Gingerbread Coffee Cake Cookies- a sweet molasses base filled with brown sugar, cloves cinnamon, ginger and nutmeg. Topped with a cinnamony and buttery streusel.
Just like my viral pumpkin coffee cake cookies, these Gingerbread Coffee Cake Cookies might even be better. Can you even believe that???
For more Christmas related desserts, here are some you should make!
- Oreo Gingerbread Cake
- Easy and Tasty Christmas Sugar Cookie Bars
- White Chocolate Caramel Pretzel Cake
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Why you will love these Gingerbread Coffee Cake Cookies
- Christmas delight- these are seriously so delightful, they are
- Easy to make- They are incredibly easy to make and take no skill whatsoever to create.
- Soft cookie base- these cookies use two different kinds of flour to help build onto the texture.
- New family favorite- this might want you want to leave out for Santa to eat. (He'll thank you later I promise)
- Delicious- If being easy isn't enough, they are ridiculously tasty.
Ingredients you will need for this recipe
This recipe doesn't require too many ingredients, but here are some you might not have on hand! For a full list of ingredients, check out the recipe card below for the full list.
- Unsalted butter- Don't you go buy that salted butter. It will totally change the flavor of the cookies and make them EXTRA salty.
- Molasses- this is my favorite brand that you can find here
- Pure Vanilla extract
- Light brown sugar- You can use dark brown sugar if you only have it, I prefer light!
- Ground spices- you will use ground ginger, cinnamon, nutmeg, and cloves.
- All purpose flour- make sure to spoon and level it for a more even measurement!
- Powder sugar- This will be used for the icing on top.
Step by step- Gingerbread Coffee Cake Cookies
For this recipe, here are some of my favorite equipment I use and recommend.
I use a stand mixer, my favorite brand is kitchen aid, and you can buy my exact kitchen aid here
You will need parchment paper, bowls, bowl scraper, and a rubber spatula. I use this pan that you can find here:
Step 1: Prep your oven and pan. Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
Step 2: Cream the butter and sugar. In a stand size mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy. About 3 minutes.
Step 3: Beat each egg/egg yolk. Add in the egg and egg yolk and continued to beat on medium speed for about 1 minute
Step 4: Add molasses and vanilla. Add the molasses and vanilla extract, mix on low just until incorporated
Step 5: Add the dry ingredients. On the lowest speed, add in the flour, salt, baking powder, cinnamon, and ginger. Mix just until there are no more flour streaks.
Step 6: Scoop your dough. Using a large cookie scooper, scoop out 8 equally sized cookie dough balls. Place them on the prepped baking sheet, and place them in the fridge while you make the crumb topping.
Step 7: Make the toping. In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a "shaggy" look. There should be no flour streaks.
Step 8: Coat the top of the cookie dough balls. Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered.
Step 9: Bake the cookies. Bake for 14-16 minutes. Let the cookies cool and add the drizzle.
Expert Baking tips
- Creaming the cold butter and sugar is really important. Under creaming will result in a flat and spread cookie.
- Sift your dry ingredients for the best results
- Don't over mix the flour. Over mixing the gluten can cause a dry cookie.
- Here are my favorite parchment paper liners
FAQ
Can I make these into smaller cookies?
Yes, you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Can these cookie dough balls be frozen?
Yes, they can. Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for up to 6 months. You don't even have to thaw them before you bake. You can freeze them with the crumb on top too!
Can I chill the cookie dough overnight?
Yes! I recommend scooping them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Get your oven up to temp and place them on a cookie sheet to bake. You want them cold.
Storing and freezing
Store these Gingerbread Coffee Cake Cookies at room temperature in an airtight container up to 5 days.
Freezing Gingerbread Coffee Cake Cookies
You can freeze the cookie dough balls or fully baked cookies. Make sure they are in an airtight container, then they can be stored for up to 6 months.
I'm sure you'll love this recipe, if you try it, remember to leave review and rate it for me!
For more recipe inspiration, I will list some you should try!
- The Most Delicious Pumpkin Coffee Cake Cookies
- The Best Fall Inspired Apple Crumb Cookies
- Festive Gingerbread Crinkle Cookies
- Super Easy Gingerbread Cake With Frosting
Recipe
Gingerbread Coffee Cake Cookies
Ingredients
Cookies base
- 1 cup unsalted butter room temperature
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- ¼ cup molasses
- 3 ⅓ cup all purpose flour
- 1 ½ tablespoon corn starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 teaspoon ground ginger
- ¾ teaspoon salt
For the crumb topping
- ½ cup unsalted butter cut to pea size.
- 3 tablespoons molasses
- ½ cup brown sugar
- 1 teaspoons Cinnamon
- 1 cup All Purpose Flour
For the powder sugar drizzle
- 1 cup powder sugar
- 2 tablespoons milk
Instructions
For the cookies
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
- In a stand size mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy. About 3 minutes.1 cup unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar
- Add in the egg and egg yolk and continued to beat on medium speed for about 1 minute. With a rubber spatula, scrape down the sides and the bottom of the bowl.1 large egg, 1 large egg yolk
- Add the molasses and vanilla extract, mix on low just until incorporated¼ cup molasses, 2 teaspoon vanilla extract
- On the lowest speed, add the flour, salt, baking powder, cinnamon, cloves, nutmeg, and ginger. Mix just until there are no more flour streaks.3 ⅓ cup all purpose flour, 1 ½ tablespoon corn starch, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoon cinnamon, ¼ teaspoon ground cloves, 2 teaspoon ground ginger, ¾ teaspoon salt, ¼ teaspoon ground nutmeg
- Using a large cookie scooper, I used 3 tablespoon size scoop and smushed two together to make them larger. Scoop out 10 equally sized cookie dough balls. Place them on the prepped baking sheet, and place them in the fridge while you make the crumb topping.
For the topping
- In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a "shaggy" look. There should be no flour streaks.½ cup unsalted butter, 3 tablespoons molasses, ½ cup brown sugar, 1 teaspoons Cinnamon, 1 cup All Purpose Flour
- Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered. Really press the streusel into the dough.
- Bake for 14-16 minutes, while they are baking make the drizzle by combing both ingredients and mixing until incorporated
- Once the cookies are done, let them slightly cool and drizzle with the icing.1 cup powder sugar, 2 tablespoons milk
Ella says
Just made these and they were amazing!!
Ralph says
Don't follow the metric measurements. 208 grams of flour is not enough. Your dough will come out too wet and flat.
Chloe says
This recipe is amazing!! I used a 3TB cookie scoop which made 18 cookies. I baked them for 12 minutes and they turned out amazing. They also freeze and reheat great!! Straight from frozen, bake at 300° for 8 minutes. Mwah. Amazing.
Erickson says
Definitely looking forward to making these. Thank you for such an amazing and easy to following website and recipes.
Anonymous says
These are the best cookies!
Anonymous says
This worked exactly as written, thanks!
Ally says
An incredible recipe, and was enjoyed by those who aren’t keen on gingerbread because they’re THAT good