By Angela McGowan
Raise your hand if you love coffee cake! I know it may seem a little old-fashioned, something grandma would serve, but I don’t care, I can’t get enough of it. It’s one of my favorite sweet goodies. But I will agree that coffee cake or muffins can be a little boring, so when one of my favorite baking mix brands, Krusteaz asked me to “Seize the What If” and create a recipe that inspires other home chefs to bake outside the box, I jumped at the opportunity,
So I took my favorite mix Krusteaz makes, the crumb cake, and made this cute little coffee cake cookies.
I made these in the same way you would make cake mix cookies. I just decreased the amount of liquid until the batter was much thicker. Then I scooped the batter on the cookie sheet and baked them.
To get the cookies to hold the best part of a coffee cake, the crumb, I used the back of my cookie scoop to make a well in the cookie to hold all that delicious crumb. Then I piled on the sweet, cinnamon goodness.
These cookies bake up in just minutes and are perfect to serve guests with tea of coffee.
Yield: Serves 24
Coffee Cake Cookies
Ingredients:
- 1 package Krusteaz Cinnamon Crumb Cake and Muffin Mix
- 1 egg
- 5 tablespoons vegetable oil
Directions:
- Heat oven to 350°. Combine cake mix, egg and oil in a large bowl. Mix well to combine. Batter will be very thick, you may have to use your hands to get all the dry and wet incorporated.
- Spoon batter by the tablespoon onto an un-greased cookie sheet. Use the back of the spoon or cookie scoop to make a well in the batter.
- Spoon crumb topping high on each cookie.
- Bake at 350° for 10 - 12 minutes, or until cookie is set.
NUTRITIONAL INFORMATION: 84 calories, 5 grams of fat*
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