Description

Coffee Cake Cookies are soft, buttery treats that combine the tender crumb of classic coffee cake with the convenient charm of a cookie. Lightly spiced with warm cinnamon sugar swirls, these cakey-chewy cookies are perfect for breakfast, snacks, or dessert. Easy to make with simple pantry staples, these comforting cookies pair beautifully with coffee or tea and are ideal for portion control without the need to slice a whole cake.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
¼ teaspoon salt

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened (or coconut oil/vegan butter for dairy-free)
¾ cup granulated sugar
½ cup packed brown sugar
1 large egg (or flax egg for vegan: 1 tablespoon ground flaxseed + 3 tablespoons water)
1 teaspoon vanilla extract

Cinnamon Sugar Topping

⅓ cup granulated sugar
1 tablespoon ground cinnamon

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Instructions

Prepare the Dough: Cream together the softened unsalted butter with the granulated and brown sugars until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
Create the Cinnamon Sugar Swirl: Mix granulated sugar with ground cinnamon in a small bowl. Gently fold this mixture into the cookie dough or sprinkle it between layers when forming the cookies to create a cinnamon swirl in every bite.
Shape and Chill: Scoop portions of dough onto a baking sheet lined with parchment paper. For a more defined cinnamon swirl, roll half the dough in cinnamon sugar before layering or folding together gently. Chill the dough in the refrigerator for at least 30 minutes to enhance flavor and prevent spreading while baking.
Bake to Perfection: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes or until edges turn lightly golden but centers remain soft. Remove promptly to maintain the soft, cakey texture typical of coffee cake.

Notes

Use room temperature, softened butter—not melted—to achieve the best texture.
Do not overmix the dough; combine until dry ingredients are just absorbed to keep cookies tender.
Chill the dough for at least 30 minutes to prevent excessive spreading and to deepen flavors.
Use fresh cinnamon for a brighter, more aromatic flavor.
Remove cookies from the oven as soon as edges turn golden to avoid dryness.
For a vegan version, substitute egg with a flax egg and use vegan butter or coconut oil.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg