Is summer flying by or what?! Things have been busy, busy, busy around here, which always seems to happen when I finally think I’m going to have time to relax! Time with family and friends is definitely a good trade-off, though. AND it means I can load people up with goodies!
My sisters and I threw my parents a surprise party for their 30th wedding anniversary (well, a surprise for my mom, anyway – my dad was in on it). I ended up making two cakes (which I did not get pictures of), peach sangria, and these cookies. We decided the day before the party we probably needed some cookies, and this recipe just happened to catch my eye, so I whipped ’em up right away. I’m so glad I did, because they were pretty fantastic!
These cookies are a basic brown sugar cookie (with a hint of cinnamon) filled with crumb topping. They taste just like coffee cake! I love crumb topping, so I knew I would absolutely love these cookies. There’s definitely no skimping on the topping – you create a deep well in the dough and just fill it up so it’s overflowing. Who doesn’t love sugary, buttery goodness?! I did make these with whole wheat flour, but that’s about as healthy as it gets… these are perfect with a cup of coffee!
What is your favorite kind of cookie to have at parties?
- 1 2/3 cups white whole wheat flour
- 1/3 cup demerara sugar (or brown sugar)
- 1/3 cup unrefined sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, softened
- 3 1/3 cups white whole wheat flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 cup (2 sticks) butter
- 1 cup demerara sugar (or brown sugar)
- 1/2 cup unrefined sugar
- 2 eggs
- 2 tsp vanilla extract
In a medium bowl, stir the flour, sugars, cinnamon, and salt together. Cut the butter in with a fork or pastry blender, until the mixture is like coarse sand and pebbly. Cover the bowl, and place in the fridge while prepping the dough.
Preheat the oven to 350ºF, and line baking sheets with parchment paper.
In a medium bowl, stir the flour, baking powder, salt, and cinnamon together. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars together until light and fluffy. Add the eggs and vanilla, stirring until well combined.
Slowly add in the flour mixture, mixing until just incorporated.
Using a large cookie scoop (about 3 tablespoons), scoop dough onto prepared cookie sheets (if using a spoon, form dough into balls), with about 12 dough balls per cookie sheet.
Using a teaspoon (or your thumb), make round indentations in the center of the dough to create a well for the crumb topping.
Fill each well with about 1 tablespoon of crumb topping (make sure they're nice and full!).
Bake at 350ºF for 8-10 minutes, until golden around the edges. Allow to cool slightly on the cookie sheet before removing to a wire rack to cool.
Store cookies in an airtight container.
very slightly adapted from Cookies and Cups