Coffee Cake Cookies Recipe

Introduction

Coffee Cake Cookies offer the perfect combination of soft, tender dough and a crunchy cinnamon crumb topping. With a moist texture from sour cream and a delightful cinnamon swirl center, these cookies are perfect for cozy mornings or festive gatherings.

Ingredients

• Crumb Topping:
• 4 tablespoons unsalted butter, melted
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Sour Cream Cookie Dough:
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1/2 cup sour cream
• 3/4 cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• Icing:
• 1/2 cup powdered sugar
• 1 to 2 tablespoons heavy cream

Instructions

1. Step 1: Prepare the crumb topping by mixing the melted butter, brown sugar, flour, and cinnamon together in a bowl until well combined.
2. Step 2: In a separate large bowl, beat the softened butter and oil until smooth. Add the sour cream and granulated sugar, mixing until creamy.
3. Step 3: Whisk together the flour, baking powder, salt, and cinnamon in another bowl, then gradually add to the wet ingredients. Mix until just combined.
4. Step 4: Use a large scoop to portion the dough onto a baking sheet lined with parchment. Press a well into the center of each cookie.
5. Step 5: Fill each well generously with the prepared crumb topping, allowing it to slightly overflow.
6. Step 6: Bake the cookies at 350°F (175°C) for 11 to 13 minutes. Remove when they are set but not golden brown to keep them soft.
7. Step 7: While the cookies cool slightly, mix the powdered sugar with heavy cream to form a drizzleable icing. Drizzle over the cooled cookies before serving.

Tips & Variations

• Do not overbake to maintain a soft, tender cookie texture.
• Use a large cookie scoop for uniform size and to hold the crumb topping securely.
• Allow cookies to cool slightly before adding icing to prevent it from melting too much.
• Substitute regular flour with gluten-free all-purpose flour containing xanthan gum to make these cookies gluten-free.
• Try swapping the icing drizzle for a dusting of powdered sugar or a chocolate drizzle for a different twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm briefly in the microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes! Simply use a gluten-free all-purpose flour blend with xanthan gum for both the cookie dough and crumb topping to achieve similar texture and flavor.

Will the crumb topping stay in place during baking?

Yes. Because the cookies don’t spread much in the oven, the crumb topping stays right in the center of each cookie, creating a delicious crunchy center.

Coffee Cake Cookies Recipe

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★★★★★

4.8 from 480 reviews

Coffee Cake Cookies are soft, thick, and tender thanks to sour cream in the dough, with a cinnamon crumb topping that adds the perfect sweetness and crunch. These cookies hold their shape well and the crumb topping stays in the center, making them perfect for pairing with coffee or serving at brunch or holiday gatherings. They are easy to make with no chilling required and customizable with different icing or toppings.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 16–18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crumb Topping

• 4 tablespoons unsalted butter, melted
• 1/3 cup brown sugar
• 1/4 cup all-purpose flour (or gluten-free flour blend)
• 1 teaspoon ground cinnamon

Sour Cream Cookie Dough

• 1/4 cup unsalted butter, softened
• 2 tablespoons vegetable oil
• 1/2 cup sour cream
• 2/3 cup granulated sugar
• 1 1/2 cups all-purpose flour (or gluten-free flour blend)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Icing

• 1/2 cup powdered sugar
• 1–2 tablespoons heavy cream

Instructions

1. Prepare the Crumb Topping: In a bowl, mix together the melted butter, brown sugar, all-purpose flour, and cinnamon until the mixture is crumbly and combined.
2. Mix the Dough: In a stand mixer or large bowl, beat the softened butter and vegetable oil together until creamy. Add sour cream and granulated sugar, mixing well. Then combine the flour, baking powder, salt, and cinnamon in a separate bowl and gradually add to the wet ingredients, mixing until a soft dough forms.
3. Shape the Cookies: Using a large cookie scoop, scoop out dough balls onto a parchment-lined baking sheet. Press a well or indentation in the center of each dough ball to create space for the topping.
4. Fill with Crumb Topping: Fill each indentation generously with the crumb topping mixture, slightly overflowing the well.
5. Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 11 to 13 minutes. The cookies should not turn golden brown; remove them when they are just set and slightly underbaked to maintain softness.
6. Top with Icing: While the cookies cool slightly on a wire rack, whisk together powdered sugar and heavy cream to make a drizzleable icing. Once cooled, drizzle the icing over the cookies for added sweetness and decoration.

Notes

• Do not overbake; cookies should be slightly underdone for a soft texture.
• Use a large cookie scoop for uniform size and to hold the crumb topping well.
• Allow cookies to cool before icing to prevent melting.
• Gluten-free option: use gluten-free all-purpose flour blend with xanthan gum in both dough and crumb topping.
• Customize toppings by substituting powdered sugar icing with chocolate drizzle for variation.

Keywords: coffee cake cookies, soft cookies, cinnamon crumb topping, sour cream cookies, easy cookies, no chill cookies, brunch cookies, holiday cookies