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Crumb Cake Cookies

adapted from Olla-Podrida
Taking the best part of crumb cake and turning it into a cookie--ingenious!
Servings 24


  • 1 cup 16 Tbsp Kerrygold butter, cold and cut into cubes
  • 2 cups white whole wheat flour
  • 1/3 cup vanilla sugar
  • 1/3 cup light brown sugar lightly packed
  • 2 Tbsp ground cinnamon
  • 1 1/2 tsp vanilla extract
  • 2 pinches fine sea salt
  • 1 tsp powdered sugar optional


  • Preheat oven to 375 degrees Fahrenheit. Gather 2 cookie baking sheets and set aside.
  • In the bowl of a stand mixer, add all ingredients and mix (first on low power, proceeding gradually to medium power) for several minutes. The dough with go through several stages: first dry, then crumbly, eventually coming together in a ball, cleaning the sides of the bowl. Remove from stand mixer.
  • Using a medium cookie scoop, portion out dough and flatten between the palms of your hands. You should be able to fit 12 of them per cookie sheet.
  • Bake for 13-15 minutes, then remove from oven and let sit on baking sheet for 2 minutes before transferring to wire racks to cool completely.
  • Sprinkle with powdered sugar before serving, if so desired. (I chose not to.)