Introduction

These Gilmore Girls coffee cake cookies bring together the best of two beloved treats: soft, cinnamon-spiced cookies topped with a crumbly streusel and a sweet vanilla glaze. They’re perfect for any coffee break or cozy afternoon snack.

The image shows three large crumbly cookies on white parchment paper placed on a white marbled surface. The cookies are golden brown with a rough and crumbly texture on top; one in the center has a drizzle of white icing spread unevenly across its surface, creating thin lines and small drops around it. To the side, there is a small honey dipper with honey dripping near one cookie. A few delicate white baby's breath flowers are visible at the top, adding a light decorative touch. Part of a white plate with another cookie is seen on the left edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter, softened (113 g)
1/2 cup vegetable oil (100 g)
1 cup brown sugar (215 g)
1 large egg
1 tsp vanilla extract
2 tsp cinnamon
2 1/2 cups all-purpose flour (325 g)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter, softened (56 g)
1/4 cup brown sugar (54 g)
1/3 to 1/2 cup flour (43-65 g)
1/2 tsp cinnamon (for streusel)
Pinch of salt (for streusel)
1/2 cup powdered sugar (56 g)
1 tbsp milk
Splash of vanilla extract (for icing)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the softened butter, vegetable oil, and brown sugar. Mix for a couple of minutes until smooth, light in color, and fluffy.
Step 2: Add the egg and vanilla extract to the butter mixture, stirring until fully incorporated.
Step 3: In a separate bowl, whisk together the cinnamon, flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Step 4: To make the streusel topping, combine the softened butter, brown sugar, cinnamon, pinch of salt, and 1/3 cup flour in a bowl. Mix with a spoon or by hand. The mixture should stick together but crumble easily when pressed between your fingers. If it doesn’t crumble, add flour 1 tablespoon at a time until the right texture is achieved.
Step 5: Using a large cookie scoop (about 1/4 cup), scoop balls of dough onto a baking sheet lined with parchment paper. Press an indent into the center of each dough ball using the back of your scoop or your fingers.
Step 6: Sprinkle a couple of tablespoons of the streusel mixture into each indent on the cookies.
Step 7: Bake the cookies for 10 to 12 minutes at 350°F until they are lightly golden around the edges.
Step 8: While the cookies bake, prepare the icing by whisking together powdered sugar, milk, and a splash of vanilla until smooth and runny.
Step 9: Once the cookies have cooled slightly, drizzle the icing generously over the tops. Allow the icing to set before serving. Enjoy!

Tips & Variations

For extra cinnamon flavor, try adding a teaspoon of cinnamon to the icing as well.
Use light brown sugar for a milder molasses flavor or dark brown sugar for a richer taste in both the dough and streusel.
Swapping vegetable oil for melted coconut oil will add a subtle coconut aroma and keep cookies moist.
Chill the dough for 30 minutes before scooping to make handling easier and prevent spreading.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. If you want them a little softer after storage, warm them in the microwave for 10-15 seconds before serving. For longer storage, freeze the cookies (without icing) for up to 2 months and thaw at room temperature before glazing and serving.

How to Serve

The image shows three large round cookies with a crumbly texture on a white marbled surface covered partially with white parchment paper. One cookie in the center has a light drizzle of white icing zigzagging across the top, adding a shiny contrast to its golden-brown crumbly base. The other two cookies have a similar crumbly texture but without icing; one is slightly broken at the edge. Near the bottom right corner, a honey dipper with a few drops of honey rests on the parchment paper. In the top left corner, part of a white plate with a cookie is visible, along with small white flowers scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to one day in advance and refrigerate it tightly covered. Let it warm slightly before scooping and baking.

What’s the best way to get the streusel texture right?

The streusel should be crumbly but able to hold its shape when pressed. Add flour gradually until it holds together but still breaks apart easily when pinched.