Description
Coffee Cake cookies are the perfect combination of cakey cookie and buttery crumb topping! Let’s all eat cookies for breakfast!
Ingredients
Crumb Topping
- 3/4 cup butter, room temperature (*see note)
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups all purpose flour
Cookies
- 10 tablespoons butter, room temperature (*see note)
- 1/3 cup vegetable shortening (*see note)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoon cinnamon
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 1/3 cups all purpose flour
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
- Crumb Topping: Mix all the crumb ingredients together in a medium bowl and cut together with a pastry cutter or a fork until evenly mixed. Refrigerate while making cookie dough.
- Cookies: In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter, shortening, brown sugar, and granulated sugar for 1-2 minutes on medium speed, until combined and smooth.
- Add in the cinnamon, eggs, and vanilla and continue mixing until evenly combined. Turn the mixer to low and mix in baking powder, salt, and flour, until dough comes together evenly.
- Scoop the dough out, using a cookie scoop or spoon (about 3 Tablespoons) and place on lined cookie sheet. If using a spoon, form the dough into rounded balls. Make an indentation in the center of the cookie dough forming a well for the crumb topping.
- Spoon at least 2 tablespoons of crumb topping into the center of the dough pressing lightly to stick. (I add as much as I can get on there)
- Bake the cookies for 9-10 minutes, or until edges start to get golden and remove from oven. Allow to cool for 3 minutes on cookie sheet, then transferring to a wire rack to finish cooling.
- Dust with powdered sugar.
Notes
*I use salted butter in this recipe, but it is a personal preference. You can use unsalted if you prefer.
*I use shortening in the cookies as well as butter to give them a cakey texture. You can use all butter if you prefer. But the shortening prevents the cookies from spreading as much due to its lack of moisture vs butter. The cookies need to be thicker to hold up all the crumb topping you are going to put on top! If you do use all butter you might want to chill the dough to keep them thick!
Store airtight at room temperature for up to 3 days, or freeze airtight for up to 30 days for best freshness. Thaw at room temperature before serving.
