Coffee Cake Meets Cookies in These Irresistible Crumb Cake Cookies

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If there’s one dessert my family will never say no to, it’s crumb cake. The second someone mentions it, everyone suddenly appears in the kitchen asking when it’ll be ready. We’ve always loved that soft buttery cake piled high with cinnamon crumbs and finished with a snowy dusting of powdered sugar. It’s one of those comforting desserts that somehow feels perfect for breakfast, dessert, or a late-night snack with coffee.

So naturally, I had to turn that favorite cake into cookies.

These Crumb Cake Cookies have everything we love about classic crumb cake, just in cookie form. The cookies are soft, buttery, and packed with warm cinnamon flavor, while the crumb topping gives them that bakery-style finish that makes crumb cake so irresistible. Honestly, the crumb topping might be everyone’s favorite part around here. My family was stealing little bites of it straight from the bowl before the cookies even made it into the oven.

One thing that makes these cookies even easier to make is having a few kitchen favorites on hand. I always use my stand mixer for the dough because it makes everything come together so quickly, and a good cookie scoop helps keep the cookies evenly sized for baking.

What I love most about these cookies is that they feel nostalgic and cozy, but they’re also easy enough to make whenever a craving hits. They taste incredible fresh out of the oven with a cup of coffee, and somehow they disappear from the cookie jar almost immediately every single time I make them.

Ingredients

For the Cookies

• 10 tablespoons butter

• 1/3 cup shortening

• 1 cup light brown sugar

• 1/2 cup white sugar

• 1 1/2 teaspoons cinnamon

• 2 eggs

• 2 teaspoons vanilla

• 2 teaspoons baking powder

• 1 teaspoon salt

• 3 1/3 cups flour

• 1/2 cup powdered sugar, for dusting

For the Crumb Topping

• 1/2 cup butter, softened

• 1/3 cup brown sugar

• 1/3 cup white sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1 2/3 cups flour

If you bake often, investing in quality parchment paper makes cleanup so much easier and keeps the bottoms of the cookies perfectly golden.

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Make the crumb topping first. In a bowl, combine the softened butter, brown sugar, white sugar, cinnamon, salt, and flour. Mix with a fork until evenly combined and crumbly. Place the topping in the refrigerator to chill while you make the cookie dough.

3. In a large bowl, cream together the butter, shortening, brown sugar, and white sugar until smooth and fluffy.

4. Add the cinnamon, eggs, and vanilla, mixing until fully combined.

5. Mix in the baking powder, salt, and flour until a soft dough forms.

6. Scoop the dough onto the prepared baking sheet in rounded balls. Gently make an indent in the center of each cookie.

7. Fill each indent generously with the chilled crumb topping.

8. Bake for about 15 minutes, or until the cookies are lightly golden around the edges.

9. Let the cookies cool, then dust with powdered sugar before serving.

I love using a fine mesh sieve for the powdered sugar because it gives the cookies that beautiful bakery-style finish.

Tips for the Best Crumb Cake Cookies

• Don’t skip chilling the crumb topping. It helps create those perfect bakery-style crumbs.

• Be generous with the crumb topping. The more crumbs, the better.

• These cookies taste amazing slightly warm with coffee or milk.

• Store leftovers in an airtight container so they stay soft and fresh.
  
  

These cookies have officially become one of those recipes my family requests constantly. They have all the cozy flavors of classic crumb cake but in a fun cookie version that’s easy to grab and snack on. If your family loves crumb cake as much as mine does, these cookies are guaranteed to disappear fast.