Copycat Crumble Coffee Cake Cookies

Serves 16
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Directions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2Preheat your oven to 350°F (175°C).
  3. 3Preheat your oven to 350°F (175°C).
  4. 4In a large bowl, add 3/4 cup of unsalted soft butter, 3/4 cup of granulated sugar, and 1/4 cup of brown sugar.
  5. 5In a large bowl, add 3/4 cup of unsalted soft butter, 3/4 cup of granulated sugar, and 1/4 cup of brown sugar.
  6. 6In a large bowl, add 3/4 cup of unsalted soft butter, 3/4 cup of granulated sugar, and 1/4 cup of brown sugar.
  7. 7Cream the butter and sugars on medium speed for 3 minutes or until light in color.
  8. 8Cream the butter and sugars on medium speed for 3 minutes or until light in color.
  9. 9Cream the butter and sugars on medium speed for 3 minutes or until light in color.
  10. 10Add one egg and 1 teaspoon of vanilla extract and mix on medium speed for 2 minutes.
  11. 11Add one egg and 1 teaspoon of vanilla extract and mix on medium speed for 2 minutes.
  12. 12Add one egg and 1 teaspoon of vanilla extract and mix on medium speed for 2 minutes.
  13. 13Once the wet ingredients are combined, add 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt.
  14. 14Once the wet ingredients are combined, add 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt.
  15. 15Once the wet ingredients are combined, add 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt.
  16. 16Mix on low speed until all dry bits are incorporated and the dough is formed.
  17. 17Mix on low speed until all dry bits are incorporated and the dough is formed.
  18. 18Mix on low speed until all dry bits are incorporated and the dough is formed.
  19. 19Using a 2 tablespoon cookie scoop, scoop the dough onto a lined baking sheet.
  20. 20Using a 2 tablespoon cookie scoop, scoop the dough onto a lined baking sheet.
  21. 21Using a 2 tablespoon cookie scoop, scoop the dough onto a lined baking sheet.
  22. 22Roll the scooped dough into perfect balls in your hand.
  23. 23Roll the scooped dough into perfect balls in your hand.
  24. 24Roll the scooped dough into perfect balls in your hand.
  25. 25Take a 1 teaspoon measure and carve little holes in the center of each cookie.
  26. 26Take a 1 teaspoon measure and carve little holes in the center of each cookie.
  27. 27Take a 1 teaspoon measure and carve little holes in the center of each cookie.
  28. 28To make the coffee cake crumble, add 1/2 cup of all-purpose flour, 1/3 cup of brown sugar, 1 teaspoon of cinnamon, and 3 tablespoons of cold cubed butter to a bowl.
  29. 29To make the coffee cake crumble, add 1/2 cup of all-purpose flour, 1/3 cup of brown sugar, 1 teaspoon of cinnamon, and 3 tablespoons of cold cubed butter to a bowl.
  30. 30To make the coffee cake crumble, add 1/2 cup of all-purpose flour, 1/3 cup of brown sugar, 1 teaspoon of cinnamon, and 3 tablespoons of cold cubed butter to a bowl.
  31. 31Using your hands, mash the butter into the dry ingredients until a sand-like texture forms.
  32. 32Using your hands, mash the butter into the dry ingredients until a sand-like texture forms.
  33. 33Using your hands, mash the butter into the dry ingredients until a sand-like texture forms.
  34. 34Top each cookie with the delicious crumble.
  35. 35Top each cookie with the delicious crumble.
  36. 36Top each cookie with the delicious crumble.
  37. 37Place your cookies in the oven to bake on 350°F (175°C) for 11-13 minutes.
  38. 38Place your cookies in the oven to bake on 350°F (175°C) for 11-13 minutes.
  39. 39Place your cookies in the oven to bake on 350°F (175°C) for 11-13 minutes.
  40. 40Allow them to cool completely before topping them with your icing.
  41. 41Allow them to cool completely before topping them with your icing.
  42. 42Allow them to cool completely before topping them with your icing.
  43. 43For the icing, combine 1/2 cup of powdered sugar and 1 tablespoon of milk in a small bowl and mix.
  44. 44For the icing, combine 1/2 cup of powdered sugar and 1 tablespoon of milk in a small bowl and mix.
  45. 45For the icing, combine 1/2 cup of powdered sugar and 1 tablespoon of milk in a small bowl and mix.
  46. 46Drizzle the icing over the cooled cookies and enjoy!
  47. 47Drizzle the icing over the cooled cookies and enjoy!
  48. 48Drizzle the icing over the cooled cookies and enjoy!

Ingredients

  • 0.75 cup unsalted butter
  • 0.75 cup unsalted butter
  • 0.75 cup unsalted butter
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar
  • 0.25 cup light brown sugar
  • 0.25 cup light brown sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 2.25 cups all purpose flour
  • 2.25 cups all purpose flour
  • 2.25 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 3 tbsp cold cubed butter
  • 3 tbsp cold cubed butter
  • 3 tbsp cold cubed butter
  • 0.5 cup all purpose flour
  • 0.5 cup all purpose flour
  • 0.5 cup all purpose flour
  • 0.33 cups brown sugar
  • 0.33 cups brown sugar
  • 0.33 cups brown sugar
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 tbsp milk

Equipment

large bowlhand mixercookie scoopbaking sheetparchment paperteaspoon measure

Tips

  • Store cookies on the counter for up to 5 days.