Ginger Cookies with Cinnamon Crunch Topping
A large, soft ginger cookie with a cinnamon crumble topping. Think of crumb-topping on coffee cake, but on a gingerbread cookie.
Servings Prep Time
18cookies 30minutes
Cook Time
12minutes
Servings Prep Time
18cookies 30minutes
Cook Time
12minutes
Ingredients
For the Topping
Instructions
For the Topping
  1. Melt the butter in a mixing bowl.
  2. In another bowl, add the flour, brown sugar, cinnamon, ginger, and salt, and mix well
  3. Add the melted butter to the flour mixture and mix well. Set aside.
To assemble and bake
  1. Line a cookie sheet with parchment paper. Preheat the oven to 350 degrees F (175 decrees C).
  2. Spoon a generous 2-3 tablespoons of crumb topping into a 1/2 cup dry measuring cup. A metal cup with a slightly rounded bottom edge works well. Spread the crumbs into an even layer.
  3. Pinch off a piece of dough and roll to make a 1″ ball, then flatten into a disk.
  4. Press the cookie dough onto the layer of crumbs in the measuring cup. Press firmly to bring the dough up to the sides of the measuring cup, and so the crumbs hold together.
  5. Invert the pressed cookie onto the parchment — you may need to knock it firmly to release it.
  6. Place cookies about 2″ apart on the cookie sheet. About 6 cookies fit at a time. Sprinkle about 1 additional tsp of crumb topping on each cookie.
  7. Bake for about 12 minutes, rotating cookie sheet front to back and top to bottom halfway through baking time. Cookies are done when edges just barely begin to brown. Remove and let cookies cool for about 5 minutes before removing them to a cooling rack or sheet.
  8. For maximum crunch, store cookies in an airtight cooke jar. Put out a day or two’s worth of cookies, and put the rest in the freezer to replenish your cookie jar as needed.
Recipe Notes

Did you bake this? Did you eat this? Let me know what you think! Jake checking out ginger cookies