NY Crumb Cake Cookies

My weird week has continued, and the cookies I had planned to bake made a larger batch. I had planned to take them to work, but that wasn’t happening. I searched for a recipe that was fairly small and I came across this recipe. I chose it for a couple of reasons; I love crumb cake, and in a cookie form? That sounds great! Also, Jessie Moore (CakeSpy) used to have a shop in Seattle that I visited. I have a number of things she created, including an illustration of a library staffed with cupcake librarians. Yes, I am a librarian!

The original recipe made two dozen, but I made a half batch and got exactly 12 cookies, which was fine. I made the dough and then refrigerated the cookies for about 15 minutes. I usually have little issue making streusel by hand, but it’s warm in the kitchen and I ended up using my pastry cutter. Did you know that a pastry cutter with wire is old fashioned and made for cutting lard, but modern ones with flat metal strips are best for butter. Who knew?

You will have more streusel than you need, but I think things like streusel and frosting are always best to have more than you need. Some of the streusel did get on the baking sheet, but that was ok. I had a few bits stick to the baked cookies, but I just brushed them off. These are so tasty, my husband, who did live in New Jersey, approved. He also made the little plate in the picture at the pottery class we recently attended. Isn’t it lovely?

NY Crumb Cake Cookies
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
½ cup butter, room temperature
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla

1/2 cup packed brown sugar
1 teaspoon cinnamon
1/3 cup flour
1/8 teaspoon salt
¼ cup butter, cut into pieces
Powdered sugar

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside. In a large mixer bowl, add the butter and beat about a minute until creamy. Add the brown sugar and mix again until fluffy. Add the egg and vanilla and mix to combine. With the mixer running on low, gradually add the flour mixture, mixing until the dough forms.

Shape the dough into 24 balls, and place on the prepared baking sheets. Flatten the dough balls slightly with the palm of your hand. Place the cookies into the refrigerator while you prepare the crumb topping.

In a medium bowl, combine the brown sugar, cinnamon, flour, and salt; stir to combine. Add the pieces of butter and using your hands or a pastry blender, mix the topping until it resembles streusel.

Sprinkle some of the streusel topping on each cookie, pressing the topping firmly onto the cookies. Some streusel will fall onto the baking sheet; that’s ok.

Bake for 8-11 minutes, until the cookies are lightly browned and set. Allow to cool on the baking sheet before sprinkling with powdered sugar.

Recipe from Jessie Unicorn Moore