Coffee Cake Cookies Cinnamon Streusel (Print Version)

# Ingredients:

→ Streusel

01 - 1/2 cup all-purpose flour
02 - 1/3 cup packed brown sugar
03 - 2 teaspoons cinnamon
04 - Pinch of salt
05 - 5 tablespoons unsalted butter, softened

→ Cookie Dough

06 - 1 1/4 cups all-purpose flour, spooned and leveled
07 - 3/4 cup cake flour, spooned and leveled
08 - 1 teaspoon cornstarch
09 - 1 teaspoon cinnamon
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/2 teaspoon salt
13 - 8 tablespoons cold unsalted butter, cubed
14 - 1/2 cup packed brown sugar
15 - 1/4 cup granulated sugar
16 - 1 teaspoon vanilla extract
17 - 1 large egg
18 - 1 large egg yolk

→ Icing

19 - 2 tablespoons unsalted butter, melted
20 - 3 tablespoons heavy cream or milk
21 - 1 cup powdered sugar, sifted
22 - 1 teaspoon vanilla extract
23 - Pinch of salt

# Instructions:

01 - In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in the butter until small clumps form. Refrigerate.
02 - Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
03 - In a large bowl, mix together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
04 - In a stand mixer with a paddle attachment, cream the cubed butter, brown sugar, and granulated sugar on medium speed for 1-2 minutes until smooth.
05 - Blend in the egg, egg yolk, and vanilla extract. Scrape down the bowl as needed to ensure a thorough mix.
06 - Gradually add the dry ingredients to the wet ingredients, 1/4 cup at a time, mixing until just combined.
07 - Scoop and roll cookie dough into approximately 8 large balls (or smaller, yielding 22-24 cookies). Place on prepared baking sheets.
08 - Using your thumb or a utensil, create an indent in each cookie. Add about 1 tablespoon of streusel filling to each indent.
09 - Bake for 8-11 minutes or until the edges are set and slightly golden. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
10 - Whisk melted butter, heavy cream, powdered sugar, vanilla, and salt in a small bowl until smooth.
11 - Once the cookies are completely cool, drizzle icing over the tops and serve.

# Notes:

01 - Make the streusel up to three days in advance and store it in an airtight container in the refrigerator.
02 - Optional: Double the streusel recipe for additional topping after baking. Heat treat the flour by baking it at 350°F for 7 minutes to ensure safety.
03 - For smoother cookie edges, use a circular cutter to rotate around the cookies immediately after baking.
04 - Fully cool cookies before icing to avoid melting.
05 - Add shredded coconut or chopped nuts to the streusel for extra texture.
06 - Store cookies in an airtight container at room temperature for 3 days or freeze for up to 3 months.

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