Ingredients
Method
- Whisk together the flour, both sugars, cinnamon, and salt for the streusel. Stir in the melted butter and vanilla until the mixture forms moist crumbs, then set aside.
- Beat the softened butter with the granulated sugar and brown sugar until pale and fluffy, stopping to scrape the bowl when needed.
- Mix in the egg, egg yolk, milk, and vanilla until the mixture becomes smooth and fully blended.
- In another bowl, whisk together the flour, baking powder, cinnamon, cornstarch, salt, and baking soda until evenly combined.
- Gradually add the dry ingredients to the butter mixture, mixing only until no dry streaks remain.
- Divide the dough into approximately 2-tablespoon portions and roll each into a smooth ball. Place them on a parchment-lined tray, press a shallow indentation into the center of each, and spoon about 2 to 3 teaspoons of streusel into every indentation.
- Refrigerate the filled cookie dough for 30 minutes to help the cookies hold their shape while baking.
- Preheat the oven to 350°F (175°C). Arrange the chilled cookies several inches apart on parchment-lined baking sheets and bake for about 10 minutes, until the edges are lightly set while the centers remain slightly soft.
- Immediately after baking, gently swirl a round cutter or drinking glass around each cookie to create a neat circular shape if desired. Let the cookies cool on the pan for several minutes before transferring them to a wire rack to cool completely.
- Whisk together the powdered sugar, milk, salt, and vanilla until smooth, adjusting with a little more sugar or milk if needed. Drizzle the glaze over the cooled cookies before serving.
Nutrition
Notes
These bakery-style cookies combine the cozy flavor of coffee cake with a buttery cinnamon crumb and delicate vanilla glaze. They're perfect with a warm drink and stay wonderfully soft for days.