The Best Crumble Cookie Recipe You’ll Ever Need

Have you been dying to make crumble cookies, but just didn’t know where to start? If you’re wondering how to get started making crumble cookies, you’re in luck!

This article will walk you through everything you need to know to make the best crumble cookies you’ll ever eat, and it’s so easy that even a complete beginner can do it!

Plus, this recipe uses one of the most classic cookie ingredients, so all of your friends and family will love it. After reading this article and following the instructions, you’ll be able to make any kind of crumble cookie imaginable!

Cookie behind the cup
Cookie behind the cup


Mmmmmmm. Cookies! One of my favorite indulgences. It’s safe to say that cookies are a guilty pleasure for me (as if there were any other kinds!). I like them from bakeries, I like them from cafes, and I especially like making them myself!

Although it may not be as easy as picking up a dozen at your local bakery, that doesn’t mean you can’t enjoy your own homemade versions – because you can! In fact, I’m going to share with you one of my favorites crumble cookie recipes. A tried and true recipe that will leave you (and everyone else) begging for more! Let’s get started…


Crunchy cookie
Crunchy cookie

Cookies are fairly simple to bake, and there are a few ingredients that you’ll need to keep on hand: butter, flour, sugar, eggs, vanilla extract, and salt. Your basic crumble cookie recipe will start with 3 sticks of room-temperature unsalted butter (1 3⁄4 cups), 3/4 cups of light brown sugar, and 1⁄2 teaspoon of salt.

The next thing you’ll want to do is mix all your wet ingredients together—1 large egg and 1 teaspoon of pure vanilla extract—and then blend your dry ingredients with your wet ones.

While it may sound complicated at first, once you get into a rhythm it’s a straightforward process that takes about 15 minutes from start to finish. Before you begin baking, make sure your oven rack is in the center position and preheat your oven to 350 degrees Fahrenheit. If you’re using a glass or metal pan, place parchment paper on top of each one before adding any dough so it doesn’t stick.

Then just roll out whatever dough size works best for you (the larger they are, the longer they take to bake) and pop them in for 10–12 minutes or until golden brown around the edges. If they seem too soft when they come out of their respective pans, put them back in for an additional minute or two until hard enough to handle safely but still soft enough inside to enjoy!


To start, preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius). Take three sticks of unsalted butter and cut them into tablespoon-sized pieces. Place these in a mixing bowl and slowly beat with a hand mixer until creamy, approximately two minutes.

Meanwhile, mix together 11⁄2 cups (300 g) of all-purpose flour, 1 teaspoon of baking soda, and 1⁄2 teaspoon salt; set aside for now. After two minutes, stop beating and add one cup (200 g) of packed brown sugar to your creamy butter.

Beat for another minute until fluffy. With your mixer on its lowest setting, carefully blend in one egg at a time just until it’s incorporated into your mixture. Then, using a spatula or wooden spoon, stir in your dry ingredients until you have a doughy consistency.

Finally, stir in 3⁄4 cup (100 g) of granulated white sugar followed by 2 teaspoons cinnamon and 2 teaspoons vanilla extract. Cooking: Drop heaping tablespoons of cookie dough onto an ungreased cookie sheet about two inches apart from each other. Bake for 10–12 minutes or until golden brown around the edges but still soft in the center. Allow cookies to cool before serving. Enjoy!


You can make a simple but great cookie by creaming butter and sugar and mixing in vanilla extract or extract of your choice. Add salt, flour, and baking soda. Melt chocolate chips and pour into cookie dough; mix gently until evenly dispersed. Add walnuts or pecans to your mixture for texture.

Scoop rounded spoonfuls onto parchment paper-lined cookie sheet. Bake at 350 degrees Fahrenheit for eight to 10 minutes or until just set on top and lightly browned around the edges. Cool on a wire rack before serving or storing; these cookies keep fresh for up to three days if stored in an airtight container (cookies will be soft at first but crisp up as they cool). Enjoy!


Chocolate chip cookies
Chocolate chip cookies

Cookies are best stored in a cool, dry place. However, they can last up to six months in an airtight container if they’re frozen. When storing cookies at room temperature, it’s important to make sure that they stay completely sealed from moisture. If you don’t want crumbs in your freezer (who does?), wrap each cookie tightly with plastic wrap and secure it with a rubber band or twist tie.

This will keep moisture out and keep them fresh for up to six months. Cooking: The key to making perfect crumble cookies is all about timing. Be patient when cooking these treats—it takes time for everything to come together. To start, preheat your oven to 350 degrees F (175 degrees C).

Sift together flour, baking powder, and salt in a bowl; set aside. In another bowl, cream butter and sugar until light and fluffy; add eggs one at a time until incorporated. Add vanilla extract and mix well. Stir in flour mixture by hand until just combined; stir in chocolate chips by hand using a wooden spoon or spatula. Do not over-mix!


Are you concerned about serving? If so, these crumble cookies are for you. They’re a perfect dessert to serve when you have unexpected company. The reason they’re called crumble cookies is that they aren’t just like any other cookie.

Rather than being cakey, they are chewy, with big air pockets in them. This makes them very dense and extremely filling. Because they have no icing or sugar glaze on them, though, they don’t taste overly sweet at all — almost like a brownie with melted chocolate chips inside it!


I am obsessed with crumble cookies. I can eat an entire batch by myself (yes, I have before) and never feel guilty about it. They’re pretty much dessert perfection: sweet, salty, and packed with crunch. And they come together in minutes. Crunchy sugar cookies are smothered in buttery pecan cinnamon crumble and baked to perfection. If you’re not a cookie person but love crunch, give these nutty beauties a try!


With so many different crumble cookie recipes out there, it can be a challenge to find one that you like. Our favorite method is by far a combination of vanilla extract and cinnamon. We also recommend storing your cookies in an air-tight container at room temperature, but if you prefer to freeze them or eat them fresh, we suggest refrigerating or freezing them right after they cool.

Also important: make sure you’re using cold butter. Some bakers like to use warm butter instead and some even go so far as to beat it with sugar until they get soft peaks; however, using cold butter yields better results and is much more convenient—you simply mix your ingredients together until they form a dough and chill it for an hour.

Also, check out the latest articles “Sauce pan” and “Wafer cookies

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