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Soft, chewy coffee cake cookie with a buttery streusel on top that is then filled with a smooth cream cheese frosting that has hints of warm brown sugar and cinnamon. This brings the traditional coffee cake breakfast snack into a late night dessert.
There’s something about the holiday season that makes slowing down in the kitchen feel extra special, and these Coffee Cake Cookie Sandwiches are now part of my holiday tradition. The warm cinnamon, the buttery streusel, and that fluffy cream cheese filling taste like the kind of treat you enjoy with a quiet morning coffee before the day gets busy, or as a late night dessert once everyone goes to bed. They’re simple, nostalgic, and the perfect cookie to bring to a holiday gathering. If you’re looking for a holiday bake that feels comforting and memorable, this one is it.
Coffee Cake Cookie Sandwiches with Streusel and Cream Cheese Frosting
Ingredients
Coffee Cake Cookies:
- 1 cup unsalted butter, softened, (226 g)
- 1 cup light brown sugar (200 g)
- ⅓ cup white granulated sugar (67 g)
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 2 ¾ cups all purpose flour (325 g)
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
Streusel:
- 2 tbsp unsalted butter, melted (28 g)
- 1/4 cup light brown sugar (50 g)
- ¼ all purpose flour, (30 g)
- 1 tsp cinnamon
Brown Sugar Cream Cheese filling:
- 4 oz cream cheese, softened softened (114 g)
- 4 tbsp unsalted butter, softened (56 g)
- 2 tbsp light brown sugar
- 1 ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cinnamon Streusel Topping
- In a small bowl, combine melted butter, brown sugar, flour, cinnamon, and a pinch of salt. Mix with a fork until it forms soft, crumbly clusters. Place the bowl in the refrigerator while you make the cookie dough.
Coffee Cake Cookie:
- Using a stand mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the eggs one at a time, then add vanilla extract. Continue beating until smooth and creamy, scrapping down the sides as needed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and gently mix until a soft, thick cookie dough forms. Avoid over-mixing to keep the cookies tender.
- Scoop the dough into 16 balls, using about 2 1/2 tablespoons of dough each. Arrange them on your prepared baking sheets, spacing them 2 inches apart. For 8 of the cookie dough balls, lightly press the center of the cookie dough balls then add a heaping spoon of the chilled streusel into the top of each dough ball.
- Bake for 10–12 minutes, or until the edges look set but the centers are still soft. Scoot with a round object to create a perfectly round cookie. Allow to rest on baking sheet for 15 minutes, then transfer to a cooling rack to allow the cookies to cool completely before filling.
Brown Sugar Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter until completely smooth and creamy. Mix in the powdered sugar, brown sugar, vanilla, cinnamon, and a pinch of salt. Continue whipping until light and fluffy.
- Pipe or spread the brown sugar cream cheese filling onto the flat side of a cooled cookie. Place a second cookie on top and gently press to create a sandwich. Repeat with all cookies. Refrigerate the assembled cookie sandwiches for 10–15 minutes to help them firm up.
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney