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Coffee Cake Cookies #Cookielicious

  • Total Time: 35 minutes
  • Yield: About 20 cookies 1x




  • 1 stick unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 1 2/3 cups all-purpose flour


  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 ½ cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 10 tablespoons unsalted butter, room temperature
  • 1/3 cup shortening, room temperature
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla bean paste


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. Make the crumbs. In a medium bowl, stir together butter, sugars, cinnamon, salt, and flour. Put in the refrigerator while you prepare the cookies.
  3. Make the cookies. In a medium bowl, stir together baking powder, salt, flour, and cinnamon. In a large bowl, cream butter, shortening, and sugars until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs and vanilla.
  4. Add the flour and mix until just combined. Scoop or spoon batter into about 3 tablespoon sized balls. Make an indentation in each cookie. Top with as many of the crumbs as you can get on the cookies.
  5. Bake for 12-15 minutes until set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.


Recipe adapted from Cookies and Cups

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes