Growing up in a small town in Lancaster County, there was a small grocery store right across the street. It was a family-owned grocery store that, unfortunately, is no longer around. So my mom would leave for her job reasonably early, and that left us kids to get ready for school. Well, I use to go to that store before the school bus would come and get one of two breakfast treats by Drake's "Ring Dings" or "Coffee Cakes." The breakfast of champions I always said.?
I always liked most types of coffee cakes, but I never had time to make any. But I wanted a more portable coffee cake. I decided to try and make a cookie that you could carry around and eat on the run. It, of course, had to have the crumble, with a few pecans on top of my coffee cake. It also had to have the brown sugar and cinnamon, my favorite two ingredients. Throw in butter, and I am ready to make this cookie.
After making these cookies, I told my husband to take them out of my sight because I could not stop eating them. A golden rule of making cookies is not to eat everything you make. I would love to hear what you think about them after you make them.
Have a great breakfast!
Recipe
Breakfast Coffee Cake Cookies
Barbara HallIngredients
CRUMBLE
- 1 cup All-purpose flour 120 g
- ½ cup Light brown sugar 106 g
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Kosher Salt
- ½ cup Butter unsalted 1 stick room temperature
TOP OF CRUMBLE
- ½ cup Pecans rough chop
COOKIE DOUGH
- ½ cup Butter unsalted 1 stick room temperature
- 4 oz Cream Cheese
- ½ cup Light brown sugar 106 g
- ½ cup Sugar white 99 g
- 1 teaspoon Vanilla bean paste or 2 teaspoon vanilla extract
- 1 Egg
- 3 cups All-purpose flour 360 g
- 2 teaspoon Baking powder
- ¼ teaspoon Kosher Salt
Instructions
CRUMBLE AND TOPPING
- Add into a bowl the flour, sugar, cinnamon, and salt. You can use a fork or whisk to mix the ingredients are until the ingredients are blended. Take the stick of butter and slice into ¼" thick pieces and add to the top of the dry mixture. Take a pastry cutter and cut the butter into the dry ingredients creating medium size crumble pieces. You can use a fork if you do not have a pastry cutter; it just takes a little longer. Cover loosely and put it into the refrigerator until you are ready to use it.
- Rough cut the pecans and set aside.
COOKIE DOUGH
- Weigh or measure the white and light brown sugars into a bowl and set aside. Weigh or measure the flour, salt, cinnamon, baking powder adding to a bowl and blend with a whisk. In a stand or hand-held mixer, add the butter and the cream cheese and mix until light in color and blended thoroughly. Add both sugars and mix on medium speed for 2 to 3 minutes. Add the vanilla bean paste, then the egg, and blend. I scrape down the sides and across the bottom and mix for another 30 seconds before turning the mixer to a low speed. Gradually add the flour mixture and mix till all the flour has been incorporated. Refrigerate for 30 minutes.
- Preheat the oven to 350°, and line 2 cookie sheet pans with parchment paper.
- You can take a pastry silicone sheet or a piece of parchment paper and sprinkle a little flour onto it. Grabbing about a quarter of the cookie dough roll out the dough to about ¼" thick. I used a round 2" cookie cutter. Place 12 disks on the parchment-lined cookie sheet pan.
- I could not find any object that had a flat bottom that would make the well I wanted so I improvised. I took the cap off my vinegar bottle and cleaned it up so I could use the top. I had to go around the disk about 4 or 5 times but it gave me a very nice well for the crumble. Everything I picked up had the bottom indented which would not do for what I wanted. I took a teaspoon of the crumble and added it to the well pressing down lightly so they stay in place. Added a few pieces of pecans on top and baked at 350° for 7-9 minutes. Move to a cooling rack after pulling from the oven.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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