Friday, September 13, 2013

Coffee Cake Cookies

Coffee Cake Cookies
These are SO good.
I love the crumbled topping the most.
They even stay soft.


1/2 cup Butter, softened
1/3 cup Brown Sugar
1/3 cup granulated Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 2/3 cup Flour

10 tablespoons Butter
1/3 cup Shortening
1 cup light Brown Sugar
1/2 cup granulated Sugar
1 1/2 tsp Cinnamon
2 Eggs
2 teaspoons Vanilla
2 teaspoons Baking Powder
1 teaspoon Salt
3 1/3 cup Flour

Optional ~ 1/2 cup Powdered Sugar for dusting

Preheat oven to 350*F
line cookie sheet with parchment paper or silicone liner, or spray. set aside.

STEP 2-Crumb Topping
Mix together all of the crumb ingredients together in a medium bowl.
Cut with fork until evenly mixed. Refrigerate while making Cookie Dough.
(I only needed about half of what the recipe calls for)

STEP 3-Cookie Dough
+Mix together Butter, Shortening and both Sugars for 1-2 min on medium speed until smooth.

+Add in Cinnamon, Eggs, and Vanilla and continue mixing until evenly combined.

+Turn mixer on low and mix in Baking Powder, Salt, and flour. Until Dough comes together.
(mine was still a little crumbly)
-I refrigerated my dough for a little while, since I only used butter and not shortening.-

+Scoop out Cookie Dough(~2 tablespoons) in balls and indent the middle.

+Put Crumb Topping(~1 tablespoon) in the indentation.

Bake Cookies for 9-10 minutes, or until edges start to get golden.
Remove and allow to cool on Pan before moving to a Wire Rack to finish cooling.

Sprinkle with Powdered Sugar.

Devour these Lovelies

Recipe from: Cookies and Cups

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