Once I picked my jaw up off the floor, and after we polished off the cake, I told myself I'd make it for her again. But then, well, that just never happened. She's been asking for it a lot again lately, namely for our non-traditional Thanksgiving dinner this year (can anyone say lamb? That's the proposed protein for the meal....but I digress).
P.S. Don't fret....my sister will still get her coffee cake soon!
Blueberry Coffee Crumb Cake Cookies
Adapted from Cookies & Cups
For the crumb topping:
1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt
1 2/3 cup flour
For the cookie:
10 Tbsp butter
1/2 cup shortening
1 cup light brown sugar
1/2 cup granulated sugar
1.5 tsp cinnamon
2 tsp vanilla
2 tsp baking powder
1 tsp salt
3 1/3 cup flour
Blueberry jam, about 1/2 cup
powdered sugar, for dusting
Preheat the oven to 350F.
Line cookie sheets with parchment paper or silicon liner.
Make the crumb topping.
Mix all the crumb ingredients together in a medium bowl.
Cut together with a pastry cutter or a fork until evenly mixed.
Refrigerate while making the dough.
Make the cookies.
Mix together the butter, shortening, and both sugars for 1-2 minutes on medium speed, until combined and smooth.
Add in cinnamon, eggs, and vanilla.
Continue mixing until evenly combined.
Turn mixer to low and mix in baking powder, salt, and flour.
Mix until dough comes together evenly.
Scoop cookies out using a cookie scoop or spoon (about 3 Tbsp) and place on lined cookie sheets. If using a spoon, roll dough into balls.
Make an indentation in the center of the cookie dough.
Place about 1/4 to 1/2 tsp of jam into the indentation.
Scoop at least 1 Tbsp of the crumb topping into the center of the dough, pressing lightly to stick. Don't be afraid to cram it in!
Bake cookies for 9-10 minutes, or until edges start to get golden.
Remove from oven and allow to cool for 3 minutes on cookie sheet.
Transfer cookies to a wire rack to finish cooling.
Dust cooled cookies with powdered sugar, if you'd like.