These coffee cake cookies are big, bakery style cookies that have the same delicious flavors of coffee cake. With a cinnamon filled cookie topped with a brown sugar streusel topping and a vanilla icing on top.
These cookies taste just like a slice of coffee cake, with a delicious cinnamon swirl inside the middle of the gooey cookie. And every bite is topped with the crunchy sweet cinnamon crumble topping. I don’t know about you, but I could practically eat a dessert of just streusel topping, so these cookies are a new favorite for me!
And don’t forget the vanilla and powdered sugar icing. The cookies are good without it, but it really takes them to the next level. It pairs perfectly with the streusel crumble.
The cookies do requiring chilling, and are a few step process with multiple parts. Which I know makes them a little more complicated in the steps required to make them – but I promise the end results are well worth it!
I haven’t tried the coffee cake cookies from Gideon’s Bakehouse at Disney Springs, but I have tried a couple of their flavors, and they are delicious – so I’m sure theirs is amazing too, but if I can only vouch for how good this one is, it might be better 😉
And these cookies are practically acceptable for breakfast, with a name like that. Pair it with your favorite hot latte, or a cup of cocoa and you’re good to go.
Why these maple pecan cookies are the best:
- They are massive bakery-style cookies, that are about 4oz each.
- The cookies are soft, with the perfect chewy edges.
- They are loaded with delicious flavors of butter, cinnamon, and vanilla in every bite.
- Cinnamon streusel crumb topping in practically every bite.
This is a quick overview of the ingredients you’ll need for this Coffee Cake Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – the gives the cookies a nice buttery flavor and helps hold everything together
- light brown sugar and granulated sugar – this gives the cookies their sweetness and makes them the perfect texture with lightly crispy edges and chewy centers.
- eggs – this gives the cookies their chewy texture and helps hold all the ingredients together
- vanilla extract – this adds a little flavor to the cookies, I recommend using real vanilla extract and not imitation.
- all purpose flour – this gives the cookies their texture and the perfect chewiness
- cornstarch – this helps keep the cookies extra soft and light
- baking soda and baking powder – give the cookies lift and keep them from being too dense
- ground cinnamon – this adds a nice cinnamon flavor to the cookie and the crumb topping
- salt – this balances out the sweetness of the cookies
How to make Coffee Cake Cookies?
- Start by making your streusel topping. Whisk together the flour, brown sugar, and cinnamon in a medium bowl. Add the butter into the flour mixture and stir them together until you have a nice crumbly mixture, like wet sand with lots of chunks. Put the mixture into the fridge until needed.
- In another small bowl mix together the butter, brown sugar, and cinnamon for the cinnamon filling until you have a nice paste. Set it aside until needed.
- Then it’s time to make your cookie dough, start by beating your cold sliced butter in a large bowl. I like to use my stand mixer with the paddle attachment, but any electric mixer will work great. Then add in the sugar, and beat it into the butter for about 2 minutes. Mix in the eggs, and vanilla extract until just combined.
- Dump in the dry ingredients; flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Stir it together till you have a nice and soft dough.
- Measure out the cookie dough to be about 6 Tablespoons, and separate that dough into 2 sections. Press one half of the dough with the back of a spoon, and place about 2 teaspoons of the cinnamon filling over the top of half of the one section of the dough.
- Use the other half of the dough to cover the cinnamon filling and pinch the edges to seal the dough, and roll it into a ball. Carefully press about spoon 1 Tablespoon of the cinnamon crumb streusel topping on to the top of each of the cookie dough balls. Repeat with remaining dough, placing them all on a parchment paper lined cookie sheet. Then place the pan into the fridge for at least 1 hour.
- Bake the cookies for 14 to 16 minutes, or until the edges of the cookies are barely golden on the top looks almost set, and no longer gooey. Remove the pan from the oven, and sprinkle a little more streusel over the top of the cookies if desired. Let the cookies cool for about 10 minutes on the baking sheet, then transfer them to a wire rack to cool.
- Stir together the powdered sugar, milk, vanilla extract, and salt in a small bowl. Transfer the icing to a small plastic bag and snip off the tip. Then drizzle it evenly over the top of all the cookies, and they’re ready to enjoy!
Tips and Tricks:
- Make sure to measure the flour correctly by spooning the flour into the measuring cup then using the back of a butter knife to level the flour across the top of the cup. (If you scoop the cup into the bag or container of flour you will pack the flour into the cup much tighter and end up with more flour than you want. This will result in cookies that don’t spread as well, and have less flavor.)
- For the best results chill the dough for at least one hour. Don’t skip chilling the dough, because the cookies will spread out too much as they bake.
- You can double the streusel to have extra streusel topping to garnish the tops of the cookies after they bake.
- For extra texture and flavor, add some chopped pecans or walnuts to the streusel. Add about 1/2 cup if desired.
How to store Coffee Cake Cookies?
Let the cookies cool completely, then line an airtight container with paper towels. Place a layer of the cookies in the container, and store them at room temperature. The cookies can store for 2 to 3 days, after that they will lose their texture and the crumb topping will get quite soft.
Enjoy the cookies warm again by microwaving them on a plate for 10 to 15 seconds when you want to eat them.
These giant, soft and gooey cookies have the perfect crispy edges. They’re loaded with a delicious cinnamon filling in the center of the cookies, and topped with the best sweet crumb streusel topping, and the perfect vanilla icing drizzle. They’re a match made in heaven for a cookie flavor, and you will love them!
More Giant Cookie Recipes:
- Confetti Cake Cookies
- White Chocolate Raspberry Cookies
- White Chocolate Biscoff Cookies
- Funfetti Sprinkle Chocolate Chip Cookies
- Candy Bar Cookies
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Coffee Cake Cookies
For the Streusel Topping:
- 1/2 cup all purpose flour
- 6 TBS brown sugar
- 1/2 TBS ground cinnamon
- 1/4 cup unsalted butter (melted)
For the Cinnamon Filling:
- 4 TBS unsalted butter
- 1/2 cup brown sugar
- 1 TBS ground cinnamon
For the Cookies:
- 1 cup unsalted butter
- 1 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 TBS vanilla extract
- 3 cups all purpose flour
- 2 TBS cornstarch
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
For Icing Drizzle:
- 1/2 cup powdered sugar
- 2 TBS heavy cream
- 1/4 tsp vanilla extract
- 1 pinch salt (optional)
For the Streusel Topping:
- In a medium bowl, add the flour, brown sugar, and cinnamon and whisk them together.
- Add in the melted butter and work it into the flour mixture until small clumps form. Place it in the fridge until needed.
For the Cinnamon Filling:
- Add the butter, brown sugar and cinnamon to a small bowl. Stir them together until they are totally combined. Place in the fridge until needed.
For the Cookies:
- Add the butter, brown sugar, and granulated sugar to a large mixing bowl (a stand mixer with a paddle attachment is my preferred, but a hand mixer works great too) and beat the mixture for 2 minutes until its light and creamy.
- Add in the eggs and vanilla extract and stir until just combined.
- Add in the flour, cornstarch, baking soda, baking powder and salt and stir them into the dry ingredients to make a nice soft cookie dough. Scrape the sides and bottom of the bowl as needed.
- Measure out the dough to be 6 TBS (about 3.5oz) and separate that dough into 2 sections.
- Press the bottom of a Tablespoon into one half of the dough to make and indent.
- Then scoop out 2 tsp of the cinnamon filling and put it into the indent.
- Use the other half of the dough to cover the cinnamon filling and pinch the dough together to seal it. Roll the dough into a tall ball.
- Press the streusel crumbs evenly over the top and sides of the cookies, but not onto the bottom as it won't cook well there.
- Place the cookie ball onto a baking sheet lined with parchment paper, repeat with additional cookie dough, filling, and streusel. And chill the cookie balls for at least 1 hour, up to overnight.
- Preheat the oven to 375 degrees fahrenheit. Line a baking sheet with parchment paper.
- Place 4 cookies on the prepared cookie sheet and bake until the edges are lightly golden sand the top looks barely set, and no longer gooey.
- Remove the pan from the oven and let the cookies cool on the cookie sheet for 10 minutes. Then carefully transfer them to a cooling rack to cool more. Repeat baking the rest of the cookies.
For Icing Drizzle:
- Add all the ingredients to a small bowl and whisk them together until they are combined. Add a little more cream for a thinner icing, and a little more powdered sugar if you need it thicker.
- Transfer the icing to a plastic bag and cut off the tip of corner with scissors.
- Drizzle the icing evenly over the top of the cooled cookies.
- Let the icing set to harden if desired, or enjoy.