Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.

Mix all the crumb ingredients together in a medium bowl and cut together with a pastry cutter or a fork until evenly mixed. Refrigerate while making cookie dough.

In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter, shortening, brown sugar, and granulated sugar for 1-2 minutes on medium speed, until combined and smooth.

Add in the cinnamon, eggs, and vanilla and continue mixing until evenly combined. Turn the mixer to low and mix in baking powder, salt, and flour, until dough comes together evenly.

Scoop the dough out, using a cookie scoop or spoon (about 3 Tablespoons) and place on lined cookie sheet. If using a spoon, form the dough into rounded balls. Make an indentation in the center of the cookie dough forming a well for the crumb topping.

Spoon at least 2 tablespoons of crumb topping into the center of the dough pressing lightly to stick.

Bake the cookies for 9-10 minutes, or until edges start to get golden and remove from oven. Allow to cool for 3 minutes on cookie sheet, then transferring to a wire rack to finish cooling.

Dust with powdered sugar.