Coffee Cake Cookies

Coffee Cake Cookies | Cookies and Cups
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I declare Coffee Cake Cookies the new breakfast food.

Stop what you are doing this second and Make. These. Cookies.

 

OK, here’s the thing…coffee cake is not like a cool new dessert.

Actually is old fashionedy and moderately boring.

I don’t care. I love it.

 

Especially when the crumb to cake ratio is way off balance.

I never thought I would say this, but really the cake is not important…

it’s all about the crumb.

 

So in the name of crumb lovers I bring you guys the cookie that ends all coffee cake.

Dah-rammm-ahh.

 

Move over weakly crumbed coffee cake.

Move overrrr Cinnamon Brown Sugar Pop Tarts.

You’re getting faced.

Coffee Cake Cookies.  Boom.

Coffee Cake Cookies | Cookies and Cups

These are totally easy.  And I know you will all be happy because there is no chill time.

Hear me?  NO CHILL TIME FOR THE DOUGH!

Rejoice!

 

Start by making your crumb topping…
 photo IMG_2543_zps7fb920e0.jpg
It’s fairly basic…brown sugar, granulated sugar, cinnamon, butter, salt and flour.

Chill the crumb topping while you make your cookie dough.

The dough will go together quickly.
Also, please note that there is shortening in this cookie dough.

I know how some of you feel about the shortening, and yes you can sub in more butter. But ALSO know the shortening keeps these cookies from spreading, and you need a stable-based cookie to support all the crumb topping you put on.

So if you DO sub it for all butter, you might want to chill the dough to help keep the cookie thick.

Moving on…the dough. You’ll need cinnamon…
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And then you go ahead and scoop it out onto a baking sheet.
I always line my baking sheet with either parchment or a SilPat…I like the way the cookies bake up when using a lined cookies sheet, and I also appreciate the clean up!
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Please note I used a large scoop of cookie dough…3 Tbsp.
I bought this 3 tablespoon scoop a few weeks ago and I love if for nice big cookies.

Ain’t nobody got time for a small cookie.

I used a spoon to make a large indentation in the dough…

 photo PicMonkeyCollage_zps13f052b4.jpg Then I filled the cookie with the crumb topping.

Use AT LEAST 1 Tablespoon of crumb…
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Bake them up and let them cool.

And if you want go ahead and add a sprinkle of powdered sugar.
Just enough to make them feel pretty.
 photo IMG_2588_zps4209b9e2.jpg

And you’re done!

Coffee Cake Cookies | Cookies and Cups Let’s have a look at the softest, most crumb-yummy cookie ever in all the land…

Coffee Cake Cookies | Cookies and Cups Gorgeous.

Now make them.

 

3.6 from 5 reviews
Coffee Cake Cookies
 
Makes 20 large cookies
Ingredients
Crumb Topping
  • ½ cup butter, softened
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1⅔ cup flour
Cookies
  • 10 Tbsp butter
  • ⅓ cup shortening
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1½ tsp cinnamon
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1 tsp salt
  • 3⅓ cup flour
  • optional ~ ½ cup powdered sugar for dusting
Instructions
  1. Preheat oven to 350°
  2. Line cookie sheet with parchment paper or silicone liner. Set aside.
Crumb Topping
  1. Mix all the crumb ingredients together in a medium bowl and cut together with a pastry cutter or a fork until evenly mixed. Refrigerate while making cookie dough.
Cookies
  1. Mix together butter, shortening and both sugars for 1-2 minutes on medium speed, until combined and smooth.
  2. Add in cinnamon, eggs and vanilla and continue mixing until evenly combined.
  3. Turn mixer to low and mix in baking powder, salt and flour, mixing until dough comes together evenly.
  4. Scoop cookies out, using a cookie scoop or spoon (about 3 Tablespoons) and place on lined cookie sheet. If using a spoon, form the dough into rounded balls.
  5. Make an indentation in the center of the cookie dough.
  6. Scoop at least 1 Tablespoon of Crumb Topping into the center of the dough pressing lightly to stick. I added as much as I could get in there!
  7. Bake cookies for 9-10 minutes, or until edges start to get golden.
  8. Remove from oven and allow to cool for 3 minutes on cookie sheet, then transferring to a wire rack to finish cooling.
  9. Dust with powdered sugar if desired.

 

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109 Comments on "Coffee Cake Cookies"

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Guest
July 29, 2013 8:51 pm

These look delicious! Yum yum yum! Can’t wait to try these out!

Guest
Celia
November 27, 2013 3:32 pm

Question…you can substitute all the shortening for butter??

Guest
Emmy
September 5, 2014 6:27 pm

You can and should use butter. I did butter and shortening and they were hard and bland. I did all butter and they were very good. Not really any extra spreading.

Guest
July 29, 2013 9:06 pm

These cookies look du-lish! Definitely will be making them very very soon. If only I hadn’t just used all my flour! Oh and I love, love your raspberry ice mixer! I have one too!

Guest
July 29, 2013 9:21 pm

Coffee cake is the first thing i actually made a child and it was my first birthday cake too, i have dear memories connected to this old cake. I made a coffee cake cupcake a few post back, I maybe 21 but I still love this cake. This is a wonderful adaption, so yummy!

Guest
Anne S.
July 29, 2013 9:26 pm

I am going to make these tomorrow!! Can’t wait!

Guest
July 29, 2013 10:00 pm

Oh I am so with you about the importance of the CRUMB! :) Can’t wait to try these! They look incredible!

Guest
Maegan @ The BakerMama
July 29, 2013 10:15 pm

These look amazing and would be perfect to serve at a brunch instead of a whole coffee cake! I’m craving these now!

Guest
July 29, 2013 10:47 pm

Such a different cookie. YES!!!

I am loving everything about these and yes, I too love the crumb!! These are amazing as are all you desserts. I am always so amazed!

Guest
July 29, 2013 10:57 pm

You’re right. I so want to make these right now. Love the dent that gets filled with the delicious crumbly topping (the best part of coffee cake anyway).

Cheers!
Jenni

Guest
July 29, 2013 11:33 pm

Oh my goodness, yes please!

xo Jennifer

http://seekingstyleblog.wordpress.com

Guest
July 29, 2013 11:54 pm

I have to try these!

Guest
July 30, 2013 5:19 am

Yum!! They look delicious. And I’m with you on this one – it really is all about the crumb 😀

Guest

I am sooo on board with you here – the crumb topping is the best part of coffee cake! I can’t get over how amazing these cookies look!

Guest
July 30, 2013 7:30 am

Ohhh my gosh the crumb topping!

Guest
July 30, 2013 8:01 am

Please, Shelley. I’m on a diet! Argh – these look like my favorite out-of-hand cookie waiting to happen. I LOVELOVELOVE coffee cake!

Guest
July 30, 2013 8:20 am

You just made my day with these! LOVELY cookies!

Guest
July 30, 2013 10:38 am

An entire cookie recipe devoted to crumb topping? You’re my kind of people.

Guest
Laurie
July 30, 2013 10:59 am

Oh mercy … it’s all about the crumb topping. These look amazing!

Guest
July 30, 2013 11:31 am

Oh wow, I can’t wait to make these!! I’ve been making coffee cake muffins, but these are even easier to eat!

Guest
Nellie
July 30, 2013 11:38 am

I just died and went to Crumb Heaven! OMG, I am like a girl with poison ivy right now – I am itching to race home and make these!!!

Thank you so very much for one very delicious looking and most definitely will be, a favorite of mine! By the way, I love that you post pictures of the process. I need to “see” what it looks like before I attempt to make it myself. :)

Guest
July 30, 2013 2:04 pm

Holy sweet Jesus I NEED these cookies! Yes, brown sugar pop tarts used to be fab…but they just don’t cut it. And I totally scrape the crumble off coffee cake and eat just the crumble (I’m that annoying person you don’t want to “share” dessert with). So, yeah, these cookies? All mine.

Guest
July 30, 2013 2:50 pm

Oh Lordy!!! I love this idea!!!

Guest
Mary Lynn
July 30, 2013 3:15 pm

Cookies for breakfast!!! YAY

Guest
July 30, 2013 3:47 pm

Oh my gosh! I think I just fell in love. Came over from Pinterest…..cannot wait to try these! Thank you for sharing. Love your blog :)

Guest

Oh my goodness, I can’t get over how genius this idea is! My 8 year old and I are coffee cake freaks! He would die for these!

Guest
July 30, 2013 4:51 pm

I am SO in love with these!! Pefection.

Guest
July 30, 2013 5:38 pm

These are brilliant! I need them in my life asap!

Guest
July 30, 2013 6:47 pm

Definitely going to try these! They look amazing!!!

Guest
Jenny
July 30, 2013 7:11 pm

Yes…very much yes. Love crumb toppings!

Guest
July 30, 2013 9:22 pm

The crumb:cake ratio on these is perrrffeeect! And we all know it’s all about the crumb anyway. Swoon.

Guest
July 30, 2013 9:45 pm

I could not agree with you more about the crumb topping! Totally the only part worth eating. These cookies are awesome…I am pregnant and can barely stand the sight of food but THESE?? Come to mama!

Guest
July 30, 2013 11:18 pm

Wow! These look amazing! Now I can eat cookies for breakfast!

Guest
July 31, 2013 1:45 am

I love coffee cake, ergo, I love these cookies. I cannot think of a single thing better to have at 11am, with a black coffee. Perfection.

Guest
July 31, 2013 2:24 am

I’ll take any excuse to have cookies for breakfast!

Guest
July 31, 2013 9:26 am

I would definitely have these for my breakfast!! 😉

Guest
July 31, 2013 11:25 am

Such a great idea for cookies! I’d love to dunk these in a big cup o’ joe!

Guest
Crystal
July 31, 2013 4:06 pm

Did you hear that explosion? It was my mind being BLOWN!

Guest
July 31, 2013 10:50 pm

It’s ALL about the crumb and these cookies look absolutely crazy good!! Gotta make these ASAP.

Guest
Rima
July 31, 2013 11:55 pm

I can’t wait to make these for my husband! He’ll love them with his morning coffee. Thanks for sharing!

Guest
August 1, 2013 4:45 am

These look mouth wateringly delicious. I love crumb toppings!

Guest
Steph
August 1, 2013 10:14 am

Gah! I can’t pin these! I have a hard time pining from your site, no idea why. I looked at your boards, do you have them up yet? I guess I will just make them ASAP so I can’t forget! They look INCREDIBLE.

Guest
August 1, 2013 10:53 am

These might be my new favorite cookie! They look so good!

Guest
Nancy
August 1, 2013 5:18 pm

Just a quick heads up…Spectrum makes a perfectly healthy shortening from palm oil. Performs exactly like that other stuff that is horrible for you. No, I don’t work for them. I’m just a happy baker. :) Shortening really does make some baked products better, and while I love butter for most things, shortening has its place. Amazon’s price is high. I usually pay about $6 for 24 oz. at large gro stores. Whole Foods also carries it as do many health food stores.

Guest
August 1, 2013 8:13 pm

Coffee cake is without a doubt my favorite breakfast pastry. I know.. that’s saying a lot! I love love love cinnamon, swirled with sweet dough.. basically perfection. Can’t wait to try these!

Guest
August 2, 2013 6:21 pm

I love that shot of the cut in half cookie up there. It shows just how ridiculously moist these cookies are. I’d love to try them.

Guest

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Guest
August 4, 2013 6:57 pm

These are nothing short than brilliant! I love a lot of crumb on my coffee cake so I know I would have fun sprinkling it on top of cookies! Thank you so much for sharing these with us!

Guest
August 5, 2013 12:40 pm

I made these last night and they are amaaaaaazing. So delicious! Thanks so much for sharing. The only thing I would say is that I ended up with a TON of crumb left over (worse things have happened) — I was able to use maybe a quarter of it in the cookies, and I shoved a lot in there! So in my experience people could get away with halving the crumb recipe and they’d still have plenty.

Seriously, thanks so much for such a great recipe and tutorial. Now I’m off to eat another one!

Guest
August 8, 2013 12:57 pm

Seriously, these are ah-mazing! If I wasn’t going away this weekend I would be baking these!

Guest
Pat
August 9, 2013 8:19 am

Do you think I could add a dollop of cream cheese to the dent and then top with the crumbs? Kind of like a cream cheese coffee cake

Guest
don silverstein
August 9, 2013 8:42 am

As I’m making these wonderful cookies, I think the amount of flour in the topping is too much. Should it be 2/3 cup flour instead of 1 2/3 cup of flour? It just doesn’t hold together like a crumb topping should.

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