Save to Pinterest There was this rainy Tuesday last autumn when I couldn't decide between baking coffee cake or cookies, so I just did both at once. My kitchen smelled like cinnamon and butter for days afterward, and honestly, that's when these cookies were born. I'd been watching way too much Gilmore Girls and wanted something that felt like a cozy diner treat but in cookie form.
I brought a batch to my book club meeting and watched three different people's eyes light up after that first cinnamon-sugar crunch. My friend Sarah actually stopped mid-sentence, closed her eyes, and whispered 'this tastes like Sunday morning.' Now they request them every month, and I've learned to double the batch.
Ingredients
- Unsalted butter: I always set mine out about an hour before baking, and it makes creaming with the sugar so much easier
- Vegetable oil: This keeps the cookies tender and soft even after a few days in the container
- Brown sugar: Pack it down into your measuring cup for that deep molasses flavor and moisture
- Ground cinnamon: Don't be shy with it in the streusel, that's where all the coffee cake magic lives
- All-purpose flour: Spoon it into your measuring cup and level it off, don't scoop directly or you'll pack too much in
- Powdered sugar: Sift it for the glaze to avoid any lumpy surprises
Instructions
- Get your oven ready:
- Preheat to 350°F and line your baking sheets with parchment paper because nobody wants to scrub baked-on streusel later
- Cream the butter mixture:
- Beat together the softened butter, vegetable oil, and brown sugar until it looks pale and fluffy, about 2 minutes
- Add the egg and vanilla:
- Crack in the egg and pour in the vanilla, beating until everything is smooth and combined
- Make the dough base:
- Whisk the flour, cinnamon, baking soda, baking powder, and salt in a separate bowl, then gradually mix into the wet ingredients until just combined
- Prepare the streusel:
- Mash the softened butter with brown sugar, flour, cinnamon, and salt until it looks like damp sand, adding more flour if it feels too sticky
- Scoop and indent:
- Drop about 1½ tablespoons of dough per cookie onto your sheets, then press your thumb into the center of each one
- Fill the centers:
- Pile the streusel mixture into each indentation, pressing gently so it stays put
- Bake until golden:
- Slide them into the oven for 10 to 12 minutes until the edges are barely turning golden brown
- Cool completely:
- Let them rest on the baking sheet for 5 minutes before moving to a wire rack, otherwise they'll crumble
- Make the glaze:
- Whisk powdered sugar with milk and a splash of vanilla until it drizzles off the spoon, then drizzle over the cooled cookies
Save to Pinterest My mom asked for the recipe after trying one at our holiday gathering, and now she makes them for her morning coffee group. There's something about that cinnamon-sugar crunch that makes people pause and just be in the moment.
Making The Perfect Streusel
The streusel should clump together when you squeeze it but break apart easily. I've learned that starting with 1/3 cup of flour and adding more only if needed gives you the best texture. If it feels too wet and sticky, add another tablespoon of flour until it reaches that perfect crumbly stage.
Storage And Freezing
These cookies stay surprisingly soft at room temperature for about a week if they're sealed tightly. I've also frozen the baked cookies between layers of parchment paper for up to three months, and they thaw beautifully. The glaze does get a little sticky after freezing, so you might want to add a fresh drizzle before serving.
Serving Suggestions
These are absolutely perfect alongside a hot cup of coffee, just like the name suggests. I've also served them with warm chai tea on snowy days and they disappeared in minutes. The cinnamon really shines when paired with spiced beverages.
- Try adding chopped pecans to the streusel if you want some nutty crunch
- A pinch of nutmeg in the dough adds warmth without changing the classic flavor
- These reheat beautifully in the microwave for about 10 seconds if you prefer them warm
Save to Pinterest Whether you're binge watching your favorite show or hosting a weekend brunch, these cookies bring that perfect coffee shop comfort right into your kitchen.
Common Recipe Questions
- → What makes these cookies different from regular cookies?
These cookies feature all the classic elements of coffee cake—a tender cinnamon-spiced base, crumbly brown sugar streusel topping, and sweet vanilla glaze. They're softer and more cake-like than traditional cookies, with a texture that perfectly mimics your favorite coffee cake in handheld form.
- → Can I make the dough ahead of time?
Yes, the cookie dough can be prepared and refrigerated for up to 24 hours before baking. Let it come to room temperature for about 15 minutes before scooping and baking, as cold dough may need an extra minute or two in the oven.
- → Why is there both butter and oil in the dough?
The combination of softened butter and vegetable oil creates cookies that stay soft and tender for days. Butter provides rich flavor, while oil prevents the cookies from becoming firm or crumbly, ensuring that perfect chewy texture.
- → How do I know when the streusel is the right texture?
Mix the streusel ingredients until combined and crumbly—it should hold together when squeezed but easily break apart. Start with 1/3 cup flour and add more only if the mixture feels too wet or paste-like. The perfect streusel creates those delicious crumbly bits everyone loves.
- → Can I freeze these cookies?
Absolutely! Freeze undecorated baked cookies for up to 3 months in a freezer-safe container. Thaw at room temperature, then add the vanilla glaze just before serving. You can also freeze the dough balls and bake them fresh whenever the craving strikes.
- → What pairs well with these cookies?
These cookies shine alongside hot coffee, cappuccino, or chai tea. The cinnamon and vanilla flavors complement warm beverages perfectly. They're also delightful with a glass of cold milk or served as a sweet ending to a brunch spread.