These Cinnamon Streusel Cookies have a unique look and flavor.
The base tastes like a sugar cookie. What makes it special is the streusel filling, which spreads out during the baking process, effectively spreading out the warm flavor and crunchy texture as well.
In the recipe, I emphasize the need to make deep wells within the dough balls. Really heap that filling in there! It may look like a lot at that stage, but as I noted above, the streusel spreads out. You don’t want to end up with almost naked cookies.
Bready or Not: Cinnamon Streusel Cookies
These special cookies have a sugar cookie-like base and a crunchy, cinnamon-spiced topping. Makes about 26 cookies.
Servings: 26 cookies
Equipment
- parchment paper
- large cookie scoop or tablespoon
Ingredients
Topping
- 1 Tablespoon white sugar
- 2/3 cup pecans finely chopped
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon unsalted butter melted
Dough
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 5 Tablespoons shortening cut into pieces
- 6 Tablespoons unsalted butter melted
- 1 1/4 cup white sugar
- 2 large eggs
Instructions
- Preheat oven at 375 degrees. Line a baking sheet with parchment paper.
- Mix the topping: in a bowl, combine the sugar, pecans, cinnamon, and butter. Set aside.
- Mix the dough: In a medium bowl, combine flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat together shortening and sugar. Mix in the melted butter. Beat in the eggs. Gradually mix in the dry ingredients to form a soft dough.
- Use a large cookie scoop or tablespoon to form a ball of dough. Place on parchment and press a thumb into the middle to form a deep well. (If the dough is sticky, put some water in a saucer and moisten thumb before using it to create the wells.) Form deep wells with each ball of dough. Fill wells with a heap of streusel topping.
- Bake for 12 to 14 minutes, until cookies are just turning golden. Let rest a few minutes on sheet, then transfer to a rack to fully cool.
- Store in a sealed container at room temperature.
