Copycat Crumble Coffee Cake Cookies
Serves 16
Directions
- 1Preheat your oven to 350°F (175°C).
- 2In a large bowl, add 3/4 cup of unsalted soft butter, 3/4 cup of granulated sugar, and 1/4 cup of brown sugar.
- 3Cream the butter and sugars on medium speed for 3 minutes or until light in color.
- 4Add one egg and 1 teaspoon of vanilla extract and mix on medium speed for 2 minutes.
- 5Once 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.
- 6Mix on low speed until all dry bits are incorporated and the dough is formed.
- 7Using a 2 tablespoon cookie scoop, scoop the dough onto a lined baking sheet.
- 8Roll the scooped dough into perfect balls in your hand.
- 9Take a 1 teaspoon measure and carve little holes in the center of each cookie.
- 10To 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.
- 11Using your hands, mash the butter into the dry ingredients until a sand-like texture forms.
- 12Top each cookie with the delicious crumble.
- 13Place your cookies in the oven to bake on 350°F (175°C) for 11-13 minutes.
- 14Allow them to cool completely before topping them with your icing.
- 15For the icing, combine 1/2 cup of powdered sugar and 1 tablespoon of milk in a small bowl and mix.
- 16Drizzle the icing over the cooled cookies and enjoy!
Ingredients
- 0.75 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2.25 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 0.5 tsp salt
- 3 tbsp cold cubed butter
- 0.5 cup all purpose flour
- 0.33 cups brown sugar
- 1 tsp cinnamon
- 0.5 cup powdered sugar
- 1 tbsp milk
Equipment
large bowlhand mixercookie scoopbaking sheetparchment paperteaspoon measure
Tips
- Store cookies on the counter for up to 5 days.
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