I declare Coffee Cake Cookies the new breakfast food.
Stop what you are doing this second and Make. These. Cookies.
OK, here’s the thing…coffee cake is not like a cool new dessert.
Actually is old fashionedy and moderately boring.
I don’t care. I love it.
Especially when the crumb to cake ratio is way off balance.
I never thought I would say this, but really the cake is not important…
it’s all about the crumb.
So in the name of crumb lovers I bring you guys the cookie that ends all coffee cake.
Move over weakly crumbed coffee cake.
Move overrrr Cinnamon Brown Sugar Pop Tarts.
You’re getting faced.
Coffee Cake Cookies. Boom.
These are totally easy. And I know you will all be happy because there is no chill time.
Hear me? NO CHILL TIME FOR THE DOUGH!
Chill the crumb topping while you make your cookie dough.
The dough will go together quickly.
Also, please note that there is shortening in this cookie dough.
I know how some of you feel about the shortening, and yes you can sub in more butter. But ALSO know the shortening keeps these cookies from spreading, and you need a stable-based cookie to support all the crumb topping you put on.
So if you DO sub it for all butter, you might want to chill the dough to help keep the cookie thick.
Moving on…the dough. You’ll need cinnamon…
And then you go ahead and scoop it out onto a baking sheet.
I always line my baking sheet with either parchment or a SilPat…I like the way the cookies bake up when using a lined cookies sheet, and I also appreciate the clean up!
Please note I used a large scoop of cookie dough…3 Tbsp.
I bought this 3 tablespoon scoop a few weeks ago and I love if for nice big cookies.
Ain’t nobody got time for a small cookie.
I used a spoon to make a large indentation in the dough…
And you’re done!
Let’s have a look at the softest, most crumb-yummy cookie ever in all the land…
Now make them.