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!