Irresistible Coffee Cake Cookies with Crunchy Crumb Topping

Delicious Coffee Cake Cookies with Crunchy Crumb Topping that blend classic coffee cake flavors in a gluten-free friendly treat.

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Prep Time 15

Cook Time 12

Cooling Time 10

Total Time 37

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

½ cup Unsalted Butter Adds richness; use slightly cold for better texture.
½ cup Brown Sugar Provides moisture; both light and dark brown sugar work well.
¼ cup Granulated Sugar Enhances sweetness and helps cookies spread nicely.
1 Large Egg Acts as a binder; make sure it's room temperature for optimal mixing.
1 Egg Yolk Enriches the cookie’s texture for added softness.
2 teaspoons Vanilla Extract Infuses a delightful depth of flavor into the cookies.
½ teaspoon Baking Powder Ensures your cookies rise; check freshness for the best results.
½ teaspoon Baking Soda Works hand-in-hand with baking powder for perfect leavening.
½ teaspoon Salt Balances sweetness for a more rounded flavor profile.
1 teaspoon Cinnamon Adds warm spice reminiscent of classic coffee cake.
1 tablespoon Cornstarch Helps achieve that soft and chewy texture we adore.
1¾ cups All-Purpose Flour Provides structure; swap with a 1:1 gluten-free flour blend for a gluten-free option.

For the Crumb Topping

½ cup Flour Forms the base of the crunchy topping.
⅓ cup Brown Sugar Adds sweetness and moisture to this crumb topping.
1½ teaspoons Cinnamon Enhances the flavor profile wonderfully.
pinch Salt Adds a layer of depth to your crumb topping.
4 tablespoons Softened Butter Binds the topping ingredients together perfectly.

For the Glaze

1 cup Powdered Sugar Sweetens and beautifully coats the cookies.
good sprinkle Cinnamon Provides an extra touch of flavor to the glaze.
1-2 tablespoons Milk Adjusts glaze consistency for easy drizzling.

Equipment

Mixing bowl
electric mixer
Cookie Scoop
Baking Sheets
Parchment Paper
Wire rack

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
Beat together the cold unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Add the large egg, egg yolk, and vanilla extract, mixing until fully combined.
Gradually mix in the baking powder, baking soda, salt, cinnamon, cornstarch, and flour until just combined.
Portion out about 3 tablespoons of dough for each cookie, rolling them into balls and creating a divot.
Mix the crumb topping ingredients together and fill the divots in the cookie balls.
Bake for 9-12 minutes until golden brown around the edges.
Cool on wire rack and then prepare the glaze. Drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 2IUCalcium: 1mgIron: 4mg

Notes

These cookies are gluten-free friendly! Store in an airtight container for up to 3 days at room temperature.

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