Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the crumb topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, cold and cubed
For the optional glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Scoop portions of dough, roll into balls, and flatten slightly on the prepared baking sheet.
- Prepare the crumb topping by mixing flour, brown sugar, and cinnamon. Cut in the cold butter until crumbs form.
- Sprinkle the crumb topping generously over each cookie and press lightly so it adheres.
- Bake for 12–15 minutes, until edges are set and the topping is golden brown.
- Allow cookies to cool on a wire rack. If desired, drizzle with a glaze made from powdered sugar and milk.
Notes
Press the topping gently into the dough to keep it from falling off.
Skip the glaze if you prefer a less sweet cookie.
For extra flavor, add a pinch of nutmeg or cloves to the crumb topping.
- Prep Time: 20
- Cook Time: 15