Coffee Cake Cookies
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My childhood memories of my mom’s homemade coffee cake coming out of the oven as I headed downstairs for breakfast inspired me to create these Coffee Cake Cookies back in 2022. They have been one of the most popular recipes on Kroll’s Korner since then!
Just like a great piece of coffee cake, each bite of these Coffee Cake Cookies is topped with a buttery-sweet cinnamon crumble that is crunchy on top and soft on the bottom. And you can’t forget the icing! Oh my gosh the icing is SO GOOD. I feel like they are naked without it! The creamy, buttery, vanilla icing tucks itself around each morsel of the streusel crumble in all of the best ways.
Just writing about them makes me want to eat another one! I mean…look at that crumble!
These cookies are a great grab-and-go quick breakfast treat, mid-day snack, or the perfect pairing with a cup of coffee. I know you’ll love them!
Table Talk with Tawnie
These cookies are a Kroll’s Korner classic! Originally published in 2022 and with over 400 reviews later, this recipe has become one of the most popular cookies on the internet. Often called the “Gilmore Girl Cookies” – I’ve made them with a cinnamon sugar cookie dough base, then each cookie is filled with an easy to make cinnamon brown sugar streusel… and in true coffee cake fashion finished with a powdered sugar glaze. HEAVEN IN A COOKIE! After lots of feedback in the comment section, this recipe deserved a facelift. But, if you’re a tried and true fan of the original recipe, I’ve of course kept it for you! See the recipe card for the 2022 recipe, and also the new and improved 2026 recipe. I also created a printable version of the 2022 recipe that you can download here! xo
Once you’ve tried these Coffee Cake Cookies, check out my Apple Pie Cookies, Tiramisu Cookies, and S’mores Cookies for more irresistible cookies!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Butter: You will use butter in both the cookie dough and streusel. Room temperature butter is key for properly creaming with the sugars, to create the cookies’ light, fluffy base and helps the cookies bake up soft and thick. For the streusel, melted butter is what gives you those perfect crumbly clusters instead of a dry, sandy topping.
- Egg + Egg Yolk: The protein in eggs adds to a chewy texture, so adding an extra yolk, gives the cookie the extra chewiness that makes these cookies perfect.
- Brown Sugar (Light & Dark): Dark brown sugar in the cookie dough adds moisture and a deeper, almost caramel-like flavor. Using light brown sugar in the streusel gives that classic coffee cake topping taste and helps create those perfect crumbles.
- Cornstarch: This is my little secret for super soft cookies! Cornstarch keeps the cookies tender and helps prevent them from spreading too much while baking.
- Cinnamon: The star flavor in these cookies! It’s used in both the dough and the streusel so every bite has that warm, cozy coffee cake flavor. You can opt for a high-quality cinnamon for the best results.
- All Purpose Flour: Be sure to measure your flour correctly (spoon and level or use a kitchen scale). Too much flour can make the cookies dry, while the right amount keeps them soft and perfectly structured.
- Powdered Sugar: Creates that smooth, sweet drizzle that really makes these cookies feel like coffee cake. You can easily adjust the consistency with a splash more milk or sugar as needed.
- Other Ingredients Needed: granulated sugar, whole milk, vanilla extract, baking powder, salt, baking soda
Recipe update info!
This recipe was updated in April 2026 with some ingredient and step changes. If you prefer the older version of this recipe (originally published in April 2022), don’t worry – I saved it for you!
You can find it listed in the recipe card notes section. Or I’ve put together a printable version that you can view and download here! 🥰 Happy Baking!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the streusel
In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter and vanilla until crumbly and incorporated. Set aside.
Using a stand mixer, cream the butter and sugars until light and fluffy (2-3 minutes). Add the wet ingredients and mix until smooth. In a separate bowl, whisk together the dry ingredients. Then gradually add the dry ingredients to the wet ingredients in the stand mixer and mix just until combined.
Scoop. Fill. Chill.
Scoop dough into 2 Tbsp-sized portions (you’ll get about 18-20 cookies). Roll into balls and place on a parchment-lined plate or small baking sheet. Using the back of a tablespoon (lightly dipped in flour), press an indent into the center of each cookie. Fill each indent with streusel, ~2-3 tsp.
Then, chill the filled cookies for 30-60 minutes. Make sure you have room in the fridge for your tray or use a parchment-lined plate.
Bake.
Place cookies on a parchment-lined baking sheet, spacing a few inches apart (I bake 6-8 at a time). Bake at 350°F for ~10 minutes, or until edges are set and centers look just slightly underbaked. (Do not over bake them, they’ll set more as they cool). Immediately upon removing from the oven, use a round glass or biscuit cutter to gently “scoot” the cookies into perfect circles. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
Glaze & Enjoy!
Whisk together the glaze ingredients until smooth, adding a little more powdered sugar or milk to get the perfect consistency. Drizzle over cooled cookies. Enjoy!
Expert Tips
- Butter temp: Make sure you’re using room temperature butter when making the cookie dough and melted butter when making the streusel. The temperature is really important to the consistency of the dough an streusel. (It’s also worth noting this is one of the big differences from the 2022 version of this recipe, if you’re used to that older version.)
- Chill the streusel: Mix the streusel topping and then place it in the refrigerator until ready to use. This will keep the streusel topping the consistency we want. The streusel can also be made up to three days in advance and stored in an airtight container in the refrigerator.
- Double the streusel: If desired, you can double the streusel to have extra streusel topping to garnish the cookies with after they bake.
- Properly measure flour: As with any baking recipe, make sure to spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need, which can result in dry cookies.
- Don’t over-mix the dough: Mix until the ingredients are just combined. Over-mixing can develop too much gluten, making the cookies tough. You want to mix the ingredients just until no more dry pockets are left.
- Don’t over-bake: These cookies look very soft and slightly underbaked when you take them out of the oven. The centers will continue to set as the cookies cool.
- Cookie-scoot: Immediately after removing from the oven, use a round glass or biscuit cutter slightly larger than the cookies to gently “scoot” them into perfect circles.
- Glaze: Ice the cookies only after they are completely cool.
- Added texture: For added texture to the streusel add shredded coconut, or finely chopped pecans or walnuts.
Storage / Freezing
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3–4 days. They stay soft and tender thanks to the brown sugar and egg yolk.
- Tip: Place a piece of parchment between layers to keep the glaze from sticking.
- Refrigerator: You can refrigerate them, but it’s not necessary. If you do, let them come to room temperature before serving so they soften back up.
- To Freeze Baked Cookies: Let cookies cool completely (glaze set). Freeze in a single layer, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm slightly for that fresh-baked feel.
- To Freeze Cookie Dough: Scoop and fill cookies with streusel, then place on a tray. Freeze until solid, then transfer to a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, bake straight from frozen at 350° and add 1–2 extra minutes to bake time.
FAQs
Cookies will stay fresh for up to 3 days, but make sure they are stored in an air tight container. If refrigerated, they will last up to a week, and up to 3 months in the freezer.
Can I make these gluten free?
Yes! Replace the flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Do I really need to chill the dough?
Yes, don’t skip this step! Chilling helps the cookies hold their shape, prevents excess spreading, and keeps that center indent nice and defined. Even 30 minutes makes a big difference.
This usually happens if the dough wasn’t chilled long enough or if the butter was too warm. Be sure to chill the dough and measure your flour properly (spoon + level or use a scale) to keep the cookies thick.
The edges should look set and lightly golden, while the centers will look slightly underbaked. They’ll continue to set as they cool, giving you that soft, tender texture.
How do I get the perfect glaze consistency?
Start with the base recipe, then adjust as needed. Add more powdered sugar to thicken or a splash of milk to thin it out. You’re looking for a drizzle-able consistency that flows easily but isn’t too runny.
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Buy Now → Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 ¼ cups granulated sugar
- 1/4 cup dark brown sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 Tbsp whole milk
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour (spooned and leveled)
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 3/4 tsp salt
- 1/2 tsp baking soda
For the Streusel
- 1/2 cup + 2 Tbsp all-purpose flour
- 1/4 cup light brown sugar (packed )
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/4 cup unsalted butter (melted and cooled slightly, you don’t want the butter super hot, still a little warm is okay)
- splash of vanilla
For the Glaze
- 1 cup powdered sugar (plus more as needed)
- 2 Tbsp milk (or heavy cream)
- Pinch salt
- 1/2 tsp vanilla (or clear vanilla)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the Streusel: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter and vanilla until crumbly and incorporated. Set aside.1/2 cup + 2 Tbsp all-purpose flour, 1/4 cup light brown sugar, 2 Tbsp granulated sugar, 1 tsp ground cinnamon, 1/8 tsp salt, 1/4 cup unsalted butter, splash of vanilla
- Make the Cookie Dough:(a) Using the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Scrape down the sides of the bowl as needed.(b) Add the egg, egg yolk, milk, and vanilla. Mix until smooth. Once again, scrape down the sides of the bowl if needed.(c) In a separate bowl, whisk together the flour, baking powder, cinnamon, cornstarch, salt, and baking soda.(d) Gradually add the dry ingredients to the wet ingredients, mixing just until combined.1 cup unsalted butter, 1 ¼ cups granulated sugar, 1/4 cup dark brown sugar, 1 large egg, 1 large egg yolk, 1 Tbsp whole milk, 2 tsp vanilla extract, 2 ¾ cups all-purpose flour, 1 ½ tsp baking powder, 1 tsp ground cinnamon, 1 tsp cornstarch, 3/4 tsp salt, 1/2 tsp baking soda
- Scoop & Fill: Scoop dough into 2 Tbsp-sized portions (you’ll get about 18-20 cookies). Roll into balls and place on a parchment-lined plate or small baking sheet. Using the back of a tablespoon (lightly dipped in flour), press an indent into the center of each cookie. Fill each indent with streusel, ~2-3 tsp.
- Chill: Chill the filled cookies for 30-60 minutes. (Make sure you have room in the fridge for your tray or use a parchment-lined plate.)
- Bake: Preheat oven to 350°F. Place cookies on a parchment-lined baking sheet, spacing a few inches apart (I bake 6-8 at a time) Bake for ~10 minutes, or until edges are set and centers look just slightly underbaked. (Do not over bake them, they’ll set more as they cool). Immediately upon removing from the oven, use a round glass or biscuit cutter to gently “scoot” the cookies into perfect circles. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Glaze: Whisk together powdered sugar, milk, salt, and vanilla until smooth. Adding a little more powdered sugar or milk to get the perfect consistency. Drizzle over cooled cookies. ENJOYY!!1 cup powdered sugar, 2 Tbsp milk, Pinch salt, 1/2 tsp vanilla
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
I made these for a work potluck, the theme was “Farmer’s Market” and I wrapped them in individual bags tied with some bakers twine & burlap string with cute little “coffee cake cookie” tag with a link to the recipe at the bottom. I was told they were “heaven in a bag” and “better than Crumbl”. My new favorite cookie!!! I’ll send you a picture on insta 🙂
How cute!!!!! amazing, can’t wait to see thank you sooo much! 🙂 You can also upload photos here in the comments too just so you know ❤️
I have made many recipes from your site, but I do have to say that your gram measurements are off. 120g equals 1 cup all purpose flour, so 23/4 cups should in fact equal 330g not 365g. I know a lot of Americans like cups but less accurate. I did make these as originally stated, they were a bit dry but will try with the correct gram measurements. One of my new fav recipes.
Hi Claire! Thanks for your comment. ~120-125 grams is fine. I’ve found being a few off doesn’t make a huge difference for this recipe. Glad you like these, thank you 🙂
I have not made your new revised recipe as we love your old recipe. We never found them to be dry and think that the cornstarch that was in it with the cake flour made them nice and light. We usually make a double batch with a triple batch of streusel because what’s better than streusel!. Definitely a favorite.
So happy to hear you love the original version of this recipe and that these are a fave of yours! Hopefully you saw that you can download a printable version of the old recipe for safekeeping 🥰
These were delicious. I thought they would be bigger I weighed mine to 43 grams they do spread if you are not chilling the dough so keep the cookies in the refrigerator while you are waiting for the ones in the oven to bake. The cookie taste incredible, like a snickerdoodle almost. The crumb topping is so good I added a little extra. Thank you for sharing this recipe
So glad you enjoyed these cookies, Coleen! Yours look delish!! 🥰
Have you updated this recipe? I made it a lot last year and I feel like an ingredient was cake flour, but I dont see it anymore. These were my favorite cookies to make but im nervous to make them if the recipe has been changed !
Hi Natalie! Yes – please see the recipe notes for the version you’re looking for!:)
I’m honestly pretty disappointed in this recipe given how many positive reviews it has. The cookies came out tasting quite bland and the overall flavor profile was really unimpressive. They weren’t particularly sweet and they also lacked depth. The cinnamon barely came through, and the cookie itself didn’t capture the warm, rich flavor you would expect from something inspired by coffee cake.
The edges of the cookie have a nice satisfying crispiness, but that’s really the only thing I loved.
Like many other commenters mentioned, my cookies also came out dry. I was careful to try to avoid that issue. I weighed my flour to make sure I used the exact amount. I used dark brown sugar to add a bit more moisture. I baked them for only 8 minutes and pulled them out right when the edges turned golden while the centers still looked slightly underdone. Despite all that, the final cookies still ended up dry.
The frosting helps somewhat, but the cookie on its own just is not very good.
I also did not love how the streusel came together. The recipe uses softened butter, which felt odd to me. Most streusel recipes call for either cold butter that you cut in or melted butter. With softened butter, the crumble developed a strange texture and did not form the kind of crumb you would normally expect.
Overall these were pretty underwhelming. Between the dryness, the bland flavor, and the odd streusel texture, I would not make this recipe again.
Hi Erin – thank you for this detailed comment, but I am so sorry these didn’t turn out well for you. I’m going to be taking time to revisit this recipe and work on making it better. I really appreciate the constructive feedback and I’m excited to make this recipe better for you & others making it. (For those reading this that love the current recipe as written, I will keep the old version in the recipe notes and/or you can comment for the old recipe and I can email it to you!)
Oh… my… goodness. These are SO good.
I’ll be making these A LOT. (Especially for gatherings or pot lucks). So delicious.
I had extra crumble and extra glaze – but we will use it somehow!
Thanks for the delicious recipe.
I’m so glad you enjoyed them 🙂 thank you!
Have you tried freezing these after baking?
I haven’t personally but I bet it would work well 🙂
I have frozen these fully done (including the icing) and they are just as delicious!! I have also frozen just the cookie base and added the crumb topping and icing later. Both ways worked great – just make sure you are putting them in airtight containers and putting wax paper in between layers and if freezing for more than 2 weeks I would suggest wrapping Saran Wrap around your container.
If I am being honest, I like them still cold when they aren’t fully frozen! I love both ways – it is really an awesome recipe :).
I made these cookies for a New Years Eve party and they got so many compliments! They are my new favorite cookies to make- easy and so delicious!
They look so so good!! Thank you Jessica 🙂 Happy new year!
I just made these cookies tonight. They came out just as shown in your photo and the recipe could not have been easier. I ended up making 16 cookies and next time will go for 20. I can’t wait to share these over the holidays. Thank you so much!
Thank you! so happy you enjoyed them 🙂
I love them. There so cute also.
Aw they look great thank you so much! 🙂