YOU CAN’T BEAT COOKIES FOR BREAKFAST!
This is a really easy dough to put together. It also doesn’t need to be refrigerated, which is another bonus. There’s a big BUT here and that’s this: the recipe includes shortening, which I’ve mentioned numerous times is not very good for you. You can sub in more butter but be careful because it will cause the cookies to spread more. So if you’re opting out of shortening, then you should chill the dough for a bit just to firm it up and reduce spreading. You want them to be thick because you’ll be making a nice indentation in them for the crumbs.
Oh, those crumbs! That’s what makes coffee cake the amazing specimen that it is! So make sure to add lots of crumbs on top. By the way, when you make those crumbs, if you don’t have a pastry cutter, just use a fork for the same results.
After they bake and then cool, you can sprinkle powdered sugar on top. You don’t have to, but I think it adds a nice touch. Otherwise they’re not much to look at. With the powdered sugar on top, it looks fancier and like you worked harder on them than you actually did.
I found this breakfast-ready recipe on the Cookies & Cups blog. Click the link below to see the blog and the full recipe for these Coffee Cake Cookies.
CLICK HERE FOR RECIPE
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