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.

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…

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.

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Coffee Cake Cookies


Description:

Makes 20 large cookies


Ingredients:

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

Cookies

  • 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

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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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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Mary Kay

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
Heather Baldwin

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

Alexis
Alexis

Most requested Cookie in the house

Valerie
Valerie

Can the dough be Frozen?

Mike Dooley
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….

Carol
Carol

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

Penny
Penny

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

Yvette
Yvette

These look delicious! Do they freeze well?

Daniella
Daniella

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

Domenica
Domenica

Im making them now,

Linda
Linda

These are awesome. They are now on my cookie list for Christmas ??

Dee mazzola
Dee mazzola

I made dough but it would not come together

Michele
Michele

Are these able to be frozen?

Christine
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.

Shannon
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!!

Ilovethecookiemonster
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!

Amy
Amy

I feel like the flour measurement for the crumb is off. Did you perhaps mean 1/3C flour?

neha
neha

How much butter should we use in place of the shrotening?

Betsy
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.

Meghan

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.

Ellen
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… Read more »

Theresa
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!

Kektklik
Kektklik

9 to 10 minutes is entirely too short. Had to chuck the first batch.

Jessica
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!! ????????????

cathy
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.

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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