Coffee Cake Cookies with Cinnamon Crumb Topping
These Coffee Cake Cookies take everything you love about a slice of coffee cake and turn it into a soft, bakery-style cookie. Each cinnamon cookie is topped with a buttery brown sugar crumb and finished with a simple cinnamon glaze.
The extra egg yolk and cornstarch help keep the centers soft, while the cinnamon crumb topping adds the classic texture that makes coffee cake so good. The glaze brings everything together without making the cookies overly sweet.
They are easy enough for an everyday treat but special enough for brunch, holiday cookie trays, or sharing with friends over coffee.
Why You’ll Love These Coffee Cake Cookies
This recipe combines three simple layers in one cookie: a soft cinnamon base, a generous coffee cake crumb topping, and a quick glaze.
- Soft cinnamon cookie – brown sugar, an extra egg yolk, and cornstarch give the cookies a tender center.
- Buttery crumb topping – flour, brown sugar, cinnamon, and butter create the classic coffee cake texture.
- Simple cinnamon glaze – powdered sugar and milk make an easy finishing drizzle.
Key Ingredients
- Brown sugar adds moisture and a warm caramel flavor to both the cookies and the crumb topping.
- Egg yolk makes the cookies richer and helps create a soft, chewy center.
- Cornstarch keeps the cookie texture tender and bakery-soft.
- Cinnamon is used in the dough, crumb topping, and glaze so the coffee cake flavor comes through in every bite.
Make the Cinnamon Crumb Topping
Stir together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until the mixture forms moist crumbs. Set the topping aside while you make the cookie dough.
Make the Cookie Dough
Beat the softened butter and brown sugar until light and well combined. Mix in the egg, egg yolk, and vanilla. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
Shape and Bake the Cookies
Scoop the dough into about 3-tablespoon portions and place them several inches apart on parchment-lined baking sheets. Gently flatten each portion, make a shallow well in the center, and add the cinnamon crumb topping. Bake at 375°F for 9–10 minutes, until the edges are set and the centers still look slightly soft.
Add the Cinnamon Glaze
Whisk the powdered sugar and cinnamon with 1 tablespoon of milk. Add more milk a little at a time until the glaze is smooth enough to drizzle. Let the cookies cool completely before glazing so the drizzle sets on top instead of soaking in.
Tips for the Best Coffee Cake Cookies
- Measure the flour carefully. Spoon it into the measuring cup and level it off so the cookies stay soft.
- Use room-temperature eggs. They blend into the butter mixture more evenly.
- Do not overmix the dough. Stop as soon as the dry ingredients are incorporated.
- Press the crumbs in lightly. This helps the topping stay in place as the cookies spread.
- Do not overbake. Nine to ten minutes is enough for soft centers; the cookies will continue to set on the baking sheet.
- Glaze only after cooling. Warm cookies will absorb the glaze instead of holding a neat drizzle.
How to Store Coffee Cake Cookies
Store the glazed cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to protect the crumb topping. For longer storage, freeze the cookies without the glaze for up to 2 months, thaw them at room temperature, and glaze before serving.
Coffee Cake Cookies with Cinnamon Crumb Topping
Course: DessertCuisine: AmericanDifficulty: Easy12
cookies25
minutes10
minutesSoft cinnamon coffee cake cookies topped with buttery brown sugar crumbs and finished with a simple cinnamon glaze.
Ingredients
- Cookie Dough
½ cup unsalted butter, softened
¾ cup packed brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1¾ cups all-purpose flour
- Cinnamon Crumb Topping
½ cup all-purpose flour
½ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
4 tablespoons unsalted butter, melted
- Cinnamon Glaze
1 cup powdered sugar
½ teaspoon ground cinnamon
1–2 tablespoons milk
Directions
- Cinnamon Crumb Topping
- In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and mix with a fork until moist crumbs form. Set aside.
- Cookie Dough
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- Beat the softened butter and brown sugar together until light and well combined, about 2–3 minutes.
- Mix in the egg, egg yolk, and vanilla until smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Scoop the dough into about 3-tablespoon portions and place them several inches apart on the prepared baking sheets.
- Gently flatten each portion and make a shallow well in the center. Add the crumb topping and press it lightly into the dough.
- Bake for 9–10 minutes, until the edges are set but the centers still look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Cinnamon Glaze
- Whisk together the powdered sugar, cinnamon, and 1 tablespoon milk. Add more milk a little at a time until the glaze is smooth and drizzleable.
- Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
- Do not overbake; the centers should still look slightly soft when the cookies come out of the oven.
If the dough feels too soft to scoop, chill it for 15 minutes.
Cool the cookies completely before adding the glaze.
If you want another soft bakery-style cookie, try my Soft and Chewy Chocolate Chip Cookies.
