I love soft ginger cookies. And how about that crumb topping on cinnamon coffeecake! So why not combine the two?
This recipe is my first attempt at a cookie with a crumble topping. The goal is to get a burst of sweet spicy crunch on a stackable cookie. I wanted another way to add sweetness without a drizzle of royal icing to get cookies that taste amazing. Another goal was to have the crumb topping stay on when stacking the cookies in the cookie jar — and these stack with success! This recipe is based on these two other recipes, for which I thank their authors for sharing:
- The topping is adapted from Gingerbread Muffins with Spiced Crumble Topping from Kathleen on spendwithpennies.com
- The cookie recipe a soft cookie based on Marie Ayers’s Grandma’s Gingersnap Cookies from allrecipes.com
A challenge was finding a way to stick the crumbs to the cookie dough so they baked on a freestanding cookie. With any hand-formed cookie, there are no sides of a pan to keep the crumbs contained, as when you bake coffee cake To assemble this crunch-topped cookie, a tin measuring cup serves as a mold to hold the crumble, so you can press it a blob of dough into it. The result is rather large — about 4″ in diameter. If we’re trying to be “good” we just eat them a half at a time.
If you bake this (or if you’re just having a look) let me know what you think.
I have two reviews so far:
- Daughter #1 – “They look awfully orange. I don’t want to eat them.”
- Daughter #2 – “They’re delicious!”