I found myself quite torn yesterday. I wanted cookies. But I also couldn’t get the thought of a sweet, dense coffee cake with that crumble topping out of my mind either.
It was like the Sophie’s Choice of baking. I just couldn’t do it. So I did, in my opinion, the next best thing: combined them.
A crispy, chewy cookie covered in a crumble of butter, flower, sugar and cinnamon? Get in my belly.
The result was very snickerdoodle-like in flavor, but with the thick sugary satisfaction of the crumble coating.
Here’s what you need:
1. Your favorite drop sugar cookie recipe. I used this sugar cookie recipe.
2. A crumble coating. If you have a favorite method, use it. If not, just mix up 1 cup of flour, 1/2 cup of brown sugar, 1/2 cup melted butter, and cinnamon in a bowl. Use a fork and mix until you get the lovely crumbly consistency. I went with just a couple shakes of cinnamon, but I’ll use more next time.
Here’s what you do:
1. Preheat your oven to 375 degrees F.
2. Form your sugar cookie dough into balls and coat with the crumble topping. I tried several different methods and it’s just best if you coat the entire ball with the crumble. You’ll really have to press it into the ball to get it to stick. They’ll look like this:
3. Place your coated balls (6-8 at a time) on a cookie sheet lined with parchment paper or a non-stick baking mat (I’m totally in love with mine). I flattened the balls just slightly before baking. Don’t go crazy. No Hulk smashing.
4. Bake the cookies for 9-12 minutes and let cool for a couple of minutes before transferring them to a wire rack to cool completely (or do what I did and just start eating them warm).
5. Eat them.
I loved the way the cookies turned out. Plus, they’re simple and don’t require any crazy ingredients. That’s my kind of baking! If you give them a try, I’d love to hear how they turned out.