👩🍳 Instructions
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1
Prepare the Crumble Topping: In a medium bowl, whisk together 1/2 cup flour, 1/4 cup granulated sugar, 2 tbsp brown sugar, and 1 tsp cinnamon. Pour in the 1/4 cup melted butter and stir with a fork until well combined and crumbly.
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2
Prepare the Cookie Dough: In a separate medium bowl, whisk together 2 1/4 cups flour, baking soda, baking powder, salt, and 1 1/2 tsp cinnamon.
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3
In a large bowl, using an electric mixer, cream together the softened 1 cup butter, 3/4 cup granulated sugar, and 1/2 cup brown sugar on medium-high speed until light and fluffy (2-3 minutes).
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4
Beat in the egg and vanilla extract until just combined.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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6
Assemble and Bake: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
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7
Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each. Gently press a generous amount of crumble topping onto the top of each cookie dough ball.
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8
Bake for 9-12 minutes, or until the edges are lightly golden and the centers are just set. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
💡 Notes
For best results, ensure butter and egg are at room temperature. Cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for longer storage. Toasting pecans or walnuts (1/2 cup) and adding them to the crumble or cookie dough can add a lovely nutty flavor and crunch.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
5g
Carbs
23g
Fiber
1g
Sugar
15g
Sodium
120mg
Cholesterol
25mg
