Cookies & Cups > Recipes > Cookies > Coffee Cake Cookies

Coffee Cake Cookies

I declare Coffee Cake Cookies the new breakfast food. Stop what you are doing this second and Make. These. Cookies.

Coffee Cake Cookies | Cookies and Cups

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.

Coffee Cake Cookies
Coffee Cake Cookies

Moving on…the dough. You’ll need cinnamon…

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!

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 Cups

Let’s have a look at the softest, most crumb-yummy cookie ever in all the land…

Coffee Cake Cookies | Cookies and Cups


Now make them.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


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.

Want To Save This Recipe?

Find more recipes like this:

Rate this recipe and share a comment

Your email address will not be published.

Recipe rating

I accept the Privacy Policy

138 comments on “Coffee Cake Cookies”

  1. I made these cookies this week and WOW!!! They turned out excellent. Just the right amount of chewy texture and the flavor reminds me of the best Pop Tart of all…Brown Sugar Cinnamon. I could do some serious damage sitting down and eating these. I followed the cookie part of the recipe with the only modification of adding in 1tsp of cornstarch, which I find helps cookies maintain density. For the cookie, I used cold cubed butter and mixed it with the shortening and sugars for 4 minutes before adding eggs. I also chilled the dough for one hour prior to scooping. I then measured out 50g of dough for each cookie, rolled it into a ball and then flattened with the back of a spoon. For the crumb topping, I made a few modifications as I’m a huge fan of New Jersey Crumb Cake, so I wanted to achieve that denser type of topping. I melted 1 stick of butter, and then whisked in 2.5 ounces of sugar, 2.5 ounces brown sugar, 3/4 tsp cinnamon, 1/2 tsp salt. I then mixed in 2 cups flour (YES, 2 cups of flour) using a wooden spoon until the mixture formed a thick cohesive dough. I let it sit for 10 minutes and then grab bunches of it and pile it on the cookie dough. You can make some bigger chunks and smaller crumbs as the topping dough is pliable. I did go through all the topping as you pile it high on each cookie. I then put in oven to bake. As others have said, I found 10 minutes to be insufficient, and I wound up baking for 17 minutes. Everyone LOVED these and I plan to make this a regular bake item.

  2. 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.

  3. 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!!

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

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

  6. 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.

  7. Heather Baldwin

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

Scroll to Top

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!