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
Creating the Cinnamon Crumb and Preparing the Cookies
Heat your oven to 300 degrees Fahrenheit.
In a medium-sized mixing bowl, mix the melted butter, flour, sugar, cinnamon, baking powder, and vanilla.
Combine by mixing until all of the ingredients stick together and form into a crumb-like mixture.
Pour the mixture out onto a parchment-lined cookie sheet.
Place in the preheated oven for approximately 20 minutes, or until the crumb topping is golden brown.
Remove the crumb topping from the oven and allow to cool on the parchment-lined cookie sheet.
After completely cooled, break apart any of the larger pieces into small pea-sized pieces using your hands.
This will create the perfect size for topping the cookies, as large chunks will create issues with how the cookies spread during baking.
Creating the Cookie Dough
Adjust your oven temperature to 350 degrees Fahrenheit.
Cream room temperature butter and the two types of sugar together in a large mixing bowl until they form a combined paste.
After combining the butter and sugars, add the single egg, egg yolk, and vanilla extract; whisk until smooth.
In a different mixing bowl, combine the flour, baking soda, cinnamon, and salt; mix all dry ingredients thoroughly using a whisk.
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, Freeze, and Bake the Cookies
Using a 2-tablespoon sized cookie scooper, scoop dough onto a parchment-lined baking sheet.
Sprinkle the tops of the dough balls with some of the remaining cinnamon crumb, reserving some for after baking.
Place the baking sheet full of unbaked cookies into the freezer for 20 to 30 minutes until frozen solid.
Chilling the cookie dough is necessary to make sure these cookies are thick and chewy.
Bake and Glaze the Cookies
When ready to bake the cookies, space your frozen cookie dough balls at least 2 to 3 inches apart from each other on the prepared baking sheet.
Bake in a 350-degree oven for 11 to 12 minutes or until the edges are lightly golden, and the centers are still pale.
As soon as you take your cookies out of the oven, sprinkle the tops with the last of the cinnamon crumbs.
Allow the cookies to cool completely on the baking sheet.
When cool, make the glaze by mixing together powdered sugar, milk, and vanilla extract.
Drizzle over cookies and allow the glaze to 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.
