Ingredients
Streusel Filling
- 1/2 cup all purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp cinnamon
- Pinch of salt
- 5 Tbsp unsalted butter, softened
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 of salt
Instructions
- Prepare the streusel filling: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in the softened butter using your fingers until small clumps form. Refrigerate to chill the mixture.
- Preheat and prepare baking sheets: Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone baking mats.
- Mix dry ingredients for the dough: In a large bowl, whisk together the all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: Place the cubed cold butter, brown sugar, and granulated sugar into the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed until smooth, about 1 to 2 minutes.
- Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the creamed mixture. Blend until fully incorporated, scraping down the sides with a rubber spatula as needed, then mix again.
- Incorporate dry ingredients: Gradually add the dry ingredients into the wet mixture about 1/4 cup at a time, mixing until just combined after each addition.
- Form cookie dough balls: Scoop approximately 8 large balls (or 22-24 smaller balls) of cookie dough and place them on prepared baking sheets.
- Indent each cookie: Press an indentation into the center of each dough ball using your thumb, a spoon handle, or a wooden juicer dipped lightly in flour to prevent sticking.
- Fill with streusel and bake: Spoon about 1 tablespoon of the chilled streusel filling into each indentation. Bake the cookies for 8 to 11 minutes, or until edges are set and just starting to turn golden. Pull them out slightly before they look fully done to avoid dryness, as they will continue to bake slightly on the hot sheet.
- Optional shape refinement: Immediately after removing from the oven, place a circular cookie cutter or drinking glass (larger than the cookie) around each cookie and gently spin to smooth the edges for a perfect round shape.
- Cool cookies: Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and drizzle icing: Whisk together the melted butter, heavy cream or milk, powdered sugar, vanilla, and salt to make the icing. Once cookies are cooled, drizzle the icing over each cookie and serve.
Notes
- Ensure butter is cold for the streusel and cubed butter sticks for the cookie dough to maintain texture.
- Do not overbake the cookies; pull them out when edges are set but centers still look soft.
- Use cake flour for a more tender cookie crumb.
- The optional shaping step immediately after baking helps cookies achieve a uniform, circular appearance.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
