Ingredients
For the Cinnamon Crumb
- 3 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon baking powder
- 3/4 teaspoon vanilla extract
For the Cookie Dough
- 1/2 cup + 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon Diamond Crystal kosher salt
For the Vanilla Glaze
- 2/3 cup powdered sugar
- 2-3 teaspoons milk
- 3/4 teaspoon vanilla extract
Make and Bake the Cinnamon Crumb
Preheat your oven to 300F.
In a medium bowl, combine the melted butter, flour, sugar, cinnamon, baking powder, and vanilla. Mix until the ingredients stick together and form crumbs.
Spread the crumbs out on a baking sheet lined with parchment paper. Bake for ~20 minutes.
Let the crumb topping cool completely on the baking sheet. Once it’s cool, use your hands to break up any large chunks into small, pea-sized pieces.
This step is important; if the crumbs are too big, the cookies won’t spread correctly.
Make the Cookie Dough
Increase the oven temperature to 350F.
In a large bowl, cream together the room temperature butter and both sugars until they form a combined paste.
Whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Fold the dry ingredients into the wet ingredients until almost combined. Then, add about three-quarters of the baked cinnamon crumb mixture and continue to fold until there are no more streaks of flour.
Scoop and Chill the Cookies
Using a 2-tablespoon cookie scoop, portion the dough into balls and place them on a parchment-lined baking sheet.
Sprinkle the tops of the dough balls with some of the remaining cinnamon crumb. Reserve some for after baking.
Place the entire tray in the freezer for ~20-30 minutes, until the dough balls are frozen solid.
Chilling the dough is what helps these cookies stay thick and chewy.
Bake and Glaze the Cookies
Place the frozen dough balls about 2-3 inches apart on a lined baking sheet.
Bake at 350F for ~11-12 minutes. The edges should be lightly golden, but the centers will still look pale.
As soon as you take them out of the oven, sprinkle the tops with the last of the cinnamon crumbs. Let the cookies cool completely on the baking sheet.
Once the cookies are cool, whisk together the powdered sugar, milk, and vanilla to make the glaze. Drizzle it over the cookies and let it set before serving.
Coffee Cake Cookies
Ingredients
For the Cinnamon Crumb
- 3 tablespoons unsalted butter melted
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon baking powder
- 3/4 teaspoon vanilla extract
For the Cookie Dough
- 1/2 cup + 2 tablespoons unsalted butter 10 tablespoons, at room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon Diamond Crystal kosher salt
For the Vanilla Glaze
- 2/3 cup powdered sugar
- 2-3 teaspoons milk
- 3/4 teaspoon vanilla extract
Instructions
- Preheat oven to 300F.
- Mix melted butter, flour, sugar, cinnamon, baking powder, and vanilla until crumbly.
- Spread crumbs on parchment-lined baking sheet, bake 20 minutes. Cool completely, then break into pea-sized pieces.
- Increase oven to 350F.
- Cream butter and sugars until combined.
- Mix in egg, egg yolk, and vanilla until smooth.
- Whisk flour, baking soda, cinnamon, and salt in separate bowl.
- Fold dry ingredients into wet, then fold in 3/4 of cinnamon crumbs.
- Scoop 2-tablespoon dough balls onto parchment-lined sheet.
- Sprinkle tops with some remaining crumbs, reserving some for later.
- Freeze dough balls 20-30 minutes until solid.
- Place frozen balls 2-3 inches apart on lined baking sheet.
- Bake 11-12 minutes until edges are golden but centers pale.
- Sprinkle remaining crumbs on hot cookies. Cool completely on sheet.
- Whisk powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cookies.
