Ingredients
For the Streusel
- 1/2 cup all purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp cinnamon
- Pinch salt
- 5 Tbsp softened unsalted butter
Cookie Dough
- 1 1/4 cup all purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 1 tsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 Tbsp cold unsalted butter, cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
Icing
- 2 Tbsp unsalted butter, melted
- 3 Tbsp heavy cream or milk
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Prepare the streusel filling: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Work in the softened butter using your fingers until small clumps form. Refrigerate the streusel while you prepare the dough.
- Preheat oven and prepare baking sheets: Preheat your oven to 400°F (205°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- Mix dry ingredients for dough: In a large bowl, whisk together all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: Place cold cubed butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth and combined, about 1-2 minutes.
- Add wet ingredients: Add the egg, egg yolk, and vanilla extract to the creamed butter mixture. Mix until fully incorporated, scraping down sides with a rubber spatula as needed.
- Combine dough: Gradually add the dry ingredients to the wet ingredients, about 1/4 cup at a time, mixing each addition until just incorporated.
- Form cookies: Scoop and roll cookie dough into approximately 8 large balls (or smaller to yield 22-24 cookies). Place on prepared baking sheets. Make an indent in the center of each cookie using your thumb or the end of a floured spoon or utensil.
- Add streusel and bake: Spoon about 1 tablespoon of the chilled streusel into each indentation. Bake in the preheated oven for 8-11 minutes, or until edges are set and slightly golden. Remove from oven just before fully done to avoid dryness.
- Shape cookies (optional): Immediately after baking, place a circular cookie cutter or drinking glass around each cookie and gently spin them to smooth any uneven edges, helping achieve a perfect round shape.
- Cool: Let cookies rest on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- Make icing and drizzle: Whisk melted butter, heavy cream (or milk), powdered sugar, vanilla, and a pinch of salt together until smooth. Once cookies are cooled, drizzle icing over the tops. Serve and enjoy!
Notes
- Using cake flour helps make the cookies tender and soft.
- Cold butter in the dough is important for texture; do not soften it.
- Don’t overbake the cookies; they continue to firm up on the hot baking sheet after removal.
- The optional shaping step makes cookies look more uniform and professional.
- Heavy cream in the icing gives a richer flavor, but milk can be substituted for a lighter option.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
