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Ultimate Soft Coffee Cake Cookies with Cinnamon Streusel and Vanilla Glaze

A stack of freshly baked coffee cake cookies topped with cinnamon streusel and a white vanilla glaze drizzle.
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Bake these soft, buttery cookies that capture the comforting flavor of classic coffee cake, complete with a rich cinnamon streusel topping and a simple vanilla glaze. These handheld treats are perfect for brunch or your morning coffee break.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • For the Cinnamon Streusel:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
  • For the Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. Make the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and 1 teaspoon cinnamon. Cut in the 4 tablespoons cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Make the cookie dough: In a medium bowl, whisk together the 1 cup flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg and 1 teaspoon vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
  7. Press the top of each dough mound lightly with your fingers. Sprinkle a generous amount of the cinnamon streusel topping over each cookie.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden and the streusel is set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make the vanilla glaze: Whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Add more milk, a half teaspoon at a time, if the glaze is too thick.
  10. Once the cookies are completely cool, drizzle the vanilla glaze over the tops of the cookies. Let the glaze set before serving.

Notes

  • For a bakery-style cookie, chill the dough for 30 minutes before scooping; this helps the cookies hold their shape better during baking.
  • If you want a stronger coffee flavor, add 1/2 teaspoon of instant espresso powder to the cookie dough base.
  • These cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://delishsymphony.com/coffee-cake-cookies/