These are the cookies for anyone who sneaks the streusel crumbs off coffee cake before eating the cake. Cinnamon Streusel Cookies are pure streusel: buttery, cinnamon-scented crumbs baked into crisp circles or wedges.
Why you’ll love this recipe
If you think streusel is the best part of any dessert, good news: those buttery, cinnamon-speckled crumbs become cookies. When streusel crumbs are pressed together and baked, they form a crunchy, addictive cookie that can be made as a large round and cut into wedges or baked as individual rounds.
Finish them with a simple glaze or a dusting of confectioner’s sugar for extra charm. They’re perfect with a quiet cup of tea, on a holiday cookie platter, or tucked into a gift package for friends and family.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Melt the butter in a microwave-safe bowl and set aside to cool.
- In a large bowl, whisk together the flour, semolina, sugar, baking powder, salt, and cinnamon. Stir in the vanilla and melted butter. Rub the mixture with your fingers until you have streusel crumbs, about pea size and smaller.
- Evenly spread the streusel across the bottom of a springform pan for wedges, or divide into the cups of a cupcake pan or circle molds for round cookies.
- Bake 12–18 minutes until lightly golden. Smaller individual cookies will finish sooner than a single large round. Cool completely in the pan.
- Optional glaze: whisk confectioner’s sugar with milk, cinnamon, and vanilla in a small bowl.
- When cooled, dust cookies with confectioner’s sugar or drizzle with the glaze. Allow glaze to set before storing.
Storage
Store in an airtight container at room temperature for up to one week.
Variations
- Bake the streusel in a 9-inch springform pan and cut into wedges or break into chunks for a brittle-like texture.
- For individual round cookies, press the streusel into cupcake cups or cylinder molds before baking.
- Package baked rounds in paper baking cups with lids for attractive, easy-to-ship gifts. Stack two or three cups and tie with ribbon for a simple presentation.
Related recipes
Cinnamon Snowball Cookies are melt-in-your-mouth treats with warm cinnamon flavor and no nuts. Cinnamon Sugar Twist Cookies are Greek butter cookies perfect for coffee breaks. Cinnamon Snap Cookies add a crisp, spicy option to any cookie jar. Cinnamon Oat Flour Cookies offer a crunchy oat-forward texture with cinnamon spice. Cinnamon Spritz makes dozens of spiced press cookies quickly. Cinnamon Divinity Cookies are a crispy, cinnamon-forward twist on a classic.
For a quick cinnamon loaf, try the Amish Cinnamon Bread recipe for moist, flavorful slices that make great snacks and gifts.
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Cinnamon Streusel Cookies
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Ingredients
Cookies
- ¾ cup plus 3 tablespoons all-purpose flour
- ¾ cup fine semolina flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 11 tablespoons unsalted butter
- 2 teaspoons vanilla paste or extract
Glaze
- 1 cup confectioner’s sugar
- 2 tablespoons milk
- ½ teaspoon cinnamon
- ½ teaspoon vanilla paste or extract
Instructions
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Preheat oven to 350°F. Round cookies can be made with circle molds or cupcake pans. Wedge or chunk cookies can be made in a 9-inch springform pan. Pans do not require lining or greasing.
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Melt the butter in a bowl in the microwave and set aside to cool.
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In a large bowl, whisk together the flour, semolina, sugar, baking powder, salt, and cinnamon.
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Stir in the vanilla and melted butter. Rub mixture with your fingers to form streusel crumbs, pea size and smaller.
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Press streusel evenly into the bottom of the prepared pan(s).
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Bake 12–18 minutes until light golden. Smaller cookies bake faster than a large springform pan.
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Cool completely in the pan.
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Optional: mix confectioner’s sugar, milk, cinnamon, and vanilla for the glaze.
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Dust cooled cookies with confectioner’s sugar or drizzle with glaze. Allow glaze to firm before storing.
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Store in an airtight container at room temperature for up to one week.
Notes
- Double-wrap stacks of 2–3 cookies in plastic wrap.
- Place wrapped stacks in an airtight container or freezer-weight zip-top bag with minimal movement.
- Use plenty of soft padding in the mailing box so cookies don’t shift and break during transit.
Nutrition
First Published: November 19, 2015. Last Updated: November 15, 2022. Updated for a better reader experience.