This recipe comes from one of my most favorite bloggers…Cookies and Cups! I love her because we seem to have the same taste buds and adore the same type of cookies. Every recipe I try from her is awesome. I am so excited she has a cookbook coming out in April that you can preorder here. Is it April yet? Because I can’t wait! This cookie is the best part of a crumb cake in a cookie shape. You will not be disappointed. So, grab some coffee and get baking1 Extra crumbs on mine please!!!!
You’ll Need:
Parchment Paper
Cookie Sheets
- 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
- 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
- Preheat oven to 350°
- Line cookie sheet with parchment paper.
- Beat all the ingredients until crumbs form. Set aside.
- 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
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