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A stack of soft coffee cake cookies topped with thick vanilla glaze and cinnamon crumbs

Coffee Cake Cookies

Mealoras
A soft, buttery cookie base topped with crunchy cinnamon streusel and sweet glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Course Dessert
Servings 12 Cookies

Ingredients
  

  • Cinnamon Crumb
  • 2 tablespoons Unsalted butter melted
  • 1/4 cup + 2 tablespoons All-purpose flour
  • 1/4 cup White granulated sugar
  • 1/4 teaspoon Baking powder
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Vanilla extract Alcohol-free
  • Cookie Dough
  • 6 tablespoons Unsalted butter room temperature
  • 1/4 cup + 1 tablespoon Light brown sugar packed
  • 1/4 cup White granulated sugar
  • 1 Large egg room temperature
  • 1 teaspoon Vanilla extract Alcohol-free
  • 1 cup All-purpose flour
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Ground cinnamon
  • 1/2 cup + 2 tablespoons Prepared cinnamon crumbs
  • Vanilla Glaze
  • 1/2 cup Powdered sugar
  • 1-2 teaspoons Milk
  • 1/2 teaspoon Vanilla extract Alcohol-free

Instructions
 

  • Mix the melted butter, flour, sugar, baking powder, cinnamon, and vanilla for the crumbs until small clumps form.
  • Bake the crumbs on a lined sheet at 300°F for twenty minutes, then let them cool.
  • Cream the softened butter with brown and white sugars until the mixture is light and fluffy.
  • Beat in the egg and vanilla extract until the dough is smooth.
  • Gently fold in the flour, baking soda, salt, and cinnamon.
  • Stir in the measured amount of cooled cinnamon crumbs.
  • Scoop the dough into balls, press extra crumbs on top, and freeze for thirty minutes.
  • Bake at 350°F until the edges are golden but the centers remain soft.
  • Whisk the powdered sugar, milk, and vanilla together to create a smooth drizzle.
  • Apply the glaze over the cooled cookies and allow it to set before serving.

Notes

• Ensure all extracts used are alcohol-free and halal-friendly.
• Do not skip the chilling step, as it prevents the cookies from spreading too thin.
• Measure flour by spooning it into the cup rather than scooping directly to keep the cookies light.