Crumb Cookies

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Stop Sneaking the Crumbs off of Coffee Cake. Eat This Instead.

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Crumb Cookies

Crumb Cookies

I’m the person who sneaks big fat crumbs off of coffee cakes and pies when no one is looking.  I try to find inconspicuous crumbs toward the edge of a cake – ones that could have potentially fallen off anyway.  No one will miss them, right?

Crumb topping makes any dessert special.  I love crumb topping so much that I shared a crumb topping recipe on the blog years ago just in case you want to put it on anything at all.  But, what if you don’t want to put crumb topping on anything?  What if you just want to eat topping all by itself in its crumby glory?  I now have a recipe for that: crumb cookies!

Crumb Cookies

Crumb cookies have just four ingredients so they are super easy to throw together.  I make them in mini muffin tins, but feel free to go crumb crazy and make them in regular or jumbo tins.  Why not?!

It’s entirely possible that you have all the ingredients for these in your house right now, so give them a try and let me know you think.  There’s no need to be sneaky.  Just enjoy!

Crumb Cookies
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Crumb Cookies

Prep Time 3 minutes
Cook Time 15 minutes
Servings 24 cookies


  • 1/2 cup unsalted butter melted
  • 1 1/3 cups all-purpose flour
  • 1/4 cup + 1 tablespoon brown sugar
  • 1/4 cup + 1 tablespoon rolled oats


  1. Preheat oven to 350 F.
  2. Mix all ingredients until coarse crumbs form.
  3. Divide evenly in a 24 count mini muffin pan sprayed with non-stick baking spray.
  4. Bake for 15 minutes.
  5. Invert and gently release the cookies.
  6. Cool on a cooling rack.
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12 comments on “Stop Sneaking the Crumbs off of Coffee Cake. Eat This Instead.”

  1. Bahaha this is awesome. I do love the crumbly topping but I like the soft layer underneath provided by whatever it is on top of. Maybe I could make a thin bread or use my muffin top pan and put this on top haha.

  2. Claire says:

    These look criminally inviting. The sort of thing that one cannot resist taking “just a little crumb” -except then the fragile structure crumbles, needs “tidying up”, breaks off unevenly again…a bit more to right that…until you’ve neatened it into nonexistence.

    Curious as to the making though: how loosely or compacted does the crumb mixture need to be in order to form cookies that aren’t overly fragile?

    • Stef says:

      The muffin tin is the key. When I tried making them on cookie sheets, they were way to fraglie. But, in the muffin tins they come together as they bake without needed to compact them all that much. Wheb I put them in, they are more together than just a pile of crumbs, but not pressed completely flat.

  3. Guilty as charged over here as well! I “may” have picked some of the topping off the apple crisp I took to the neighborhood block party on Sunday. But I am sure no one could tell, right? I can’t wait to try this recipe, but I only have regular muffin tins so I guess I will have to make bigger ones. Oh darn!

  4. Kimberly S says:

    I actually had to LOL on this one when I read the heading as I am so guilty of this. Can’t wait to try them though.

  5. Am in love with this recipe! Am guilty as charged for picking at cakes. Must try this :)

  6. Kim D says:

    These look great! Did you mix the ingredients with your hands or use a mixer? Also did you just scoop the mix in the muffin tins or do I need to press it down? TIA

  7. gigi says:

    Hi! Those look awesome, but I have a question. Do they hold together?

  8. Vicki says:

    Can I add cinnamon? How much would you suggest

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