Once again I present to you a sweet treat born out of weakness and dedicated to my selfishness! I’m not saying that I blame my parents, but ..errr, eh, hmmm! 😉
I was raised in a household that lovingly produced multiple generations of Coffee Cake lovers. Piles of crumbly, sweet, Streusel would tease & tempt me as it sat atop a slab of hard, dry, dusty “cake”. That was the ending to almost every family dinner. It was made very clear to all of us kids, that picking off that prized topping was punishable by death, or at the very least, some harsh public embarrassment of being yelled at in front of the entire family to not “ruin the cake for everyone!”
…can you say issues?! LOL!
At the tender age of 6, it became my life’s goal (not really..lol) to someday let loose and rip that Cake to shreds, eating only the soft, buttery, cinnamony topping…having my way with it, all without getting in trouble! 🙂
Sooo, I came up with a way to enjoy all of that great Coffee Cake topping, while still maintaining a pretense of manners! EVERY bite of these melt-in-your-mouth cookies deliver that classic Coffee Cake greatness, minus the awkward “picking off the top” sneaky & illegal maneuver of my childhood! Take that Mom! 😉
What you’ll need:
1 Roll of Pillsbury Sugar Cookie Dough
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
4 tbsp. unsalted butter..softened
BROWN SUGAR GLAZE:
1/2 cup packed light brown sugar
1/2 tsp. vanilla extract
2 tbsp. water
In a med. bowl combine the 1/2 cup Brown Sugar, 1/2 cup of Flour, 1/2 tsp. Cinnamon and 4 tbsp. soft Butter mix well with a fork until it’s a sand-like texture, set aside…
Bake the Cookies according to the package directions, taking them out of the oven 5 minutes before they’re done. Gently press the back of a spoon into the cookie, creating a small dent…
Top the cookies with some of the Crumble and finish baking them until they’re golden brown…
While they’re finishing up in the oven, prepare the Glaze by mixing 1/2 cup light brown sugar with 1/2 tsp. Vanilla and 2 tbsp. water. Top the warm cookies with some Glaze…
Let them cool before you touch them~ Ahh, don’t touch yet…
Drizzle those cookies with the glaze, and don’t be shy…
Take note at their irresistible beauty…
Dust them with a virgin layer of Powdered Sugar if you so desire..
I highly recommend it, at least on some…
Serve yourself up a well-deserved portion…
Grab a cup of hot Coffee, dig in and enjoy Adulthood! 🙂
Made these for my family for Superbowl! HUGE hit! Thanks for the recipe!!
These look absolutely delish! I wanna try them ASAP. Though I have a quick question: if you were to use 2 rolls of the sugar cookies, would you have to double the batch of the crumble and glaze?
Hmm..I like lots of crumble so I’d at least make up a little more for 2 rolls of cookie dough, but if you don’t like too much, you may be able to stretch it! 🙂
You are a genius. These are amazing! Thank you.
I am going to make these for Easter but would like to make ahead of time (probably the day before). Do they store well? and what’s the best way to store them? Thanks!!! These look soo good!
Mine went very fast, but you could always put them on a sheet pan in a low oven just to bring them to life again! 🙂 ~Hope you love them!
I’m sure I will! Do they need to be refridgerated or just in an airtight container?
These are so good!! I made them today but used my own sugar cookie recipe in place of the Pillsbury dough. Delicious! My whole family has declared that they are the best cookies they’ve had. Thanks for the great idea! 🙂
Woo hoo..that’s awesome! 🙂
I want to Ke these for a wedding so can you freeze them? Have many cookies do you get from a recipe?
I want to mKe these for a wedding so can you freeze them? Have many cookies do you get from a recipe?
Amy – I agree with everyone else that these look fantastic. The buttery, cinnamony topping, sigh. If I wasn’t already committed to a cake for Texasman today, these would be up. I do have one question: I store my recipes as Word documents. This lets me take out some of the “how to make” pictures I might not want or need, yet keep a couple of pictures of the finished product for inspiration. I am usually able to do this with the simple “highlight, copy, paste” technique. I can’t do that with this recipe. I downloaded the PDF file, then saved it as a text file – but that took away all the pictures and made the formatting strange. I saved the recipe as a PDF, which left the pretty pictures, but gave me 16 pages for the recipe. I don’t know if this is something you can adjust or not – or if there’s a reason you don’t want to allow this option – but surely I can’t be the only one who uses this easy technique to save recipes. Thanks for taking the time to read this and maybe changing how your site works for sharing your recipes. Thanks again, Diane
The site is getting revamped and will be much more user friendly..I hate this format also. 🙂
Amy – I tried again, just for the heck of it – and this time I was able to “copy and paste.” So clearly I have tumbled over that invisible edge where sanity and insanity meet. Please just delete my last message – except for the compliment!, and accept my apology for disturbing your much more important work of developing and baking these incredible recipes. Once again, thanks and my apology. Diane
No prob. The revised site will have a simple print option, I hate this one too..lol! 🙂
so i am curious, can i use regular milk rather than buttermilk? i literally have no idea where to find buttermilk. lol. anything i can use as a substitute? i heard you can use like, milk & vinegar or something.? lol
thanks for this recipe! i looove cookies and i am so excited to see something related to coffee cake that DOESNT have RAISINS or NUTS! I HATE when cookies/cakes/breads have raisins or nuts!!!! lol
oh oops i commented on the wrong thing! there is no buttermilk in this recipe!! lmao im so dumb. sorry i was just recently reading another recipe that had buttermilk in it and accidentally posted it here. either way these look so yummy!
Lol..no prob. 😉
made these delectable gems (but used the sugar-doodle vanilla cookie recipe with gluten free flour) my new FAVORITE cookie!!!
I am planning on making these for my woman’s group on Tues. night. I was wondering though how they would taste using choc. chip cookie dough instead of the sugar cookie dough. Guess that will be my next project to try after making the original recipe.