Save to Pinterest My coworker brought these to the office last Tuesday, and the entire break room went quiet for a solid thirty seconds. Someone whispered, "Are these coffee cake?" and suddenly everyone understood why she'd been humming while arranging them on the plate. The combination of soft cookie, cinnamon streusel, and that delicate vanilla drizzle felt like biting into autumn nostalgia wrapped in butter.
I made these on a Saturday morning when my sister called saying she was stopping by with her kids, and panic briefly set in. But somehow pulling these warm from the oven while they arrived felt like the best kitchen timing I'd ever had, and watching her eight-year-old's face light up made me realize these cookies are basically edible happiness.
Ingredients
- Unsalted butter (1/2 cup): Using softened butter helps create that tender crumb, and the oil acts as a backup emulsifier so you get cookies that stay chewy for days.
- Vegetable oil (1/2 cup): This is the secret weapon—it keeps the cookies impossibly soft and prevents them from drying out in storage.
- Brown sugar (1 cup for dough, 1/4 cup for streusel): The molasses in brown sugar gives these cookies their warm, almost coffee-like depth.
- Large egg: Just one egg keeps things tender, and the yolk helps bind everything together without making them cake-like.
- Vanilla extract (1 teaspoon plus splash for icing): Get the real stuff if you can—it makes the difference between pretty good and actually craveable.
- Ground cinnamon (2 teaspoons plus 1/2 teaspoon for streusel): Toast your cinnamon in a dry pan for thirty seconds before measuring if you want to wake up the flavor.
- All-purpose flour (2 1/2 cups for dough, 1/3 to 1/2 cup for streusel): Measure by spooning flour into the cup and leveling it off—scooping directly can pack it down and make cookies tough.
- Baking soda and baking powder: These work together to give you that gentle rise without any metallic aftertaste.
- Powdered sugar (1/2 cup for icing): Sift it first if you have lumps—it takes one minute and changes everything about how smooth your glaze is.
Instructions
- Preheat and prepare:
- Get your oven to 350°F and line your baking sheets with parchment paper so nothing sticks and cleanup is basically nonexistent.
- Cream the fat and sugar:
- Beat the butter, oil, and brown sugar together until it looks pale and fluffy—this usually takes about three minutes with an electric mixer. You're incorporating air into the dough, which creates lift and tenderness.
- Add the wet ingredients:
- Crack in your egg and pour in the vanilla, then beat until everything is smooth and combined. The mixture should look creamy and unified.
- Combine the dry ingredients:
- In a separate bowl, whisk flour, cinnamon, baking soda, baking powder, and salt together so all the leavening agents are evenly distributed. Gradually fold this into the wet mixture until you see no streaks of flour.
- Make the streusel:
- Combine softened butter, brown sugar, flour (start with 1/3 cup), cinnamon, and salt, then mix with a fork until it looks like wet sand with small clusters. If it seems too wet, add a bit more flour.
- Scoop and indent:
- Use a cookie scoop or tablespoon to place dough on your prepared sheets about two inches apart, then use your thumb or the back of a spoon to gently press a shallow indent in the center of each cookie. Don't press too hard or you'll create a hole that goes all the way through.
- Fill with streusel:
- Generously pile a spoonful of streusel mixture into each indent, pressing gently so it stays put during baking. The streusel will toast and turn golden.
- Bake until golden:
- Pop them in the oven for ten to twelve minutes—you're looking for the edges to turn light golden while the centers still feel slightly soft to the touch. Don't overbake or they'll lose their tender texture.
- Cool properly:
- Let them sit on the hot baking sheet for five minutes so they firm up enough to move, then transfer to a wire rack to cool completely. This prevents them from cracking or breaking apart.
- Make and drizzle the icing:
- Whisk powdered sugar with milk and a splash of vanilla until you get a smooth, pourable consistency. Once the cookies are completely cooled, drizzle the icing over the top in whatever pattern feels right.
Save to Pinterest There's a specific moment when you pull these cookies from the oven and the cinnamon smell hits you—it stops you mid-thought and reminds you why baking matters. My neighbor later told me the aroma drifted up the stairwell and lured her downstairs, which is maybe the highest compliment a baker can receive.
Storage and Longevity
These cookies keep beautifully in an airtight container at room temperature for up to a week, staying soft the entire time thanks to that oil in the dough. If you need them to last longer, refrigerate them for up to two weeks or freeze for up to three months—just thaw them at room temperature when you're ready to eat.
Making Them Your Own
The base recipe is forgiving enough to play with, and I've found that adding texture elevates these from good to memorable. Toasted pecans or walnuts chopped into the streusel add a subtle crunch that plays beautifully against the soft cookie, and you could even sprinkle a tiny pinch of sea salt over the glaze before it dries for a sweet-salty contrast.
Pairing and Serving Ideas
These were basically designed to sit next to a warm mug of coffee, and that's honestly their ideal setting. Chai tea works beautifully too if you want something spiced to match the cinnamon notes, and they're substantial enough to feel like a proper snack rather than just a nibble.
- Serve them fresh from the wire rack while they still have a bit of warmth and softness.
- If you're bringing them anywhere, stack them in layers with parchment paper between so the icing doesn't smudge.
- They taste even better the next day as the flavors deepen and the texture sets.
Save to Pinterest These cookies genuinely taste like someone cared enough to spend time on them, even though they're surprisingly easy to make. Once you pull that first batch from the oven, you'll understand why they've become the thing people ask for.
Common Recipe Questions
- → What makes these cookies soft and tender?
The combination of butter and vegetable oil creates an exceptionally tender texture. Oil keeps cookies moist longer than butter alone, while butter provides rich flavor. The brown sugar also adds moisture, resulting in soft cookies that stay fresh for days.
- → Can I make the streusel topping in advance?
Absolutely. Prepare the streusel mixture up to 3 days ahead and store in an airtight container in the refrigerator. The cold streusel might clump together slightly, but this won't affect the final result. You can use it directly from the fridge when baking.
- → How should I store these coffee cake cookies?
Keep them in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for three months. Separate layers with parchment paper to prevent the glaze from sticking to other cookies.
- → Can I add nuts to the streusel?
Yes, chopped toasted pecans or walnuts make an excellent addition to the streusel topping. Simply add 1/3 to 1/2 cup of your preferred nuts when mixing the streusel ingredients. Toast the nuts beforehand for enhanced flavor and crunch.
- → Why do I press an indent in the cookies?
The indent creates a well to hold the streusel topping in place during baking. Without this depression, the crumbly mixture might slide off the cookie tops. The gentle press also helps the cookies bake evenly without rising too much in the center.
- → What type of milk works best for the icing?
Any milk works fine—whole milk creates a richer glaze, while skim milk makes it lighter. Non-dairy alternatives like almond, oat, or coconut milk also work beautifully. Adjust the amount slightly to achieve your desired drizzling consistency.