Coffee Cake Cookies
Coffee Cake Cookies are basically what happens when you take a soft, buttery cookie and give it all the best parts of coffee cake. These are topped with cinnamon brown sugar and chopped pecans, baked until the edges are just golden, and then finished with a simple powdered sugar glaze.
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I COULD EASILY EAT THESE WITH MY MORNING COFFEE.
And yes, I realize they’re technically cookies. But they have “coffee cake” in the name, so I’m counting it. 😂
These are one of those cookies where the topping is really what does it for me. You get a super soft cookie underneath and then little pockets of brown sugar, cinnamon, and crunchy pecans all over the top. Once they’re baked, I add even more of that topping and drizzle the whole situation with glaze.
SO GOOD.
And don’t overbake these! That’s probably my biggest tip. When you pull them out, the edges should be barely golden and the tops shouldn’t look shiny anymore. They’ll continue to set as they cool.
The bites with pecans + cinnamon sugar + glaze all together are THE BEST.
Why You’ll Love These Coffee Cake Cookies
- Soft centers: The cookies stay thick and soft with lightly golden edges.
- Coffee cake-inspired topping: Brown sugar, cinnamon, and chopped pecans give you that classic cozy coffee cake flavor.
- No chilling: Make the dough, scoop, top, and bake.
- Extra topping: Some goes on before baking and another little sprinkle goes on afterward.
- Simple glaze: Powdered sugar and milk are all you need for the sweet finish.
Ingredients You’ll Need
For the Cookies
- All-purpose flour: Gives the cookies their structure. A 1:1 gluten-free flour can also be used.
- Granulated sugar: Sweetens the cookies and creams with the butter to create the base of the dough.
- Kosher salt: Balances the sweetness.
- Eggs: Add moisture and help bind the dough.
- Arrowroot: Helps give the cookies a soft, tender texture.
- Baking soda: Helps the cookies rise and spread as they bake.
- Vanilla extract: Adds warmth and flavor.
- Butter: Use room-temperature butter so it creams properly with the sugar.
For the Cinnamon Pecan Topping
- Pecans: Chop them so you get crunchy pieces throughout the topping.
- Ground cinnamon: Gives these cookies their signature coffee cake flavor.
- Brown sugar: Adds a rich caramel-like sweetness.
For the Glaze
- Powdered sugar: Creates the base of the glaze.
- Milk: Thins the powdered sugar into a drizzleable consistency.
Why These Cookies Are So Good
These aren’t simply sugar cookies sprinkled with cinnamon. You get a soft, buttery cookie topped with brown sugar, cinnamon, and crunchy pecans, then everything gets finished with a sweet glaze.
It’s that combination of soft cookie + cinnamon pecan topping + glaze that makes these taste like coffee cake in cookie form. They’re easy enough to make whenever the craving hits but definitely good enough for a holiday cookie tray.
How to Make Coffee Cake Cookies
- Make the cookie dough. Cream the butter and sugar until light and fluffy. Mix in the eggs and vanilla, then add the dry ingredients and mix just until combined.
- Mix the topping. Stir together the chopped pecans, brown sugar, and cinnamon. This is what gives these Coffee Cake Cookies that cozy coffee cake flavor.
- Scoop and top. Scoop the dough onto parchment-lined baking sheets and sprinkle each cookie with some of the cinnamon pecan topping. Save plenty for after baking!
- Bake. Bake at 350°F for 10-12 minutes. You want the edges barely golden and the tops no longer shiny. Don’t overbake them or you’ll lose that soft center.
- Finish them. Sprinkle the warm cookies with a little more topping. Once cooled, drizzle with the simple powdered sugar glaze.
Tips for the Best Coffee Cake Cookies
- Cream the butter and sugar for the full 5 minutes. Don’t rush this part. You’re incorporating air into the butter mixture, which helps with the texture of the cookies.
- Use room-temperature butter. You want it soft enough to cream easily but not melted or greasy.
- Don’t overmix after adding the flour. Mix only until the dry ingredients have incorporated.
- Leave enough space between the cookies. About 2 inches gives them room to spread without running into each other.
- Watch the color, not just the timer. Pull them when the edges are barely golden and the tops have lost their shiny appearance.
- Wait to glaze. Let the cookies cool before adding the glaze or it will melt straight into them instead of giving you that pretty white drizzle.
Storage & Freezing
- Store the Coffee Cake Cookies in an airtight container at room temperature for up to 4 days. Once the glaze has completely set, place parchment paper between layers to keep the cookies from sticking together.
- To freeze, I recommend freezing the cookies without the glaze. Place the completely cooled cookies in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature, then add the glaze before serving.
Troubleshooting
- Why did my cookies spread too much? Butter that is too warm or flour that wasn’t measured correctly can cause cookies to spread. Room temperature butter should still feel cool to the touch, not soft or greasy.
- Why isn’t my topping staying on the cookies? Some of the cinnamon pecan topping will naturally fall off, but gently pressing it onto each cookie before baking will help more of it stick.
- Why are my cookies dry? The most common causes are overbaking or adding too much flour. Remove the cookies as soon as the tops lose their shine and the edges are lightly golden. They’ll continue to set as they cool.
Coffee Cake Cookies
Equipment
- Measuring cups/spoons
- Hand mixer or KitchenAid mixer
- Ice cream scoop
- Cookie sheets
Video
Ingredients
Ingredients: cookies
- 2 1/2 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 1/3 granulated sugar
- 3/4 tsp kosher salt
- 2 eggs (room temperature)
- 2 tsp arrowroot
- 1 1/2 tsp baking soda
- 2 tsp vanilla extract
- 1 cup of unsalted butter (room temperature)
Cinnamon Pecan Topping
- 3/4 cup chopped pecans
- 1 1/2 tsp ground cinnamon
- 1/4 cup light brown sugar, packed
Glaze
- 1 cup powdered sugar
- 1 1/2 tbsp milk, plus more as needed
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Add the butter and granulated sugar to a mixing bowl. Beat on high for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract.
- Add the all-purpose flour, arrowroot, baking soda, and kosher salt. Mix just until incorporated. Scrape down the sides and bottom of the bowl to make sure everything is evenly combined.
- In a separate bowl, combine the chopped pecans, brown sugar, and cinnamon.
- Use an ice cream scoop to portion the dough into 14 equal-sized cookies. Place on the prepared baking sheets, leaving about 2 inches between each cookie.
- Sprinkle some of the cinnamon pecan topping over each cookie, reserving more than half to add after baking.
- Bake for 10-12 minutes, until the tops no longer look shiny and the edges are barely golden brown.
- Remove from the oven and transfer the cookies to a wire rack. Sprinkle a little more of the reserved cinnamon pecan topping over the warm cookies.
- Allow the cookies to cool completely.
- Add the powdered sugar and 1½ tablespoons milk to a bowl and whisk until smooth. Add additional milk a small amount at a time, if needed, until the glaze reaches a drizzleable consistency.
- Drizzle the glaze over the cooled cookies and enjoy.
Notes
- Don’t overbake: The cookies are ready when the tops no longer look shiny and the edges are just barely golden. They will continue to set as they cool.
- Room-temperature butter: Make sure the butter is softened to room temperature, not melted. This helps it cream properly with the sugar and gives the cookies their soft texture.
- Topping: Don’t use all of the cinnamon pecan topping before baking. Reserve more than half to sprinkle over the cookies once they come out of the oven.
- Glaze consistency: Start with 1½ tablespoons of milk. If the glaze is too thick to drizzle, add additional milk a very small amount at a time.
- Gluten-free option: A 1:1 gluten-free baking flour can be substituted for the all-purpose flour.
- Storage: Store Coffee Cake Cookies in an airtight container at room temperature for up to 4 days.
- Freezing: For the best results, freeze the cookies before glazing for up to 2 months. Thaw at room temperature, then add the glaze before serving.
Nutrition
Frequently Asked Questions
Nope! Just like traditional American coffee cake, these cookies don’t actually contain coffee. They’re inspired by the sweet cinnamon flavors you’d normally enjoy with a cup of coffee.
No. This recipe doesn’t require chilling, so you can scoop and bake the cookies immediately after making the dough.
Look at the edges and surface of the cookie. The edges should be just barely golden and the tops should no longer appear shiny. The centers will continue setting as the cookies cool.
Adding some before baking allows the brown sugar, cinnamon, and pecans to bake into the tops of the cookies. Adding another sprinkle after baking gives you even more of that coffee cake-inspired flavor and texture.
Yes. You can leave the pecans out if you prefer. The brown sugar and cinnamon will still give the cookies plenty of flavor.
The most common reason is butter that was too warm before mixing. Butter should be softened but still cool to the touch. Measuring flour correctly is also important. Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour or create inconsistent results.
Yes. Add a little more powdered sugar for a thicker glaze. If it becomes too thick, add milk a very small amount at a time until you get the consistency you want.
These cookies can be easy to overbake, so keep a close eye on them. The tops should no longer look shiny, and the edges should be just barely golden. The centers may still look slightly soft, but they’ll continue to set as the cookies cool, leaving you with a perfectly tender texture.
Absolutely. The classic vanilla glaze is my go-to, but these cookies are also delicious with maple glaze, brown butter glaze, or even a simple dusting of powdered sugar if you want something a little less sweet.
Dry cookies are almost always caused by overbaking or adding too much flour. Since ovens bake differently, start checking the cookies around the 10-minute mark. Pull them from the oven as soon as the tops lose their shine and the edges begin turning lightly golden.
