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Gingerbread Coffee Cake Cookies

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These cozy cookies combine classic gingerbread flavor with a tender crumb, buttery streusel topping, and a sweet vanilla glaze. Perfect for holiday gatherings, brunch, or a comforting treat with your morning coffee.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup molasses
  • 1 large egg, room temperature
  • 1/4 cup sour cream (or Greek yogurt)
  • 1 teaspoon vanilla extract
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, cold and diced
  • Optional: 1/4 cup chopped pecans or walnuts
  • For the Vanilla Glaze:
  • 3/4 cup powdered sugar
  • 1–2 tablespoons milk (dairy or non-dairy)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter with brown sugar until light and fluffy (2-3 minutes).
  4. Beat in molasses until incorporated. Add egg, sour cream, and vanilla extract; mix until smooth.
  5. Gradually mix dry ingredients into wet ingredients, about 1/3 at a time, until a soft, scoopable dough forms.
  6. For the streusel: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts if using. Chill if butter softens.
  7. Using a medium cookie scoop (about 2 tbsp), drop dough onto prepared sheets, spacing 2 inches apart. Flatten each mound to about 1/2-inch thick.
  8. Press about 1 tbsp of streusel onto each cookie, covering the top.
  9. Bake for 12-14 minutes, until edges are set and streusel is lightly golden. Rotate sheets halfway through baking.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool.
  11. For the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed.
  12. Drizzle glaze over cooled cookies using a spoon or piping bag. Let glaze set for 15-20 minutes before serving.

Notes

Chill streusel before topping for best texture. Do not overmix dough after adding flour. For gluten-free or dairy-free adaptations, use 1:1 gluten-free flour and plant-based butter/yogurt. Cookies taste even better the next day as spices mellow. Store in airtight container up to 4 days or freeze for longer storage.

Nutrition

Keywords: gingerbread, coffee cake cookies, holiday cookies, streusel, vanilla glaze, Christmas, brunch, easy cookies, comfort food

Find it online: https://bitefuljoy.com/gingerbread-coffee-cake-cookies-easy-streusel-and-glaze-recipe/