Description
Spiced Crumble Coffee Cake Cookies are a cozy twist on a classic treat—soft, buttery cookies infused with cinnamon and nutmeg, topped with a crunchy crumble and a smooth vanilla glaze. These bakery-style cookies combine everything you love about coffee cake in portable cookie form, perfect for dessert, tea time, or gifting.
Ingredients
- For the Cookie Dough:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- 1 egg
- Vanilla extract
- Sour cream
- For the Crumble Topping:
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Unsalted butter (cold and cubed)
- For the Vanilla Glaze:
- Powdered sugar
- Milk or cream
- Vanilla extract
Instructions
-
Make the Crumble Topping:
Mix flour, brown sugar, and cinnamon in a bowl. Cut in the cold cubed butter until crumbly and pea-sized. Chill until ready to use. -
Prepare Cookie Dough:
Cream softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and sour cream, mixing until smooth. -
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add to the wet mixture, stirring until just combined. -
Shape & Top:
Scoop dough onto a parchment-lined baking sheet. Gently press chilled crumble topping onto each cookie. -
Bake:
Bake at 350°F (175°C) for 12–14 minutes, or until the edges are lightly golden and centers are set. Let cool completely. -
Drizzle Glaze:
Mix powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over cooled cookies.
Notes
- Add Nuts: Try chopped pecans or walnuts in the crumble for extra crunch.
- Fall Flavor: Swap the vanilla glaze for a maple glaze in autumn.
- Make-Ahead: Dough can be refrigerated up to 24 hours. Let it sit 10 minutes before baking.
- Avoid Over-Spreading: Chill the dough if it’s too warm or soft.
- Glaze Tip: Only glaze cooled cookies to prevent melting.
