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–+ servings
Close of of vegan coffee cake cookie with drizzle of runny white icing, on parchment paper.

Vegan Coffee Cake Cookies

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These vegan coffee cake cookies are soft, pillowy and perfect for cinnamon lovers! They combine a thick cinnamon cookie with a buttery streusel and are topped with an easy icing.
Course Dessert
Cuisine American, Vegan
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12 cookies
Author Anthea

Ingredients

Cinnamon Streusel topping

Cinnamon Cookies

Icing

Instructions

Make the cinnamon streusel topping:

  • Add all ingredients to a small bowl and mix until it resembles a fine crumbly mixture. Set aside.

Make the cinnamon cookies:

  • Preheat the oven to 350°F (180°C). Line 2-3 large baking sheets with parchment paper.
  • Add the butter and two sugars to a large bowl (if using an hand mixer) or a stand mixer with the paddle attachment. Beat until fluffy and well combined. Add 2 tablespoons (30g) of yogurt and vanilla and beat until combined.
  • Add the dry ingredients (flour, cinnamon, baking soda, baking powder, and salt) and mix until combined. The dough should be slightly soft and tacky but not sticky. If the dough is too sticky, chill it in the fridge for at least 10 minutes so the flour soaks up the extra moisture. If the dough is too dry, add a little more dairy-free yogurt and mix until combined.

Assemble and bake the cookies:

  • Divide and roll the cookie dough into 12 balls. Slightly flatten each ball with the palm of your hands or the bottom of a glass.
  • Arrange the flattened cookies on each lined baking sheet, with about 2 inches (5 cm) between them. Make an indent in each cookie, using your thumbs, the curved side of a spoon or a small lid.
  • Very generously crumble the streusel topping into the indent of each cookie. If you have extra streusel, spread it on a separate lined baking sheet.
  • In your preheated oven, bake the cookies for around 11-13 minutes. If you have extra streusel, bake it at the same time but remove it after 8 minutes.
  • Allow the cookies to cool on the cookie sheets placed on a wire rack. If you prefer softer cookies, transfer them to a wire rack after 10 minutes. Your cookies may be puffy when they come out of the oven but will deflate a little. If your cookies have changed shape, use a large cookie cutter or small spoon to reshape them. If desired, sprinkle the additional crumble on the cookies while they're still warm.

Decorate the cookies:

  • To make the icing, mix the powdered sugar and milk in a small bowl until smooth. The icing should be thick but runny. For a thicker icing, add more powdered sugar or add more milk for a runnier icing.
  • When the cookies have completely cooled, drizzle with the icing. Enjoy immediately or allow the icing to set.
  • Store the cookies in an airtight container at room temperature for 2-3 days. If you'd like softer cookies, add a piece of bread to the container, though I never need to do this. The cookies can also be stored in the fridge for up to 2 weeks or freezer for up to 2 months. Before serving, let the cookies come to room temperature or briefly warm them up.

Notes

  1. Yogurt helps make these cookies puffy, whereas cookies made with dairy-free milk will spread a little more.
  2. Measuring flour accurately: If you're using measuring cups, please use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. I don't recommend using the measuring cup to scoop flour out of your container as too much flour will result in dry cookies that don't spread. Alternatively, use the grams measurements.
    Gluten-free version: Readers have successfully made this recipe with gluten-free flour, however results will will depend a lot on the brand and mix of the flour.