Crumb Cake Cookies
This cookie right here is the best part of a crumb cake in a cookie shape…the topping! You will not be disappointed. So, grab some coffee and get baking. I like to add extra crumbs on mine. These get dusted with powdered sugar on top just like if you were making a crumb cake. These crumb cake cookies will disappear quickly if served at a brunch or bake sale. You may also love Crumb Buns and Raspberry Shortcut Crumb Cake.
You’ll Need:
Parchment Paper
Cookie Sheets
Ingredients
Crumb Cake Topping
- 8 Tablespoons butter soft
- ⅓ cup light brown sugar
- ⅓ cup white sugar
- 1 tsp cinnamon
- ½ tsp kosher salt
- 1⅔ cup all-purpose flour
Cookies
- 10 Tablespoons butter soft
- ⅓ cup shortening
- 1 cup light brown sugar
- ½ cup white sugar
- 1½ tsp cinnamon
- 2 eggs
- 2 tsp. pure vanilla
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 3⅓ cup flour
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°
- Line cookie sheet with parchment paper.
Crumb Topping
- Beat all the ingredients until crumbs form. Set aside.
Cookies
- Beat butter, shortening and two sugars until fluffy.
- Add cinnamon, eggs and vanilla.
- Beat well.
- On low, add flour, kosher salt and baking powder to make a dough.
- Scoop cookies onto parchment using a cookie scoop.
- Use a small tool to indent the centers. I use a tart tool.
- Sprinkle on a lot of crumb topping to each, pushing gently so it adheres.
- Bake 11-13 minutes.
- Cool and sprinkle on lots of powdered sugar!
Adapted from Cookies and Cups
Torviewtoronto says
looks wonderful Happy New Year
Hugs & Cookies xoxo says
Happy New Year My Friend!
Jill says
This recipe looks wonderful, but I was wondering about how many the recipe makes. Thanks
Roy says
The recipe calls for a 3 tbs scoop will give you about 20 large cookies
Ginger says
I’ve baked these and they are absolutely delicious and everyone loved them!!! I’m wondering if I can bake them for a friend with gluten-free flour? Thanks, Ginger
Hugs & Cookies xoxo says
I would try it with cup4cup flour!