Coffee Cake Cookies

Yes, they are the best possible things you could ever hope to eat with a cup of coffee.

American coffee cake is a glorious buttery sponge cake that has an epic cinnamon crumble on the top and is a classic cake you'd eat at your grandma's house for brunch or around Christmas time with family and friends - always with a big huge cup of coffee.

Bite sized streusel-ey goodness awaits, you guys. Get on board.

The trick is packing in as much of the cinnamon crumble topping as humanly possible. That's always the best part of coffee cake, so get in there people.

These are melt in your mouth, buttery, cinnamon-ey, cozy morsels of joy. Let me just help you by declaring that cookies-for-breakfast are a perfectly acceptable thing. Especially if you're armed with these bad boys. (Also, if it helps I can also declare the amount of butter that goes in these as absolutely acceptable as well. Just don't think about it. Treat yo self.)

Enjoy!

Recipea:

Makes about 2 dozen.

Crumble Topping:

• 1/2 cup butter, softened
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 2/3 cup flour

Cookies:

• 3/4 cup + 5 tbsp butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 tablespoons vinegar, 2 teaspoons baking soda (combine in small bowl before placing in - this is your egg replacer)
• 2 tsp vanilla
• 2 tsp baking powder
• 1 tsp salt
• 3 1/3 cup flour

1/2 cup powdered sugar for dusting

. . . . . 

Preheat oven to 180 degrees celsius.

Start with the crumble:

Mix the crumble ingredients together in a bowl and cut together with a fork until combined. Stick in the refrigerator while you make the cookie dough.

That dough though:

Mix together the butter and sugars on medium speed until well combined and smooth.

Add in spices, vinegar mixture, and vanilla and mix until combined.

Add baking powder, salt, and flour, and mix on low speed until you form an even dough.

Scoop 2-3 tablespoons worth of dough into a ball and place on parchment lined cookie sheet. 

Make an indent into the center of the cookie dough.

Scoop as much crumble as you can cram in there - at least 1 tablespoon.

Bake for 8-10 minutes or until golden brown on the edges.

Cool for a few minutes on the cookie sheet and then transfer to cool completely. 

Dust with powdered sugar and bask in the glorious, cinnamon beauties you've just brought into the world. They wont be here long, bless them.