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Ultimate Soft Coffee Cake Cookies with Buttery Cinnamon Streusel and Vanilla Glaze

A stack of soft coffee cake cookies topped with cinnamon streusel and drizzled with vanilla icing.
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I am so glad you are here. These cookies capture the comforting flavor of classic coffee cake in a handheld cookie form. You get a soft, chewy cookie base, a warm cinnamon swirl, and a buttery streusel topping. We finish these bakery-style cookies with a simple vanilla glaze.

Ingredients

Scale
  • 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
  • 1/4 cup milk
  • For the Cinnamon Swirl: 1/2 cup packed brown sugar, 1 tablespoon ground cinnamon
  • For the Streusel Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 1/4 cup (1/2 stick) cold unsalted butter, cubed
  • For the Vanilla Glaze (Optional): 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Make the cookie dough: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then mix 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. Mix in the milk until a soft dough forms.
  4. Prepare the cinnamon swirl mixture: In a small bowl, mix the brown sugar and cinnamon until uniform.
  5. Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, and granulated sugar for the topping. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  6. Assemble the cookies: Scoop about 2 tablespoons of cookie dough per cookie. Roll the dough into a ball. Flatten the ball slightly. Sprinkle the cinnamon sugar mixture over the top surface of the dough. Gently press the cinnamon sugar into the dough.
  7. Top the cookies: Generously sprinkle the streusel topping over the cinnamon-sugar side of each cookie dough ball. Press the topping lightly so it adheres.
  8. Bake the cookies for 10 to 12 minutes, or until the edges are set and lightly golden. You want the centers to remain soft.
  9. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Make the optional glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.

Notes

  • For bakery-style cookies, chill the dough for 30 minutes before scooping if your kitchen is warm.
  • You can skip the glaze if you prefer a less sweet, more traditional crumb topping finish.
  • These handheld coffee cake treats are excellent for weekend baking projects.

Nutrition

Find it online: https://www.purecookingjoy.com/coffee-cake-cookies/

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