Gingerbread Crumb Cookies

Gingerbread cookie. Crumbs. Where have these been all my life?

These cookies are a little high maintenance to make but that’s okay with me at Christmas time because it’s the time of year to show off some impressive cookies. I don’t often show prep pictures anymore but I thought it was good to show you how much crumb to get on there. It kind of looks like a stuffed mushroom, but it’s not.

When they come out of the oven they magically look little crumb cakes but in a chewy cookie form. They have subtle gingerbread flavors so even those folks out there that are not fans of gingerbread men cookies may enjoy these. And if you are a fan of gingerbread men, like me, then I’m sure you’ll adore these. Win, win.

Drizzle some icing on top and you’ve got one of the tastiest and prettiest holiday cookies.

Gingerbread Crumb Cookies Recipe
(Makes about 32 cookies)

Ingredients for the Cookie:

  • 1 cup butter, softened (equivalent to 2 sticks)
  • 1 cup brown sugar (I used dark brown sugar.)
  • 1 egg
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour (equivalent to 360 grams)
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

Ingredients for the Crumb:

  • 1/2 cup butter, softened (equivalent to 1 stick)
  • 1/2 cup brown sugar (I used dark brown sugar.)
  • 1 cup all purpose flour (equivalent to 120 grams)
  • 1 teaspoon cinnamon
  • pinch of salt

Ingredients for the Icing:

  • 1 cup powdered sugar
  • 4 teaspoons milk
  • 1/2 teaspoon vanilla extract

Directions for the Cookie and Crumb:

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set it aside.
  2. To make the cookies dough, in a large bowl, cream the softened butter and brown sugar until it’s fluffy and a lighter brown color than what you started with.
  3. Beat in the egg, molasses, and vanilla extract. Set this aside. These are your wet ingredients.
  4. In a separate bowl, whisk together the all purpose four, cinnamon, ginger, salt, baking soda, and baking powder. These are your dry ingredients.
  5. Gradually add the dry ingredients into the bowl of wet ingredients and mix everything together until it’s combined. Set this bowl aside. This is your cookie dough bowl.
  6. To make the crumb, in a medium bowl, mix together the softened butter, brown sugar, all purpose flour, cinnamon, and salt, until it’s crumbly. This is your crumb bowl, since we’re naming everything.
  7. Roll the cookie dough into balls, about 1 and 1/2 tablespoons of dough each.  I use the OXO good grips medium cookie scoop.
  8. Slightly flatten the tops of each cookie dough ball. I slightly greased the OXO good grips small cookie scoop to press on top of each cookie dough ball.
  9. Break up pieces of the crumb and place them on top of each cookie. Then gently press the crumbs into the cookie dough ball.
  10. Bake them in the preheated oven for 8 to 11 minutes. (It was 11 minutes in my oven.)
  11. Let the cookies set a bit on the baking sheet before removing them to a wire rack to cool.
  12. Once they’ve cooled, drizzle some icing on top of each cookie.

Directions for the Icing:

  1. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract.

Adapted from: The Palatable Life


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