Coffee Cake Cookies

Coffee Cake Cookies | Cookies and Cups

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.


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.


Start by making your crumb topping…

Coffee Cake Cookies
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…
Coffee Cake Cookies
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!
Coffee Cake Cookies
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…

Coffee Cake Cookies

Then I filled the cookie with the crumb topping.

Use AT LEAST 1 Tablespoon of crumb…

Coffee Cake Cookies
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.

Coffee Cake Cookies

And you’re done!

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

Coffee Cake Cookies | Cookies and CupsGorgeous.

Now make them.


Coffee Cake Cookies


Makes 20 large cookies



Crumb Topping

  • 1/2 cup butter, softened
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 2/3 cup flour


  • 10 Tbsp butter
  • 1/3 cup shortening
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tsp cinnamon
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 1/3 cup flour
  • optional ~ 1/2 cup powdered sugar for dusting


  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.


  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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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Sep 12, 2021 10:23 pm

Made these cookies and they turned out great! I used butter flavored crisco instead of just regular shortening and I am glad I did this. I will add less flower to the crumb mix last time as well. I also did not put cinnamon in the actual cookie because I don’t like a ton of cinnamon flavor. I will definitely make these again! Thanks for sharing.

Jul 20, 2021 2:48 am

The recipe has way too much flour but otherwise nice. I think everyone has so much crumb topping left is because there is way too much flour for the butter, I added more butter to mine and it was much better. The cookie batter also has too much flour and came out dry. I’d start with 2 cups of flour instead of 3 1/3 and go from there. Thanks for a cool concept!!

Oct 11, 2020 11:59 am

I don’t generally keep shortening in my kitchen, would I be able to substitute butter? Or do you have any substitute suggestions?

Linda G
Jun 19, 2020 12:22 pm

I made these cookies 3 times already. They are the bomb! Everyone loves them.

May 21, 2020 10:53 pm

These are amazing! Just finished baking them and I’m going to use them in my cookie swap! Soooooo good. Super easy.

Jan 26, 2020 5:21 pm

Delicious! Tried these today for a future brunch I’m having. Agree with previous comments about the amount of crumb mixture, would probably reduce the amount made. Also, could have been my oven, but had to bake them for 15 minutes. Couldn’t be easier to make. Definitely adding these cookies to my brunch menu, I know they will be a big hit. Thanks for sharing/posting the recipe.

Heather Baldwin
Nov 21, 2019 7:08 pm

These cookies sound amazing! How would I store them as I would like to make them as part of my holiday baking.

Nov 2, 2019 10:20 pm

Most requested Cookie in the house

Nov 28, 2018 9:12 pm

Can the dough be Frozen?

Jan 15, 2019 4:56 pm
Reply to  Shelly

Is it really 1 1/3 cup flour in the topping? It seemed like it never really got a good consistency and too much left over. Also after ten mins at 350 in my oven they still need about 5 more minutes.

Mike Dooley
Dec 25, 2017 5:17 pm

I just made these and they are amazing…….I followed the recipe exactly as written….they came out perfect…..I love the idea of a big cookie…..Thank you so much….

Dec 20, 2017 10:30 am

You had me at coffee cake, then you threw in the WOW factor! Can’t wait to try!

Jun 25, 2017 3:24 pm

made these today — sooo goood ! 🙂 it’s a keeper! 😉

Feb 27, 2017 9:02 pm

These look delicious! Do they freeze well?

Jan 23, 2017 2:36 pm

Just made these, nice to have a change from the standard choc chip cookie and they are D-lish!

Dec 13, 2016 8:48 pm

Im making them now,

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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