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Bakery Style Coffee Cake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Elizabeth Buuck
  • Prep Time: 30 minutes
  • Cook Time: 15 min
  • Total Time: 1 hour
  • Yield: 6 Giant Cookies 1x


Big bakery-style coffee cake cookies that are a dead ringer for the original Gideon’s Bakehouse version complete with layers of cinnamon streusel and crunchy double baked butter crumbs!



For the Double Baked Butter Crumbs

  • 6 TBSP Salted Butter, melted
  • 3 TBSP Light Brown Sugar
  • 3 TBSP Granulated Sugar
  • 2 tsp Cinnamon
  • 3/4 C (95 g) All Purpose Flour

For the Cookies

  • 1 C (226 g) Salted Butter, cold and cubed
  • 3/4 C (165 g) Light Brown Sugar
  • 1/4 C (55 g) Granulated Sugar
  • 1 Lg Egg + 1 Egg Yolk, at room temperature
  • 1 TBSP Vanilla Bean Paste (or 1.5 TBSP Pure Vanilla Extract)
  • 1 1/4 C (165 g) All Purpose Flour
  • 1 1/4 C (165 g) Cake Flour
  • 2 tsp Cornstarch
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Salt

For the Cinnamon Streusel

  • 1 TBSP Cinnamon
  • 1/2 C (110 g) Light Brown Sugar
  • 2 TBPS All Purpose Flour
  • 6 TBSP Butter, very soft but not melted

*Cinnamon sugar for sprinkling, optional


For the Double Baked Butter Crumbs –

  • Line a cookie sheet with parchment paper and preheat the oven to 350.
  • In a small mixing bowl, stir the sugars, cinnamon, and flour until well combined.
  • Pour in the melted butter and mix until crumbly. It should be the consistency of wet sand, no loose flour! Add extra butter if it’s dry. 
  • Pour onto the prepared sheet pan and spread gently into an even layer.
  • Bake at 350 for 15 minutes, then allow to cool.
  • Break up any extra large pieces but leave a variety of shapes and sizes. Set aside.

For the Cookies –

  • In the bowl of your stand mixer with the paddle attachment, add the brown sugar, granulated sugar, and cold cubed butter. Cream for 5 minutes, or until the butter is fully incorporated and the mixture is light and fluffy. Take the time to scrape down the bottom and sides of the bowl as needed.
  • Add the egg, egg yolk, and vanilla bean paste and mix for another 2 minutes.
  • Add all of the dry ingredients – all purpose flour, cake flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Mix until JUST combined.
  • Use a cookie scoop to scoop 18 2 oz portions of dough onto a parchment lined baking sheet. *2 oz of dough is about 2 TBSP of dough. Pop it in the fridge for about 10 minutes or until it’s firm enough to handle.
  • In the meantime, make the cinnamon streusel.

For the Cinnamon Streusel –

  • Stir all of the ingredients together until well combined.

Assemble and Bake –

  • Take the slightly chilled dough and press it into flat rounds. You’ll use 3 of these per cookie to create a total of 6 giant cookie dough balls.
  • To assemble one cookie – take a flattened piece of dough and spread about 2 tsp of the cinnamon streusel on top spreading it almost to the edge. Then, place a 2nd piece of dough on top. Spread another 2 tsp of the streusel on that, then finally top with a 3rd piece of dough. Use your hands to gently roll it into a tall ball (not perfectly round to help prevent spreading)
  • Once you have all 6 assembled, cover the top and sides of each one with the butter crumbs you prepared earlier. Use a variety of shapes and sizes to cover as much surface area as possible.
  • Place all 6 cookies into the freezer for 15 minutes while you preheat the oven to 350.
  • To bake- place 2 cookies on a parchment lined cookie sheet with plenty of space between them. Bake at 350 for 15 minutes.
  • Remove them from the oven, and while the cookies are still hot, use a spoon or small rubber spatula to scoot the runaway edges back into place and create a more perfect circle. Fill in any empty spaces with leftover butter crumbs and sprinkle with cinnamon sugar.
  • Let cool on the hot cookie sheet for at least 10 minutes!


  • TO MAKE THIS RECIPE GF – Replace all of the all purpose flour in this recipe with a 1 to 1 Gluten Free flour like Bob’s Redmill or King Arthur Baking. For the cake flour, you’ll have to make your own which is easy to do. You just want to replace 2 TBSP of the 1 to 1 GF flour per cup with 2 TBSP of cornstarch. So – Grab your measuring cup, and put 2 TBSP cornstarch into the bottom of the cup. Then, spoon in the GF flour to the top and level it off with a butter knife. For the extra 1/4 C of cake flour, use 1/2 TBSP cornstarch, then spoon in the 1 to 1 flour and level off. If you’re weighing your ingredients (which I highly recommend!) you’ll use 315 TOTAL g of 1 to 1 flour and 3 TBSP cornstarch.
  • You can make these ahead of time and freeze for up to 3 months before baking!