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These sour cream coffee cake cookies combine the buttery crumble of classic coffee cake with the soft texture of a cookie. The tender cookie base is piled high with buttery brown sugar crumble that’s all drizzled with icing before serving. Share them with family and friends or save them for a warm cup of coffee (or both!).
Love a creative cookie recipe? Try Christmas crack cookies, Taylor Swift chai cookies, or peppermint bark cookies next.
These cookies take everything you love about coffee cake (like this gluten free coffee cake) and bake it into handheld perfection. Highly recommend with a cup of coffee and Gilmore Girls on repeat.
The sour cream in the dough gives the cookies an incredibly soft texture, while the cinnamon crumb topping adds sweetness and crunch.
The best part? They don’t spread much in the oven, so the crumb topping stays right where it belongs—in the middle of each cookie!
Pair them with coffee for a cozy morning, bring them to your next brunch gathering, or add them to your list of Christmas cookies. They’re making my nice list alongside chocolate chip pudding cookies and Ritz thin mints!
Need another no chill cookie recipe? Try Reese’s peanut butter cup cookies, molasses ginger cookies, or pistachio pudding cookies next.
Ingredients You Need
Here are the simple ingredients you need to make this coffee cake cookie recipe. Skip to the recipe card for exact measurements.
Crumb Topping
- Unsalted butter: Melted for easy mixing.
- Brown sugar: Adds sweetness with a hint of molasses.
- All-purpose flour: Use gluten-free if needed.
- Cinnamon: For that warm, spiced flavor.
Sour Cream Cookie Dough
- Butter & oil: Keep the cookies soft and rich.
- Sour cream: Adds moisture and tang.
- Granulated sugar: Sweetens the dough perfectly.
- All-purpose flour: Regular or gluten-free both work.
- Baking powder, salt, cinnamon: Balance the sweetness and add flavor.
- Icing: powdered sugar and heavy cream.
This recipe was inspired by my friend Erin’s gluten-free peppermint sour cream cookies. We decided to swap recipes this year and put our twist on them. She turned my Christmas crack cookies gluten-free.
How to Make Coffee Cake Cookies
Here are the simple steps, with photos, to make these cookies. Skip to the recipe card for the printable version.
Step 1. Prepare the Crumb Topping. Mix melted butter, brown sugar, flour, and cinnamon.
Step 2. Mix the dough. Beat butter and oil, then mix in sour cream, sugar, and dry ingredients.
Step 3. Shape the Cookies. Scoop dough, press a well in the center.
Step 4. Fill with Crumb Topping. Fill the well with prepared crumb topping until it’s full and slightly overflowing.
Step 5. Bake. Bake them at 350 for 11-13 minutes. They should not turn golden brown so don’t over bake.
Step 6. Top with Icing. Mix the icing in a bowl and drizzle over the baked cookies.
Expert Tips
- Don’t ove rbake. These cookies should be slightly underdone to stay soft.
- Use a large scoop. This keeps the cookies uniform and ensures they hold the crumb topping.
- Cool before icing. Let the cookies cool slightly so the icing doesn’t melt too much.
Recipe FAQs
Yes! Use a gluten-free all-purpose flour blend with xanthan gum for both the dough and crumb topping.
Absolutely! Freeze the cookies (without icing) in an airtight container for up to 3 months. Thaw and drizzle with icing before serving.
You can substitute full-fat Greek yogurt if needed.
Storage Tips
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Extend freshness by storing in the fridge for up to 7 days.
Freezer: Freeze cookies (without icing) in a freezer-safe bag for up to 3 months.
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Coffee Cake Cookies
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Ingredients
Crumb Topping
- 1/2 cup unsalted butter melted
- 1 cup light brown sugar packed
- 1 cup all-purpose flour gluten-free if needed
- 1/2 teaspoon cinnamon
Sour Cream Cookie
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil or avocado oil
- 1 cup full fat sour cream room temperature
- 1 large egg room temperature
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 4 1/2 cups all purpose flour gluten-free if needed
Icing
- 1/2 cup powdered sugar
- 2-3 Tablespoon heavy cream
Instructions
- Preheat the oven to 350°F. Line to large rimmed baking sheets with parchment paper.
- In a medium bowl, combine the crumb topping ingredients with a spoon or spatula until combined and crumbly.1/2 cup unsalted butter, 1 cup light brown sugar, 1 cup all-purpose flour, 1/2 teaspoon cinnamon
- To the bowl of a stand mixer, or electric hand mixer, add the butter and mix on medium-high speed until light and fluffy, 2-3 minutes. Add the oil and mix for another 1-2 minutes.1/2 cup unsalted butter, 1/2 cup vegetable oil or avocado oil
- Add the sour cream, egg, granulated sugar, and vanilla extract and mix on medium-low speed until combined.1 cup full fat sour cream, 1 large egg, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the baking powder, cinnamon, salt, and 1/4 cup of flour. With the mixer running on low speed, add half the dry ingredients, mix, then add the remaining mixture until combined.1 teaspoon baking powder, 1 teaspoon salt, 3/4 teaspoon cinnamon, 4 1/2 cups all purpose flour
- Use 1/4 cup (or a very large cookie scoop) to scoop out the dough and place them 3 inches apart on the prepared baking sheets. Use the back of a Tablespoon to create a well in to center of the cookie dough. These cookies don’t spread much so shape them the best you can.
- Fill each well generously with the prepared crumb topping, until it's overflowing slightly.
- Bake in the preheated oven for 10-12 minutes. Do not over bake—they shouldn’t turn golden brown. They should be slightly underbaked to stay soft.
- While they’re baking, whisk together the powdered sugar and heavy cream until smooth. Do not add more heavy cream or it won’t set.1/2 cup powdered sugar, 2-3 Tablespoon heavy cream
- When the cookies are done, remove them from the oven and drizzle them with the icing. Allow them to cool on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Extend freshness by storing in the fridge for up to 7 days.
- Freezer: Freeze cookies (without icing) in a freezer-safe bag for up to 3 months. Freeze cookie dough for up to 3 months. Thaw overnight in the fridge and bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
