flour
- 1 1/2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon
For the Streusel Mixture:
- 1/4 cup All purpose flour
- 1/4 cup Granulated sugar
- 1/4 cup Brown Sugar
- 1 tsp Cinnamon
- 4 tbsp Unsalted butter, softened
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream butter and sugar for 3-4 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for another 1-2 minutes.
- In a small mixing bowl combine the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed.
- Use a 1 oz. portion scoop or measuring spoon, scoop even sized scoops of dough. Roll into balls and place on the prepared baking sheet. Use the back of a measuring spoon or your thumb to make large indents in the middle of each cookie*. Chill the dough for at least 25-30 minutes.
- In a small mixing bowl combine the granulated sugar, brown sugar, flour, butter, and cinnamon. Use your fingers of a fork to combine the mixture until an even mixture is formed*. Top each cookie with 1-2 tsps. of the streusel mix, once all cookies are filled, sprinkle any extra streusel over the top of each cookie. Arrange 2-3 inches apart on the prepared cookie sheets. Careful not to overcrowd the cookie sheet.
- Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Enjoy immediately, if desired, top with a glaze once cooled.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
