These spiced crumble coffee cake cookies are everything I love about a cozy bakery treat—soft, buttery cookies packed with warm cinnamon flavor, topped with a crunchy crumble, and finished with a sweet vanilla drizzle. They’re like coffee cake in cookie form, and I can never stop at just one.

Why I Love This Recipe

I love how these cookies bring together the warmth of cinnamon and nutmeg with a buttery, cake-like texture. The crumb topping adds the perfect crunch, while the vanilla glaze gives a sweet, smooth finish. These cookies are just the right amount of indulgent, and they make my kitchen smell like a bakery every time I bake them. Whether I’m serving them with coffee, tea, or as a dessert, they always feel a little extra special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Vanilla extract
Sour cream

For the crumble topping:

All-purpose flour
Brown sugar
Ground cinnamon
Unsalted butter (cold and cubed)

For the vanilla drizzle:

Powdered sugar
Milk or cream
Vanilla extract

directions

I start by making the crumble topping—mixing flour, brown sugar, and cinnamon in a bowl, then cutting in cold butter until it forms pea-sized crumbs. I chill this while making the cookies.
For the cookie dough, I cream the softened butter with both sugars until fluffy.
I mix in the egg, vanilla extract, and sour cream until smooth.
In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
I gradually add the dry mixture to the wet ingredients, stirring just until combined.
I scoop the dough onto a baking sheet, then press a little crumble on top of each cookie.
I bake at 350°F for about 12–14 minutes, until the edges are lightly golden and the centers are set.
After the cookies cool, I drizzle them with a simple vanilla glaze for that sweet finishing touch.

Servings and timing

This recipe makes about 18 cookies and takes around 35–40 minutes total, including baking and cooling time.

Variations

Sometimes I add chopped pecans or walnuts to the crumble for extra texture. If I’m feeling indulgent, I mix mini chocolate chips into the dough. I’ve also swapped the vanilla glaze for a maple glaze during the fall season, and it’s delicious.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To reheat, I pop them in the microwave for about 10 seconds to warm the crumble and soften the glaze slightly. If I need them to last longer, I freeze the unglazed cookies and add the drizzle after thawing.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, I’ve used full-fat Greek yogurt and it works great. It gives the same moisture and tang that sour cream adds.

How do I keep the crumble topping from falling off?

I press it gently into the dough before baking. If I make the crumbs too large, they tend to fall off, so I keep them small and even.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before baking. I just let it sit at room temperature for 10 minutes before scooping.

Why are my cookies spreading too much?

That usually happens if the butter is too soft or the dough is too warm. Chilling the dough before baking helps them hold their shape.

Can I skip the glaze?

Definitely! I like the added sweetness and presentation of the glaze, but the cookies are still tasty without it—especially if I want to reduce sugar.

Conclusion

These spiced crumble coffee cake cookies are everything I want in a soft, chewy treat with a little crunch. They’re rich in cozy spice, easy to make, and always a hit with anyone who tries them. I keep this recipe in my regular rotation, especially during cooler months or when I need a cookie that feels like a hug.

Spiced Crumble Coffee Cake Cookies with Vanilla Glaze

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Author: Mary
Prep Time: 15 minutes
Total Time: 30 minutes
Yield: About 18 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Spiced Crumble Coffee Cake Cookies are a cozy twist on a classic treat—soft, buttery cookies infused with cinnamon and nutmeg, topped with a crunchy crumble and a smooth vanilla glaze. These bakery-style cookies combine everything you love about coffee cake in portable cookie form, perfect for dessert, tea time, or gifting.

Instructions

Make the Crumble Topping:
Mix flour, brown sugar, and cinnamon in a bowl. Cut in the cold cubed butter until crumbly and pea-sized. Chill until ready to use.
Prepare Cookie Dough:
Cream softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and sour cream, mixing until smooth.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add to the wet mixture, stirring until just combined.
Shape & Top:
Scoop dough onto a parchment-lined baking sheet. Gently press chilled crumble topping onto each cookie.
Bake:
Bake at 350°F (175°C) for 12–14 minutes, or until the edges are lightly golden and centers are set. Let cool completely.
Drizzle Glaze:
Mix powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over cooled cookies.

Notes

Add Nuts: Try chopped pecans or walnuts in the crumble for extra crunch.
Fall Flavor: Swap the vanilla glaze for a maple glaze in autumn.
Make-Ahead: Dough can be refrigerated up to 24 hours. Let it sit 10 minutes before baking.
Avoid Over-Spreading: Chill the dough if it’s too warm or soft.
Glaze Tip: Only glaze cooled cookies to prevent melting.