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    The Cozy Plum » Recipes » Cookies

    Cinnamon Coffee Cake Cookies

    Published: Mar 23, 2023 by Callan Wenner · This post may contain affiliate links · 6 Comments

    208 shares
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    Jump to Recipe
    Coffee cake cookies cut in half next to a cup of coffee.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • How to Make This Recipe
    • Coffee Cake Cookie Assembly
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Cookie Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    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

    Coffee cake cookies. One is cut in half to show the center.

    Cinnamon Coffee Cake Cookies

    Callan Wenner
    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.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 10 minutes mins
    Rest Time 15 minutes mins
    Total Time 55 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 12
    Calories 415 kcal

    Equipment

    • Digital scale highly recommended
    • Mixing bowls
    • Stand mixer with paddle attachment, or handheld mixer
    • Rubber spatula
    • 2 large baking sheets
    • Parchment paper

    Ingredients
     
     

    Cinnamon Filling

    • ¼ cup unsalted butter melted
    • 5 tablespoons light brown sugar
    • 2 teaspoons ground cinnamon
    • ½ cup cornstarch
    • ¼ teaspoon kosher salt

    Streusel Topping

    • 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 melted

    Cookie Dough

    • ½ cup unsalted butter room temperature
    • ½ cup light brown sugar
    • ¼ cup granulated sugar
    • 3 large egg yolks room temperature
    • 2 teaspoons vanilla paste or extract
    • 2 cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt

    Glaze

    • ¾ 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

    Notes

    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.

    Nutrition

    Calories: 415kcalCarbohydrates: 62gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 90mgSodium: 269mgPotassium: 84mgFiber: 1gSugar: 35gVitamin A: 546IUVitamin C: 0.02mgCalcium: 52mgIron: 2mg
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      Comments

      1. Rachel Goldstein

        April 04, 2023 at 6:41 pm

        Can you use melted butter instead for the base of the cookie?

        Reply
        • Callan Wenner

          April 05, 2023 at 10:52 pm

          Hi Rachel, you should not use melted butter. It's important to use room temperature butter to help aerate the dough with the incorporation of the sugar to create a soft cookie.

          Reply
      2. Ana

        March 31, 2023 at 6:02 pm

        5 stars
        These are really tasty cookies! Make sure to toggle the recipe to Metric if you want to weigh your ingredients to have a more successful bake. I subbed browned butter in the filling and it was quite delicious! Thank you for the recipe, Callan!

        Reply
        • Callan Wenner

          March 31, 2023 at 6:06 pm

          Thanks so much for the feedback Ana! YES on the metric toggle, I'll add a tid bit to the notes section, since these cookies specifically really benefit from accurate measurement!

          Reply
      3. Elizabeth Richwine

        March 29, 2023 at 8:28 pm

        5 stars
        These are delightful! Unique flavor combos and textures, and as eye-catching as they are delicious. Although the assembly might look rather involved, they come together in a snap, and the results are worthwhile. My husband (who typically doesn't acknowledge anything that doesn't have chocolate) is working on a plan to get them into his breakfast tomorrow. My drizzle didn't end up looking as pretty as I had imagined, but that was definitely user-error on my part. Try this recipe!

        Reply
        • Callan Wenner

          March 29, 2023 at 8:47 pm

          I mean, this is the PERFECT breakfast cookie, so I'm all for it! Thanks so much for the feedback - I used a piping bag to add the icing but that was mostly just to make the pictures look extra pretty 😉

          Reply

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      About Callan

      I'm Callan, and welcome to The Cozy Plum! A photographer and recipe developer of all things sweet, savory, and delicious, I help cooks and bakers of any level gain the confidence to create restaurant-quality recipes in their own kitchen!

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