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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
Prep Time 20 mins
Cook Time 18 mins
Chill 30 mins
Total Time 1 hr 8 mins
Course Cookies, Nuts
Cuisine American
Servings 24 cookies
Calories 229 kcal



  • 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


  • ½ cup Pecans rough chop


  • 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



  • 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.


  • 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.


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
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