Gideon's Bakehouse Coffee Cake Cookies are a heavenly delight for those who love the cozy flavors of coffee cake in a scrumptious cookie form. Gideon's Bakehouse, a renowned bakery known for its decadent treats, has created a unique cookie that captures the essence of coffee cake in every bite.
Let me start off by saying this cookie recipe is inspired by the absolutely fantastic Gideon's Coffee Cake Cookie served daily until gone. This cookie typically sells out by early afternoon.
I've even made a short video review of their classic Coffee Cake Cookie.
It would be impossible to create the layers of goodness at home so Gideon's you get the win! This recipe is inspired with my own few takes on a cookie you really should try for yourself next time you are in Florida.
These cookies typically feature a rich, buttery dough that is infused with the flavors of cinnamon and brown sugar. The dough is often studded with chunks of cinnamon streusel, which add a delightful crunch and a burst of cinnamon-spiced sweetness.
They are super easy to make and have a delightful warm spiced flavor, with the classic streusel topping!
Perfect for snacking, packing in lunchboxes, or serving with brunch, these coffee cake cookies are the best and have been a true favorite in my home with all the recipe testing going on.
Wet Ingredients. Butter, Vanilla Extract (Or Vanilla Bean Paste), Egg
Dry Ingredients. All Purpose Flour, Granulated White Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Salt, Cinnamon
How to Make Coffee Cake Cookies
Preheat oven to 400F Degrees. Line Baking Sheets with parchment paper.
In a bowl combine All Purpose Flour, Brown Sugar, and Salt. Mix to combine dry ingredients.
Cut butter into tablespoon portions. Using a fork or a pastry blender cutter, cut Butter into dry ingredients until fully combined. Ingredients will press together holding shape. You can also use a food processor or electric mixer to mix streusel ingredients together.
Also try using a food processor to combine ingredients. It's like magic and takes all the work out of this process.
Portion out about 60+ small dime-size clumps of streusel and place them on a baking sheet. Bake at 400 F Degrees for 4 minutes.
I know this sounds odd, but trust me here. By baking some of the streusel in smaller pieces they become a little crunchy and firm. Which is ideal when added to the top of the cookie dough.
Set aside to cool. Leave the remaining streusel in the bowl.
Coffee Cake Cookie Directions
Cut the cold Butter into small cubes and cream it with the Brown Sugar and White Sugar on low speed, gradually increasing speed until the ingredients are combined.
Scrape the sides of the bowl with a rubber spatula and add Pure Vanilla Extract and Egg to the mixture. Cream for 2-3 minutes allowing the mixture to get light and fluffy.
Add All Purpose Flour, Baking Soda, Baking Powder, Salt, and Cornstarch to the butter mixture and combine until a smooth dough forms.
TIP: If the cookie dough is sticky, add 1-2 tablespoons of additional flour to the cookie dough. The dough should not be sticky.
Using a size #24 cookie scoop or about 3 tablespoons, scoop cookie dough into balls. Place them on the prepared sheet tray about 3 inches apart.
Using the back of a spoon, press an indentation in the center of the cookies. This will create a well that you will fill with yummy streusel topping
Optional: Sprinkle some Cinnamon on top of the cookie dough balls for added flavor. Just a light sprinkle works great.
Press the baked streusel topping on top of each cookie dough ball around the edge of the indentation. Fill the center with reserved streusel bits. And press additional streusel around the sides and in between the baked crumbles.
TIP: The tops and sides should be covered in varying sizes of streusel crumbles pressed into the cookie dough. Load it up!
Bake cookies for 8-10 minutes or until the edges are set. Your cookies will be golden brown. Do not overbake.
Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Storage & Freezing
Store: Store cookies in an airtight container at room temperature for up to a week. Cookies are always best enjoyed within 2-3 days!
Freeze: Freeze coffee cake cookies in a freezer-safe container or in a freezer bag for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking.
Substitutions & Variations
- Cookie sizes. Make extra giant cookies by using a size #10 cookie scoop, or just use two scoops of the #24 cookie scoop. Alternatively, make smaller cookies by using a size #60 cookie scoop. You will need to adjust the baking time and space between each of the cookie dough balls on the tray accordingly.
- Topping. Add a drizzle of melted white chocolate, melted milk chocolate, a simple vanilla icing, or a dusting of powdered sugar to the top of the cookies for an extra sweet finish.
- Extract. Change the type of extract to change the flavor if you like. Almond Extract would work well, as would Maple Extract.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour
I always use salted butter in my cookies. If you only have unsalted butter, add a pinch of salt to the cookie mixture and streusel mixture. Also, make sure the butter for the cookies is cold before you use it. Whereas, you'll want to leave some butter at room temperature to soften it for the streusel.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking. I have used a size #24 cookie scoop which will give you larger cookies. A cookie scoop will also help your cookies to come out in perfect circle shapes.
You can use an ungreased cookie sheet if you prefer. I like to use parchment paper to line baking sheets or a silicone mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Coffee Cake Cookie recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Gideon's Bakehouse Recipes
- Gideon's Bakehouse Frankenstein Cookies Copycat Recipe
- Bride of Frankenstein Cookies Gideon's Bakehouse copycat recipe
- Gideon's Bakehouse Classic Chocolate Chip Cookie
- Peanut Butter Chocolate Chip Swirl Cookie Gideon's Bakehouse Copycat
More Delicious Cake Cookie Recipes
- Blueberry Pie Cookies
- Oreo Cheesecake Cookies
- Red Velvet Sandwich Cake Mix Cookies
- Cream Cheese Cake Mix Cookies
- The BEST Oatmeal Coconut Cookies
- Two-Toned Circus Animal Cookies
- Lucky Charms Cookies
- Copycat Oreo Cakester Cookies
- Pink Velvet Crumbl Cookies Copycat
Coffee Cake Cookies
Coffee Cake Cookies
- ½ cup Butter Cold
- ½ cup Brown Sugar 106g
- ¼ cup Granulated Sugar 50g
- 1 Eggs Large Large
- 1 teaspoon Vanilla Extract *Or Vanilla Bean Paste
- 1½ cups All Purpose Flour 180g
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1½ tablespoons Cornstarch
- ½ teaspoon Cinnamon
- 1½ cups All Purpose Flour 180g
- ⅔ cup Brown Sugar 137g
- 10 tablespoons Butter Softened
- ½ teaspoon Salt
- Cinnamon (Optional)
- Preheat oven to 400F Degrees. Line Baking Sheets with parchment paper
- Combine All Purpose Flour, Brown Sugar, and Salt in a large mixing bowl. Mix to combine dry ingredients.
- Cut butter into tablespoon portions. Using a fork or a pastry blender cutter cut butter into dry ingredients until fully combined. Ingredients will press together holding shape. You can also use a food processor to mix streusel ingredients together.
- Portion out about 60 small dime-size clumps of streusel and place them on a baking sheet. Bake at 400 F Degrees for 4 minutes.
- Set aside to cool. Leave the remaining streusel in the bowl.
Coffee Cake Cookie Directions
- Cut cold butter into small cubes and cream with brown sugar and white sugar on low speed gradually increasing speed until ingredients are combined
- Scrape the sides of the bowl and add Pure Vanilla Extract and Egg to the mixture. Cream for 2-3 minutes allowing the mixture to get light and fluffy
- Add All Purpose Flour, Baking Soda, Baking Powder, Salt, and Cornstarch to the butter mixture and combine.
- Tip: If cookie dough is sticky add 1-2 tablespoons additional flour to cookie dough.
- Using a size #24 cookie scoop, scoop cookie dough into balls and place them on a parchment-lined baking sheet about 3 inches apart.
- Using the back of a spoon press an indentation in the center of the cookies.
- Optional: Sprinkle some Cinnamon on top of the cookie dough balls for added flavor. Just a light sprinkle works great.
- Press the baked streusel topping on top of each cookie dough ball around the edge of the indentation. Fill the center with reserved streusel bits. And press additional streusel around the sides and in between baked crumbles.
- TIP: The tops and sides should be covered in varying sizes of streusel crumbles pressed into the cookie dough.
- Bake cookies for 8-10 minutes or until the edges are set. Do not overbake.
- Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
- Store: Store cookies in an airtight container at room temperature for up to a week. Cookies are always best enjoyed within 2-3 days!
- Freeze: Freeze coffee cake cookies in a freezer-safe container or in Ziploc bags for up to 3 months. Place a piece of parchment paper between each cookie to prevent them from sticking.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.