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If you’ve ever craved the warm cinnamon and tender crumb of classic coffee cake but wanted something you can grab with one hand, maybe while wrangling a mug of chai in the other, these coffee cake cookies might just hit the spot. They’re not an exact replica, but they capture that cozy breakfast vibe in a portable, bake-from-scratch form. I’ve found even with just a bowl, a whisk, and a baking tray, you can pull off cookies that are soft, lightly spiced, and topped with that signature crackling sugar crust. A quick tip from my own trials: chilling the dough before scooping seems to make a real difference in getting those thick, pillowy cookies that don’t flatten into disappointingly thin disks.

Why These Cookies Work (Most of the Time)

So, why go for this particular recipe? It uses the reverse creaming method mixing dry ingredients with butter before adding the wet stuff, which some bakers swear by for a cake-like texture. In my experience, this does seem to keep the cookies from becoming chewy or heavy, though it’s not a magic bullet for every kitchen. Yogurt or buttermilk (both easy finds in India) help keep things tender by gently interfering with gluten development, while brown sugar adds a hint of caramel and helps the cookies stay moist. The cinnamon sugar isn’t just a sprinkle on top; swirling it into the dough and pressing a little extra onto the surface gives you layers of flavor and a bit of crunch in every bite.

Baking Science, But Make It Real

Mixing flour with cold butter before adding liquids seems to minimize gluten formation, which might be why the texture stays delicate instead of turning into a bread-like chew. Acidic ingredients like yogurt or buttermilk react with baking soda, and yeah, you do get a subtle rise no giant air pockets, just a soft interior. Cold butter and a quick dough chill help the cookies hold their shape, though if your kitchen is warm (especially in an Indian summer), you’ll want to be extra careful here.

Ingredients: Grocery List with Notes

• All-purpose flour (200g/1¾ cups): The backbone. I’ve tried gluten-free swaps at a 1:1 ratio, and while they work, expect a bit more spreading.
• Baking powder (4g/1 tsp): For lift, not to make them balloon.
• Salt (2g/¼ tsp): Just enough to keep things balanced.
• Granulated sugar (100g/½ cup): For sweetness and a touch of caramel at the edges.
• Brown sugar (50g/¼ cup, packed): Adds moisture and a deeper flavor.
• Unsalted butter, cold and cubed (113g/½ cup/1 stick): Keeps the dough firm; vegan options work, though the flavor shifts subtly.
• Egg (1 large, 50g): For richness. See below for egg-free ideas.
• Plain yogurt or buttermilk (60g/¼ cup): Keeps the cookies tender. Dairy-free versions will do in a pinch.
• Vanilla extract (2 tsp): For aroma.
• Cinnamon (2 tsp): For that classic coffee cake taste.
• Turbinado or demerara sugar (25g/2 tbsp): For topping crunch—regular sugar works, but the larger crystals add texture.

The Tools You’ll Actually Use

No stand mixer needed—a bowl and a whisk or spatula are fine. A kitchen scale helps, but if you’re measuring by cups, just be consistent. A standard baking tray lined with parchment or a silicone mat; a cookie scoop or two spoons for shaping; and an oven or OTG preheated to 180°C (350°F). If you’re a detail person, an instant-read thermometer can help confirm doneness.

Step-by-Step, With Some Realness

Step 1: Dry Ingredients
Whisk together flour, baking powder, salt, and both sugars. No need to obsess over lumps, but aim for even mixing.

Step 2: Butter Time
Add cold butter cubes and rub them into the dry mix with your fingers. You want a sandy texture with some pea-sized bits—it’ll look a bit like coarse coastal sand.

Step 3: Wet Stuff
In a small bowl, whisk the egg, yogurt or buttermilk, and vanilla until smooth. It’s fine if there’s a stray lump or two.

Step 4: Combine
Add the wet to the dry and stir just until a dough forms. Overmixing seems to make for tougher cookies, so stop as soon as you don’t see dry flour.

Step 5: The Chill
Cover and refrigerate for 30–45 minutes. This honestly does help with structure—skipping it is tempting, but your cookies may pay the price in flatness.

Step 6: Cinnamon Sugar
Mix 2 tsp cinnamon with the turbinado or demerara sugar for the topping.

Step 7: Scoop & Sprinkle
Shape the dough into 50g balls (about 2 tbsp each), roll in cinnamon sugar, flatten slightly, and sprinkle more on top. They should look thick and domed.

Step 8: Bake
Arrange on a lined tray, spaced about 5cm apart. Bake at 180°C (350°F) for 12–15 minutes, until the edges are golden and the centers are just set but still soft when pressed.

Troubleshooting—Because Real Baking Happens

Variations That Actually Work

• Egg-free: Replace the egg with 40g (3 tbsp) applesauce or mashed banana. Cookies might be a bit denser.
• Dairy-free: Use vegan butter and unsweetened coconut yogurt.
• Gluten-free: Try a 1:1 blend; expect a bit more spreading.
• Zest it up: Add 1 tbsp orange zest for citrus notes.
• Nutty: Stir in 30g chopped walnuts or pecans.
• Chocolate: Mix in 30g chopped dark chocolate.

Scaling:
For bigger cookies, use 75g scoops and bake a little longer. For minis, 25g scoops and a shorter bake.

Storage, Because You’re Probably Not Eating Them All In One Sitting

Store at room temp in an airtight container for up to 4 days. The fridge dries them out. I’ve had good luck freezing dough balls and baking from frozen, adding a couple minutes to the bake—perfect for last-minute guests. If you freeze already baked cookies, avoid ones with cream cheese or other high-moisture toppings.

Serving Ideas (Because It’s Fun)

These are great with a cup of coffee or masala chai. I sometimes sandwich them with a little cream cheese frosting for a dessert treat, or serve with fresh berries to cut the sweetness.

FAQs (The Questions I Get)

What if I use oil instead of butter?
It works, but cookies are denser and less crisp. Try about 80ml (⅓ cup) of neutral oil.

How to prevent spreading?
Chill the dough. Yes, again.

Can I double or halve?
Sure, just keep an eye on bake times.

Best sugar combo?
White and brown together is best—white alone makes for drier cookies.

Air fryer?
Yep, 160°C (320°F) for 8–10 minutes, but check early.

Best flour?
All-purpose works. Gluten-free is possible but expect more spread.

Notes from My Kitchen—A Few Truths

Batch 1:
My butter was a little too soft, and the cookies spread. Taste was good, but the texture wasn’t what I was after.

Batch 2:
Chilled dough, cold butter, careful mixing—much better. Soft center, held their shape.

Batch 3:
Egg-free with applesauce: denser, but still soft. Maybe a smidge more baking powder next time.

Final Verdict:
Chilled dough, reverse creaming, and cold butter gave the best results: tender, cakey inside, crisp topping, reliable shape. Not perfect every time, but close.

Nutrition & Fine Print

Per cookie (approx): 150 kcal, 2g protein, 21g carbs, 7g fat, 8g sugar. These are estimates—your mileage (and ingredients) may vary. Always practice safe baking and storage.

Cinnamon Sugar Coffee Cake Cookies (Soft & Buttery!)

Course: Dessert, CookiesCuisine: AmericanDifficulty: Easy, Medium

Servings

16

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

150

kcal

Total time

1

hour 

15

minutes

Soft, moist cookies with a cinnamon-sugar swirl—taste like coffee cake, but in handheld form. Quick to mix by hand, good for beginners, and easy to customize for different diets.

Ingredients

• 200g (1¾ cups) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon fine salt

• 100g (½ cup) granulated sugar

• 50g (¼ cup) packed light brown sugar

• 113g (½ cup/1 stick) unsalted butter, cold and cubed (or vegan butter)

• 1 large egg (or 3 tablespoons applesauce for egg-free)

• 60g (¼ cup) plain yogurt or buttermilk (or dairy-free yogurt)

• 2 teaspoons vanilla extract

• 2 teaspoons ground cinnamon

• 25g (2 tablespoons) turbinado or demerara sugar (for topping)

Directions

• Mix dry ingredients: In a large bowl, combine flour, baking powder, salt, both sugars.
• Add butter: Cut in cold butter with your fingers until the mixture looks sandy, with some small butter bits.
• Whisk wet ingredients: In a small bowl, whisk egg, yogurt, and vanilla until smooth.
• Combine: Add wet to dry, stir gently just until dough forms—don’t overmix.
• Chill: Cover and refrigerate dough for at least 30–45 minutes (important for thick cookies).
• Prep topping: Mix cinnamon with turbinado sugar.
• Shape: Scoop dough into 50g (about 2 tablespoons) balls. Roll each in cinnamon sugar, flatten slightly, sprinkle more cinnamon sugar on top.
• Bake: Place on lined tray, 5cm apart, on the middle oven rack at 180°C (350°F) for 12–15 minutes, until edges are golden and centers are set.
• Cool: Let cookies cool on the tray for 5 minutes, then transfer to a rack.

Notes

• Substitutions & Variations
  Egg-free: Replace egg with 40g applesauce or mashed banana.
  Dairy-free: Use vegan butter and dairy-free yogurt.
  Gluten-free: Use 1:1 gluten-free flour blend.
  Flavor twists: Add orange zest or chopped nuts to dough.
• Storage & Make-Ahead
  Room temperature: Store cookies in an airtight container for up to 4 days.
  Freezer: Freeze dough balls on a tray, then transfer to a bag for up to 2 months. Bake from frozen, adding 2–3 minutes to baking time.
  Refresh: Warm cookies in a 160°C (325°F) oven for 3–4 minutes if needed.
• Notes
  Chilling the dough is key for thick, bakery-style cookies.
  Don’t overmix the dough—stop as soon as no dry flour is left.
  Check doneness by the golden edges and slightly soft center, or use a thermometer for 96–98°C (205–208°F) inside.