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.



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.


126 Responses

      1. Emmy

        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.

  1. 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!

  2. 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!

  3. Maegan @ The BakerMama

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

  4. 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!

  5. Nellie

    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. 🙂

  6. 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.

  7. 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 🙂

  8. Steph

    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.

      1. Allison

        I made these tonight, I’m on a diet so I cannot eat them but is the flour measurement correct in the recipe printout? It seems like a lot and my crumble was kinda sad:( My husband said they tasted good but they look dry.

  9. Nancy

    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.

    1. Stacey

      Not sure if you are aware, but Palm oil production is one of the worlds leading causes of rainforest destruction. I always try to avoid whenever possible!

  10. 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!

  11. 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!

  12. 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!

  13. Pat

    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

  14. don silverstein

    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.

    1. Shelly

      I used 1 2/3 cup flour, if you feel like you would like to use less I am sure it will be fine, but don’t use too little, or the crumb topping will melt!

  15. Sarah

    Rave reviews from my coworkers and from me! Thank you for this recipe. I agree with the comment above about being able to halve the amount of the crumb topping, or you could make a coffee cake too I suppose. 🙂

  16. Christine

    I LOVE coffee cake, always have. I knew I had to make these. So I dd. AWESOME!!! They are fantastic!!! Perfection….just like a coffee cake but even better. Thanks!!

  17. Nancy

    I baked these yesterday… OMG You rock socks so hard!!! I don’t normally like coffee cake but I love cinnamon so these cookies are my answer! My husband wants me to work in some apple so we get it to a mini cookie/apple crisp/crumb deliciousness. It will be a little while but I will let you know how it works out.
    I am so glad I found your blog. You always put a smile on my face!

  18. Valerie

    Just made these to send in my college son’s care package. They are amazing! Baked them for 12 minutes (every oven is different). Also, just using the pastry cutter did not make them sufficiently “crumby”, so I got in there with my hands. They are yummy!

  19. Tara

    Mmmmm! These look so good. I am thinking of making these for a Christmas Cookie Exchange. I am planning on baking my cookies about a week ahead of time. Will their freshness hold up?

  20. stephanie

    Are these the best the day they are made? (If so, has anyone tried making just the dough ahead?) LOVE THESE COOKIES and they are perfect for our Monday (bah!) meetings, but me + getting up to bake at 5am = unhappiness. Thanks in advance!!

  21. Wattsa557

    Made these today and they are perfect! It’s really like a coffee cake only a little crispy and extra buttery. I used crisp butter flavored shortening instead of the plain vegetable kind. Thank you for this recipe! So easy and soooo worth it!<3

  22. Sara

    I am a believer in giving credit where credit is due so here it goes, THESE ARE AMAZING! I made them for the first time last night and you are right, they are super easy! I love how they have a crunch on the outside and are soft in the center!! They taste exactly like coffee cake (which I love) and were a hit with my family!! Thank you so much for sharing!

  23. Carrie B

    Thank you so much for sharing this recipe!! As soon as I saw it I hopped right up, ran to the kitchen and proceeded to bake a double batch. Oh. My. Heavens!!! These are beyond wonderful!!!

  24. Shelly, I am a romance author and one of the characters in my book makes a delicious crumb cake – it’s the one I use and my family loves. I just launched my second book last week and my daughter wanted to do something for her co-workers to celebrate the release. There were way too many women to make crumb cakes, so I made three batches of your cookies and put each one in a treat bag with a pretty tulle bow. Needless to say they went crazy over the cookies. They asked for the recipe and my daughter referenced your site. FYI I got 25 cookies per recipe and had to bake them longer than 10 minutes. These cookies are outrageous!

  25. Elena

    WOW. Just made these. SCRUUUUUMP-tious! And I got 34 out of the recipe. o_O Maybe made them too small? They’re decently sized…
    Anyway, thanks for the recipe! These are great! I did have to bake them quite a bit longer than 10 minutes though, just so all are aware.

  26. Dorothy

    I would love to bake these coffee cake cookies, but unfortunately I am allergic to cinnamon. Do you think if it will make a big difference if I just skip the cinnamon completely? Is there a substitute for cinnamon? Thanks.

  27. Julie D

    Saved this recipe in my “to be tried” file and finally whipped up a batch. They are for a board meeting at work tomorrow. They are going to LOVE them! I am on a low carb diet at the moment but just had to try one. Was worth the cheat!!!! Even though they have a good supply of sugar in them and on them, they are not overly sweet. Not that that would be a problem with me!!!

  28. Cristalle

    I made these cookies and everyone said they were awesome! Only one slight issue -maybe I didn’t put enough crumb topping into each cookie, but i have a TON of crumb topping left over. Any idea how I can reuse it in another recipe/dessert?


  29. Dawn

    I made these last night. They were amazing! Very easy to make and so, so delicious! Already passed the recipe on to several friends.

  30. Brianne

    Made these last night. They were delicious, however I think the amount of flour in the crumb topping was way too much, perhaps 2/3 cup was meant? No biggie…I just altered it to make it work.

  31. Jessica

    I’m not sure how I came across your site but I’ve already printed a ton of recipes to try. These, however, have made it to the top of the list! I make cookie trays around the holidays for extra cash for last minute gifts and I’m sure these will be added to the list. So can. not. wait. to make these!!! Thank you for sharing!

  32. cathy

    Would it be ok to substitute. Crisco butter sticks for all of butter and shortening. I use it to make cookies. Love your recipes.

  33. Jessica

    So I finally just made these (last batch is currently in the oven!). O.M.G!! I’m pretty sure I’ve eaten at least a dozen since I started. I can’t stay away from them! I, too, lessened the amount of flour in the crumb topping. I started with 2/3 and then added more as I saw fit. And I had to let them bake for 12 min. Still chewy and soft with a crispy edge which doesn’t bother me. They’re fantastic!! Thank you for posting these! They will be added to my cookie baking arsenal for sure!! ????????????

  34. Theresa

    So these are super easy and super tasty!! I made mine a little smaller (not that I don’t love a big cookie, but I needed these to stretch a little further) and ended up with 29 cookies. More cookies per sheet meant an 11-minute bake time. And less flour in the topping next time would be best I think, but these still turned out beautifully! Thanks for this keeper recipe!

  35. Ellen

    Good flavor and nice soft dough-I will make these again, likely a bit smaller and with some recipe mods…Very delish! I agree with the other comments that the ingredient volumes are not optimal. Next time I will add some cornstarch, chill the dough longer and reduce the volumes in the crumb topping. If you do the math on the crumb topping, it is far more than is needed. My recipe yielded 24 cookies and I used a #24 scoop for the dough, which is 3 tbsp, and a generous, generous 1 tbsp of topping/each cookie. I had 1 cup of topping left over.

  36. I made these for a party and everyone loved them. I shoved as much topping into the cookies as I could, but I had a TON leftover. I probably had to chuck 2/3rds. It was sad to see such tasty go to waste. I’ll definitely cut back on that part of the recipe next time.

  37. Betsy

    I’m not impressed with these cookies at all. Followed the recipe exactly, I found them dry and almost flavorless. The measurements for the topping yield way to much for what was needed. So instead of just throwing away (which would be such a waste) I ended up making a pie using the remaining topping.

  38. Ilovethecookiemonster

    These are my absolute favorite cookie to make! These have never turned out anything but amazingly beautiful and tasty, something I can say for few other recipes. Thank you for such a wonderful recipe!

  39. Shannon

    I just made these tonight with all brown sugar and 1 peeled grated apple the were so delish!!! It’s like an apple pie/coffee cake cookie i baked them 9 mins at 350! Everyone raved about them!!

  40. Christine

    The Coffee Cake Cookies look so delicious and I can not wait to try them. I’m wondering if you have done a nutritional analysis on the cookies.

  41. Mike Dooley

    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….

      1. Colleen

        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.

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