These soft and chewy cookies are topped with a cinnamon-sugar swirl and buttery crumble—just like your favorite coffee cake in cookie form.

For the Cookies:

1 ½ cups all‑purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

¼ tsp ground nutmeg

For the Dough:

½ cup unsalted butter

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Cinnamon‑Sugar Swirl:

¼ cup granulated sugar

1 ½ tsp ground cinnamon

For the Crumble Topping:

¼ cup all‑purpose flour

2 Tbsp softened unsalted butter

2 Tbsp brown sugar

Pinch of salt

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Prep: Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

Dry Mix: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Cream: In a large bowl, beat butter and sugar until light and fluffy (~3 min). Add egg and vanilla; beat until combined.

Combine: Gradually mix in dry ingredients until just combined—do not overmix.

Cinnamon-Sugar: In a small bowl, mix swirl sugar and cinnamon; set aside.

Crumble: Mix flour, butter, brown sugar, and salt until coarse crumbs form; set aside.

Form Cookies: Scoop tablespoon-sized dough balls onto the baking sheet, spacing ~2″ apart.

Add Swirl and Crumble: Press a small indent in each ball, fill with cinnamon-sugar, and top with crumble.

Bake: Bake for 10–12 minutes until edges are golden and centers set.

Cool: Let cool on the sheet for 5 min before transferring to a wire rack.

Add-ins: Mix in chopped nuts (walnuts/pecans) in the crumble or top for extra crunch.

Spice swap: Try allspice or ginger in the dough for a flavor twist.

Optional glaze: Drizzle with powdered‑sugar glaze for added sweetness.

No crumble?: Skip crumbs—the cinnamon-sugar swirl alone is still delicious.