Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter (melted)
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter and cut in with a pastry cutter or fingers until crumbly.
- Stir in sour cream and vanilla until just combined.
- Drop spoonfuls onto prepared baking sheet, about 2 inches apart, and flatten slightly.
- In a small bowl, combine crumble ingredients and sprinkle generously over cookies.
- Bake for 12-15 minutes until edges are golden and crumble is crisp.
- Cool on a wire rack before serving.
Notes
- You can substitute sour cream with Greek yogurt for a healthier option.
- Ensure butter for the crumble is cold for a crispy topping.
- Best enjoyed fresh but can be stored in an airtight container for 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
