Ingredients
- For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the crumb topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 3 tbsp cold unsalted butter, cubed
- For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Make the crumb topping: Combine brown sugar, flour, and cinnamon. Cut in cold butter until mixture forms coarse crumbs. Chill until ready to use.
- Make the cookie dough: Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients until just combined.
- Scoop dough into balls and place on baking sheet. Flatten slightly and press crumb topping onto each ball.
- Bake for 12–14 minutes or until edges are golden and centers are set. Cool for 10 minutes on pan, then transfer to wire rack.
- Make glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.
Notes
- Add nuts like pecans or walnuts to the topping for extra texture.
- Mix in espresso powder for a coffee-flavored twist.
- Use almond or maple extract in glaze for variation.
- To keep crumb topping from falling off, press gently into dough before baking.
- Store unglazed cookies in freezer and glaze after thawing.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
