Cinnamon Crumb Cookies
Cinnamon Crumb Cookies are buttery, nutty treats with a cinnamon-spiced crumb topping and crunchy pecans, perfect for cozy gatherings or satisfying sweet cravings.
Ingredients
Instructions
- Cream the sugar and margarine together until well combined.
- Add the egg yolk and beat thoroughly.
- Sift together the flour, cinnamon, nutmeg, and baking powder.
- Gradually add the dry ingredients to the creamed mixture to form a stiff dough.
- Spread the dough with floured hands onto a greased cookie sheet to about 1/2 inch thickness.
- Beat the egg white until foamy.
- Spread the foamy egg white over the top of the dough with a spoon.
- Press the broken pecans into the top of the dough.
- Bake at 300°F (150°C) until light brown, approximately 15 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you’re out of pecans, walnuts or almonds can be excellent substitutes. To make the cookies even more indulgent, add a handful of chocolate chips or a drizzle of melted chocolate on top after baking. Be sure to sift the dry ingredients well to avoid clumps for a smoother dough.
Serving Suggestions
These Cinnamon Crumb Cookies are delightful on their own but can also be served with a scoop of vanilla ice cream for an extra treat. Pair them with a cup of tea or coffee for a cozy afternoon snack. For a fun twist, try serving alongside a Spinach Appetizer Spread for a mix of sweet and savory flavors at your next gathering.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Just place them in a single layer in a freezer-safe bag or container, and they can last for up to three months. To reheat, warm them in a preheated oven at 300°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Crumb Cookies contains roughly 298 calories, with 3g protein, 40g carbohydrates, and 16g fat. It is a good source of dietary fiber (18% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies without eggs?
Yes, you can substitute the egg with a flaxseed meal or unsweetened applesauce. For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes. Alternatively, 1/4 cup of applesauce can replace one egg, adding moisture and sweetness.
How can I make these cookies gluten-free?
To make this recipe gluten-free, substitute the plain flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum, which helps mimic the texture of regular flour. You may also need to adjust the liquid slightly based on the blend you choose.
What can I do if the dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up, making it easier to spread on the cookie sheet. Alternatively, you can sprinkle a little more flour on your hands and the dough to help manage the stickiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).