Ingredients
1 cup all-purpose flour
½ cup salted butter
¼ cup brown sugar
1 teaspoon vanilla extract
⅓ cup all-purpose flour (for crumb topping)
¼ cup salted butter (for crumb topping)
¼ cup brown sugar (for crumb topping)
1 teaspoon cinnamon (for crumb topping)
½ cup powdered sugar (for glaze)
½–1 tablespoon milk (for glaze)
¼ teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- For the cookie dough: In a food processor, mix together the flour, butter, brown sugar, and vanilla extract until well combined.
- Divide the dough into 10 even balls.
- Press the center of each dough ball flat with your thumb.
- For the crumb topping: Add the flour, butter, brown sugar, and cinnamon to the food processor. Process until crumbly.
- Divide the crumb mixture between the cookies, pressing down slightly on each.
- Bake for 16-18 minutes or until the cookies are golden brown.
- Allow the cookies to cool completely.
- For the vanilla glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Adjust the consistency with more milk if needed for a drizzling consistency.
- Drizzle the glaze over the cooled cookies before serving.
Notes
- For extra crunch, try adding chopped pecans or walnuts to the crumb topping.
- You can experiment with different flavored glazes like maple or almond for a unique twist.
- Add a pinch of nutmeg or cloves to the crumb topping to elevate the spice blend.
- For mini cookies, divide the dough into smaller balls and adjust baking time accordingly.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Cookies can be frozen for up to 2 months after baking and cooling.
- To reheat, microwave for 10-15 seconds or heat in a preheated oven at 300°F for 5 minutes.
- Prep Time: 12 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
