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    Home » Cookies

    Breakfast Coffee Cake Cookies

    Published: Aug 12, 2021 · Modified: Feb 5, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    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.?

    A breakfast cookie with cinnamon and walnuts on top.

    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!

    A breakfast cookie with cinnamon and walnuts on top.

    Breakfast Coffee Cake Cookies

    Barbara Hall
    The perfect breakfast cookie, the butter, and brown sugar crumble with just the hint of cinnamon is what I crave for in the morning with my cup of coffee.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Bake Time 18 mins
    Chill 30 mins
    Total Time 1 hr 8 mins
    Course Cookies, Nuts
    Cuisine American
    Servings 24 cookies
    Calories 229 kcal

    Ingredients
     

    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

    Calories: 229kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 106mgPotassium: 55mgFiber: 1gSugar: 13gVitamin A: 311IUVitamin C: 1mgCalcium: 41mgIron: 1mg
    Keyword breakfast coffee cake cookies, cinnamon crumble cookies, coffee cake cookies
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results. My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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