What is better than traditional coffee cake? Transforming all of the textures and flavors into Easy Coffee Cake Cookies. These cookies start with a cake mix and end with a buttery crumb mixture and glaze that create the ultimate simple dessert.
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What makes Coffee Cake a Coffee Cake?
Have you ever wondered what makes a coffee cake a coffee cake? For a long time I assumed it was a cake that had coffee in it but that is just not true.
Coffee cake {sometimes called kaffee kuchen or crumb cake} is a sweet single layer cake that is infused with cinnamon and has a streusel topping.
The streusel mixture can be layered inside the cake or just added on top. Sometimes nuts and other spices are also used to give it more flavor.
They can also be made with fruit inside the cake. This Apple Crumb Cake and Lemon Blueberry Crumb Cake are both great examples of using fresh fruit.
I love how versatile this cake is because it can be served for a sweet breakfast with coffee or dessert with a scoop of ice cream.
What you Need for this Recipe
Cookie:
- Cake Mix: A vanilla, French vanilla or white cake mix can be used as the base of this cookie.
- Corn Starch: This will give the cookies a lighter and softer texture.
- Cinnamon: Adding cinnamon in both the cookie dough and the streusel topping allow you to marry both together nicely.
- Sour Cream: Helps balance the sweetness of the cookies. It is also an ingredient used in many coffee cake recipes.
Streusel Topping
- Brown Sugar: Using brown sugar instead of granulated sugar in the topping gives it a deep and rich flavor.
- Butter: It is the glue that holds the other ingredients together and should not be substituted for margarine.
- Salt: A pinch of salt helps give the topping a wonderful flavor that you wouldn’t get otherwise. Don’t skip it!
See recipe card for full information on ingredients and quantities.
How to make Coffee Cake Cookies
1. To begin, combine the cake mix, flour, cornstarch and cinnamon in a medium bowl. Whisk to combine the dry ingredients. Then add the eggs, melted butter and sour cream.
2. Use a hand held mixer {or mix by hand} to combine the cookie ingredients until you have a thick dough.
3. Once the dough is made, turn your attention to the streusel topping. Combine the ingredients and mix with a fork until you have a crumbly mixture.
4. Use a medium cookie scoop to scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet. Then use your thumb to create an indentation into the middle of each cookie dough ball.
5. Next, take a half tablespoon of streusel topping and add it to the middle of each cookie indentation.
6. Bake in a 350 degree oven for 9-11 minutes or until the cookies are set and the streusel has baked down into the cookie.
7. Once the cookies have cooled, combine the icing ingredients and whisk until smooth. {Note: Adding a bit more heavy cream {or milk} if needed to get a consistency that will easily drizzle}.
8. Finally, drizzle the icing over the top of the cooled cookies and allow the icing to set up for about 30 minutes.
Expert Tips
- Whisk the dry ingredients together. Doing so will ensure that all of the ingredients will mix together evenly.
- Don’t over mix the streusel topping. When the mixture is mixed too much the end result will be a paste and not crumbly.
- Add a good amount of streusel topping to the middle of each cookie. Don’t skimp on the streusel topping. It adds great texture and flavor.
- Bake until the cookies are set and the bottoms are a light golden brown color. It can be hard to tell when these cookies are done baking, so taking a peak at the bottom will help.
- Allow the cookies to cool completely before adding the icing. If you try to add the icing before the cookies are cooled the icing will melt and not set up.
- The corn syrup in the icing helps it to set up perfectly. A lot of you don’t love using corn syrup in baking and it can be omitted.
Recipe FAQs
The cookies will last for about 4 days at room temperature. You can get an additional day if you store them in the refrigerator.
Yes, these cookies can be made gluten free by using a gluten free cake mix for the cookie dough.
To make the streusel gluten free you will need to use a gluten free flour. King Arthur has a wonderful gluten free 1:1 flour you can use.
If your streusel isn’t crumbly it probably means that you over mixed the ingredients.
It is super important to work the butter into the dry ingredients slowly and just until you have a nice crumbly mixture.
These cookies freeze wonderfully for up to 3 months. The important thing to remember is that the cookies are stored in a good airtight container.
Do you love crumb and coffee cake? Try these recipes…
Did you try this recipe?
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Easy Coffee Cake Cookies
Ingredients
Cookies
- 1 box vanilla cake mix {15.25 ounces}
- ⅔ cup all purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon cinnamon
- 2 eggs
- ⅓ cup butter {melted}
- 2 Tablespoons sour cream
Streusel Topping
- ½ cup all purpose flour
- ⅓ cup brown sugar {packed}
- 2 teaspoons cinnamon
- ¼ cup butter {melted}
- pinch salt
Icing {Optional}
- 1 cup powdered sugar
- 4-5 Tablespoons heavy cream {or milk}
- ½ teaspoon vanilla extract
- ¼ teaspoon corn syrup
Instructions
- Preheat the oven to 350°.
Cookies
- Combine the vanilla cake mix, flour, cornstarch and cinnamon in a medium bowl and whisk until everything is evenly combined. Add the eggs, melted butter and sour cream to the dry ingredients and mix using a hand held mixer {or by hand}.
Streusel Topping
- In a small bowl combine the flour, brown sugar and cinnamon. Whisk until everything is evenly incorporated and add the melted butter. Use a fork to combine the ingredients until crumbly in texture. {Note: Do not over mix or the mixture will be paste}
Assembling and Baking
- Use a medium cookie scoop to scoop cookie dough onto a silicone mat {or parchment} lined baking sheet. Use your thumb to make an indentation in the middle of each cookie dough ball.
- Add a 1/2 tablespoon of streusel topping to the middle of each cookie and press it down slightly.
- Bake for 9-11 minutes or until the cookies are set and the bottoms are a light golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a cooling rack. Continue until all of the cookies are baked.
- Once the cookies are cooled, combine the icing ingredients and whisk together. You may need to add more heavy cream {or milk} to get a good consistency. Drizzle the icing on top of each of the cooled cookies.
- Allow the icing to set up for about 30 minutes. Serve and enjoy. Store leftover cookies in an airtight container at room temperature or in the refrigerator. Freeze for up to 3 months.
Notes
- Whisk the dry ingredients together. This step helps to ensure that all of the ingredients will mix together evenly.
- Don’t over mix the streusel topping. If the mixture is mixed too much the end result will be a paste and not crumbly.
- Add a good amount of streusel topping to the middle of each cookie. Don’t skimp on the streusel topping. It adds great texture and flavor.
- Bake until the cookies are set and the bottoms are a light golden brown color.
- Allow the cookies to cool completely before adding the icing. If you try to add the icing before the cookies are cooled the icing will melt and not set up.
- The corn syrup in the icing helps it to set up perfectly. A lot of you don’t love using corn syrup in baking and it can be omitted.
Nutrition
Tammy says
Your recipe was spot on. you said two dozen and it was exactly that! I made these yesterday for my hubby and Father-In-Law and they are almost gone, they said they are delish. I can’t have them being diabetic, but they sure can! You will love them! ❤️
June Albertson-Dick says
I am so glad your family enjoyed them. 🙂
Marika Diamond says
can you use a yellow cake mix instead.
they sound DELICIOUS?!
June Albertson-Dick says
Yes, a yellow cake mix would work wonderfully as well. Enjoy!