Soy-Free Classic Crumble Cookie
Indulge in the nostalgia of your favorite homemade treat with this irresistible Soy-Free Classic Crumble Cookie recipe. Perfectly soft in the center with lightly crisped edges, these cookies create the ultimate harmony of textures. Made with simple pantry staples like unsalted butter, brown sugar, and pure vanilla extract, this soy-free twist on the beloved classic ensures that everyone can partake in the joy of baking. The secret touch? A delicate dusting of powdered sugar on top, which gives each cookie its signature "crumble" finish. Ready in just over 30 minutes and yielding 24 cookies per batch, these versatile treats are ideal for everything from mid-afternoon snacks to festive get-togethers. Grab your mixing bowl and savor the homemade magic of these timeless cookies!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to over-mix.
Take tablespoon-sized amounts of dough and shape them into balls. Place them on the prepared baking sheets, leaving about 2 inches between each ball to allow for spreading.
Using your fingers, gently flatten the tops of each dough ball to form a thick disk.
Sprinkle each cookie with a dusting of powdered sugar to create a delicious, sweet crumble effect.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 511.4 g | 186% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 280.0 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 184 mg | 14% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
