Sunday Bake: Coffee Cake Cookies

A cup of joe in every bite.

Jun 21, 2026

There are few recipes I return to time + time again. I’ll often try to push myself to bake a wide variety of sweets, but these coffee cake cookies from the Sweet Tooth cookbook are a Sunday Bake staple.

They. Are. Divine.

A soft, buttery brown sugar cookie swirled with cinnamon sugar and topped with a crumbly streusel, finished with a vanilla icing drizzle. They’re soft, gooey and as you’d expect, pair perfectly with a cup of hot coffee. Let’s get going.

Ingredients

Cookies

• 1/2 cup (1 stick) unsalted butter, room temp
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Cinnamon Swirl

• 1/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon

Streusel

• 1/2 cup all-purpose flour
• 3 tablespoons packed light brown sugar
• Pinch of salt
• 3 tablespoons unsalted butter, melted

Vanilla Icing

• 1 cup confectioners’ sugar
• 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Method

Start by preheating your oven to 350°F. Prep two sheet pans with parchment paper.

In a stand mixer with the paddle attachment, combine your butter and both sugars, then beat on medium-high until light and fluffy (2 minutes). Scrape down the sides, then add your egg and vanilla. Beat on medium-high until smooth and fluffy (1 minute). Add flour, baking powder, baking soda and salt and beat on low until just combined and no flour streaks remain.

In a small bowl, mix together the brown sugar and cinnamon for the cinnamon swirl. Sprinkle the mixture over the cookie dough, then use a silicone spatula to fold it in a few times. Try and maintain the visible cinnamon sugar swirls by not overmixing.

In another small bowl, make your streusel. Combine flour, brown sugar + salt. Add the melted butter and stir with a fork until everything clumps together like wet sand.

Using a 1 1/2-ounce cookie scoop, portion the dough and roll it in your hands to smooth the edges. Place on the prepared sheet pans about 2 inches apart and flatten the tops gently with your palm. Press about 1 teaspoon of streusel onto the top and sides of each cookie, pressing so it sticks.

Bake for 6 minutes, then remove from the oven and sprinkle any remaining streusel on top. Place them back into the oven and bake for another 6-7 min until the cookies are puffed up, set around the edges but still soft in the middle. Rest on the pan for 5 minutes, then transfer to a cooling rack.

While the cookies cool, make your icing. In a small microwave-safe bowl, combine powdered sugar, milk, vanilla, salt and whisk. Microwave for 15 seconds to thin it out slightly, if needed. Using a spoon, drizzle the icing over the cooled cookies. Allow the icing to set before serving.

To Store

While they’re best the day they’re baked, you can keep them in an airtight container at room temp for up to 3 days. They also freeze well! Individually wrap them for up to 2 months, then thaw at room temperature for 30 minutes before eating.