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Coffee Cake Cookies

  • Prep Time:
    15 minutes

  • Cook Time:
    10 minutes

  • Total Time:
    25 minutes

  • Yield:
    20 large cookies

  • Category:

  • Method:

  • Cuisine:


Coffee Cake cookies are the perfect combination of cakey cookie and buttery crumb topping! Let’s all eat cookies for breakfast!


Crumb Topping

  • 1/2 cup butter, room temperature
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 2/3 cup all purpose flour


  • 10 tablespoons butter, room temperature
  • 1/3 cup vegetable shortening (*see note)
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon cinnamon
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 1/3 cup all purpose flour
  • 1/2 cup powdered sugar for dusting


  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
  2. Crumb Topping: 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.
  3. Cookies: Mix together the butter, shortening brown sugar, and granulated sugar for 1-2 minutes on medium speed, until combined and smooth.
  4. Add in the cinnamon, eggs, and vanilla and continue mixing until evenly combined. Turn the mixer to low and blend in baking powder, salt, and flour, until dough comes together evenly.
  5. Scoop the dough 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. Make an indentation in the center of the cookie dough forming a well for the crumb topping.
  6. Spoon at least 1 tablespoon of crumb topping into the center of the dough pressing lightly to stick. (I add as much as I could get in there, normally closer to 2 tablespoons, but don’t use less than 1 tablespoon.)
  7. Bake cookies for 9-10 minutes, or until edges start to get golden and remove from oven. Allow to cool for 3 minutes on cookie sheet, then transferring to a wire rack to finish cooling.
  8. Dust with powdered sugar. 


*I use shortening in the cookies in addition to butter to give them a cakey texture. You can use all butter if you prefer. But the shortening prevents the cookies from spreading as much as a result of its lack of moisture vs butter. The cookies need to be thicker to hold up all the crumb topping you’ll put on top! If you do use all butter you might want to chill the dough to keep them thick!