Coffee Cake Crumble Cookies
Overview
If Coffee Cake and Cookies had a baby, the baby would be delicious. And the baby’s name would be Coffee Cake Crumble Cookies.
Ok, but really. If I’m being honest, these Coffee Cake Crumble Cookies are pretty life changing. The only thing holding me back from making these Coffee Cake Crumble Cookies again is the fact that I ate almost the entire batch the first and second time I ate them.
Poor Mr. Cooks and Drinks didn’t get to try any. I immediately delivered a bunch to neighbors to get these delicious fluffy cookies out of my house swiftly- much to my familys chagrin.
So what makes these Coffee Cake Crumble Cookies the best?
A few things, thanks for asking!
- Cinnamon and vanilla. A lot of beautiful cinnamon and vanilla.
- The streusel topping. Because. The best part of coffee cake is the topping. It’s true.
- The larger cookie size; now you can definitely make these in a standard cookie size but the cooking time will decrease slightly and they won’t be as cake like.
So enough of my going on and on about why you should make these mouthwatering, life changing Coffee Cake Crumble Cookies and how about you just try them for yourself!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
For the cookie dough
- 2 1/4 cups all purpose flour; spooned and leveled
- 1 tbsp good quality ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 cup room temperature, unsalted butter
- 1/2 cup avocado oil
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1 tbsp pure vanilla extract
- 1 large egg, room temperature
For the streusel topping
- 1/2 cup unsalted butter, room temperature and softened
- 1/2 cup brown sugar (dark or light)
- 1/2 cup all purpose flour
- 1 tsp ground cinnamon
- pinch of salt
For the glaze
- 2/3 cup powdered sugar
- 1-2 tbsp milk of choice; I used vanilla almond milk and it was delicious each time
- 1/4 tsp pure vanilla extract
Method
- Preheat the oven to 350 degrees fahrenheit.
- Whisk together the flour, baking soda, salt, baking powder, and cinnamon.
- In a stand mixer fitted with a paddle attachment, combine the butter, oil, and brown sugars until the mixture is smooth. This will take 2-3 minutes on low-medium speed.
- Add the vanilla extract and the egg and mix.
- Pour in the dry ingredients and mix until combined.
- Using a large cookie scoop (like this one that makes 3.5″ cookies) scoop out cookie dough and place on a baking sheet lined with parchment paper.
- Place your index and middlefinger in the middle of each cookie to make a large well.
- Combine the streusel ingredients until the mixture sticks together in clumps and is grainy.
- Place about 2 tbsp of streusel in each cookie well you made
- Bake in the preheated oven for 10-12 minutes
- Meanwhile, make the glaze.
- Remove the cookies from the oven and allow to cool for 2 minutes on the baking sheet and then remove. toa wire rack.
- Once the cookies are fully cool, drizzle the glaze on top.
- Store in an airtight container for 3-5 days although they won’t last that long!
Coffee Cake Crumble Cookies
If Coffee Cake and Cookies had a baby, the baby would be delicious. And the baby's name would be Coffee Cake Crumble Cookies.
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Ingredients
For the cookie dough
- 2 1/4 cups all purpose flour; spooned and leveled
- 1 tbsp good quality ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 cup room temperature, unsalted butter
- 1/2 cup 1/2 cup avocado oil
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1 tbsp pure vanilla extract
- 1 large egg, room temperature
For the streusel topping
- 1/2 cup unsalted butter, room temperature and softened
- 1/2 cup brown sugar (dark or light)
- 1/2 cup all purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp pinch of salt
For the glaze
- 2/3 cup powdered sugar
- 2 tbsp milk of choice; I used vanilla almond milk and it was delicious each time
- 1/4 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Whisk together the flour, baking soda, salt, cinnamon, and baking powder.
- In a stand mixer fitted with a paddle attachment, combine the butter, oil, and brown sugars until the mixture is smooth. This will take 2-3 minutes on low-medium speed.
- Add the vanilla extract and the egg and mix.Pour in the dry ingredients and mix until combined.
- Using a large cookie scoop (like this one that makes 3.5" cookies) scoop out cookie dough and place on a baking sheet lined with parchment paper.
- Place your index and middle finger in the middle of each cookie to make a large well.
- Combine the streusel filling ingredients until the mixture sticks together in clumps and is grainy.
- Place about 2 tbsp of streusel filling in each cookie well you made.
- Bake in the preheated oven for 10-12 minutes.
- Meanwhile, make the glaze.
- Remove the cookies from the oven and allow to cool for 2 minutes on the baking sheet and then remove. toa wire rack.
- Once the cookies are fully cool, drizzle the glaze on top.
- Store in an airtight container for 3-5 days although they won't last that long!
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