Ingredients
Scale
Crumbs
- 1 stick unsalted butter, melted
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 2/3 cups all-purpose flour
Cookies
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 3 ½ cups all-purpose flour
- 3 teaspoons ground cinnamon
- 10 tablespoons unsalted butter, room temperature
- 1/3 cup shortening, room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- Make the crumbs. In a medium bowl, stir together butter, sugars, cinnamon, salt, and flour. Put in the refrigerator while you prepare the cookies.
- Make the cookies. In a medium bowl, stir together baking powder, salt, flour, and cinnamon. In a large bowl, cream butter, shortening, and sugars until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs and vanilla.
- Add the flour and mix until just combined. Scoop or spoon batter into about 3 tablespoon sized balls. Make an indentation in each cookie. Top with as many of the crumbs as you can get on the cookies.
- Bake for 12-15 minutes until set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
Notes
Recipe adapted from Cookies and Cups
- Prep Time: 20 minutes
- Cook Time: 15 minutes