Cinnamon Coffee Cake Cookies

12 servings
40 min

These coffee cake cookies are stuffed with a cinnamon brown sugar filling, topped with buttery brown sugar streusel, and drizzled with vanilla glaze. They're ultra chewy, with a slightly crispy crumb, and are the perfect bakery-style cookie to have with coffee, tea, or a glass of milk.

Coffee cake cookies cut in half next to a cup of coffee.

These treats taste just like coffee cake in cookie form! But, if you'd rather have cake, try this apple streusel coffee cake, pumpkin sour cream coffee cake, or cinnamon apple crumble muffins.


Why You'll Love This Recipe


Multiple textures - soft cookie dough, perfectly chewy cinnamon brown sugar filling, soft and slightly crispy crumble topping, and sticky vanilla glaze.

No chill cookie - no part of this cookie needs to be chilled, making assembly much more quick and easy.

Coffee cake in cookie form - these coffee cake cookies have every component of a coffee cake, but are made into a cookie! They're more dense (and delicious) and should definitely be enjoyed with breakfast.


Ingredients
Ingredients for coffee cake cookies.
  • Corn starch. Used in the filling (instead of flour), this keeps the filling ultra chewy.
  • Sugars. Brown sugar is used in the cookie dough, filling, and streusel. Granulated sugar is used in the cookie dough. And powdered sugar is used in the vanilla glaze.
  • Eggs. Only egg yolks are used in the recipe to create an ultra-chewy cookie. Looking for ways to use up the leftover egg whites? Try your hand at these S'mores Macarons!
  • Rolled oats. Used for extra texture in the streusel topping.
  • Cinnamon. Quite a lot of cinnamon is used in this recipe, so be sure you have enough!
  • Milk. Any type of milk can be used to create the glaze. If you don't have milk, water can be used.


See recipe card for full ingredients list and quantities.


Substitutions and Variations


While there aren't many ways to change up this recipe, you can:


  • Add 2 tablespoons of finely chopped nuts to the streusel topping.
  • Omit the icing, if desired.


How to Make This Recipe
Cinnamon sugar filling mixed in a bowl.

One: Mix together the brown sugar, cinnamon, melted butter, cornstarch, and salt in a bowl until a paste forms.

Cinnamon sugar filling in a tablespoon measure.

Two: Measure out heaping ½ tablespoon dollops of the filling until you have 12 even pieces.

Cinnamon sugar rolled into balls.

Three: Roll the filling into balls and set aside.

Streusel mixed in a bowl.

Four: Mix together the melted butter, brown sugar, oats, cinnamon, and salt with a fork until small crumbles form. Set aside.

Creamed butter and sugar in a bowl.

Five: Cream together the butter and sugars until light and fluffy, then scrape down the sides.

Eggs whipped into butter and sugar in a bowl.

Six: Add the egg yolks and vanilla and beat the mixture again. Scrape down the sides.

Finished cookie dough in a bowl.

Seven: Add the dry ingredients and mix on low speed until combined and no flour remains.

Cookie dough flush in a cookie scoop.

Eight: Use a 3-tablespoon cookie scoop to scoop out 12 even balls of dough.


Coffee Cake Cookie Assembly
Cookie dough flattened into a disc.

Nine: Flatten a piece of cookie dough in between your palms.

Cookie dough wrapped around cinnamon sugar filling.

Ten: Add a ball of cinnamon sugar to the center, then wrap the dough around the filling and press to seal.


Hot tip! Squeeze both the filling and cookie dough a few times to re-soften it before assembling.

Hands roll a cookie dough ball.

Eleven: Roll the ball between your hands to smooth it out completely.

Flattened cookie dough ball.

Twelve: Gently flatten the dough with the palm of your hand and make a very slight indent in the center.

Hands push crumb topping onto the top of the cookie.

Thirteen: Add a heaping tablespoon of streusel into the middle, pressing it in gently.

Prepared dough rounds on a cookie sheet.

Fourteen: Repeat with all balls of dough, adding 6 cookies to each baking sheet. Bake until set.

Icing mixed with a mini spatula in a bowl.

Fifteen: Mix together the powdered sugar, vanilla and milk until a thick glaze forms.

A piping bag adds icing onto cookies.

Sixteen: Allow the cookies to cool completely on the pan, then drizzle or pipe the icing over each cookie.


Expert Tips


  • Use a digital scale to measure the flour. Adding too much flour to this recipe will prevent the cookies from spreading appropriately. If you don't have a scale, follow the fluff, spoon, and level method.
  • Re-squeeze both the filling and dough before assembling the cookies.
  • Don't overbake the cookies. They will finish cooking and set up on the hot pan.


Recipe FAQs


What is coffee cake crumble made of?

A combination of sugar, flour, and butter. Oats, spices, or nuts can also be added for additional flavor or texture.

Why is my cookie dough crumbly?

This is likely because too much flour was added to the dough. It's very important to use a digital scale in cookie recipes or use the fluffy, spoon and level method.

Can I make these gluten-free?

While this method has not been tested, Bob's Gluten Free 1-1 Baking Flour is a great swap with mostly accurate results. Let me know if you try it!


Storage


Store in a sealed container for up to 3 days. Add a piece of parchment paper or wax paper in between the cookies if they need to be stacked while storing.

The coffee cake cookies can also be frozen in an airtight container for up to two months. Thaw completely at room temperature before enjoying.

Coffee cake cookies. One is cut in half to show the center.
More Cookie Recipes You'll Love

Fluffernutter Cookies

Cookie Butter Cookies

Peanut Butter Marshmallow and Chocolate Cookies

Dark Chocolate Almond Cookies


Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!


📖Recipe
Cinnamon Coffee Cake Cookies
Recipe details
  • 12  servings
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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Ingredients
Cinnamon Filling
  • ▢ 1/4 cup unsalted butter melted
  • ▢ 5 tablespoons light brown sugar
  • ▢ 2 teaspoons ground cinnamon
  • ▢ 1/2 cup cornstarch
  • ▢ 1/4 teaspoon kosher salt
Streusel Topping
  • ▢ 1/2 cup light brown sugar
  • ▢ 1/3 cup all-purpose flour
  • ▢ 1/2 cup rolled oats
  • ▢ 1/2 tablespoon ground cinnamon
  • ▢ 1/4 teaspoon kosher salt
  • ▢ 1/4 cup unsalted butter melted
Cookie Dough
  • ▢ 1/2 cup unsalted butter room temperature
  • ▢ 1/2 cup light brown sugar
  • ▢ 1/4 cup granulated sugar
  • ▢ 3 large egg yolks room temperature
  • ▢ 2 teaspoons vanilla paste or extract
  • ▢ 2 cups all-purpose flour
  • ▢ 1/2 teaspoon baking powder
  • ▢ 1/2 teaspoon baking soda
  • ▢ 1/2 teaspoon kosher salt
Glaze
  • ▢ 3/4 cup powdered sugar
  • ▢ 3-4 teaspoons water or milk
Instructions
Cinnamon Filling
In a bowl, mash together the melted butter, brown sugar, cinnamon, cornstarch and salt until completely combined. Measure out the mixture into ½ tablespoon pieces, roll into a ball, then add to a parchment-lined plate, and set aside.¼ cup unsalted butter, 5 tablespoons light brown sugar, 2 teaspoons ground cinnamon, ½ cup cornstarch, ¼ teaspoon kosher salt
Streusel Topping
In another bowl, mix together the brown sugar, flour, rolled oats, cinnamon, salt, and melted butter with a fork until completely combined and crumbles form. Set aside.½ cup light brown sugar, ⅓ cup all-purpose flour, ½ cup rolled oats, ½ tablespoon ground cinnamon, ¼ teaspoon kosher salt, ¼ cup unsalted butter
Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer). Cream together the butter and sugars on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides.½ cup unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar
Add the egg yolks and vanilla and beat on medium speed for another two minutes. Scrape down the sides again.3 large egg yolks, 2 teaspoons vanilla paste or extract
Whisk together the flour, baking powder, baking soda, and salt and add to the creamed ingredients. Mix on low until just combined. Use a rubber spatula to scrape down the sides and mix in any leftover dry ingredients by hand.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Assembly
Preheat the oven to 350℉ and line two large cookie sheets with parchment paper.
Using a 3 tablespoon cookie scoop, scoop the cookies and place six onto each cookie sheet. Flatten out each piece of cookie dough with your hands, then add a dollop of the cinnamon sugar filling. Tip: squish the cinnamon ball in between your fingers a few times to re-soften, then add to the cookie dough.
Fold the dough around the filling and roll in between your hands to smooth. Repeat with all cookies.
Press each cookie down gently with the palm of your hand until 1cm thick.
Fluff the streusel topping with a fork, then press a heaping scoop of streusel onto the top of the cookie dough. Repeat with all cookies. Almost all streusel should be used.
Bake one pan at a time for 8-10 minutes until the edges are set.
Scoot the cookies immediately after they come out of the oven to sure up the sides, then cool completely on the pan.
Whisk together the glaze, then drizzle over the fully cooled cookies.¾ cup powdered sugar, 3-4 teaspoons water or milk
Tips
  • Step-by-step photos are provided in the body of the post-write-up.
  • Store in a sealed container for up to 3 days. Add a piece of parchment paper or wax paper in between the cookies if they need to be stacked while storing.
  • Using a digital scale is highly recommended for accurate results in this recipe. Adding too much flour will alter the outcome and make the cookie dough dry and crumbly. If not using a scale, use the fluff, spoon, and level method.
  • To find the metric measurements, hit the "metric" toggle next to the "Ingredients" heading.
The Cozy Plum | Callan
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