Description
Soft cinnamon sugar cookies filled with buttery brown sugar streusel and finished with a smooth vanilla powdered sugar icing.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1/4 cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon whole milk
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup plus 2 tablespoons all-purpose flour, for the streusel
- 1/4 cup light brown sugar, packed
- 2 tablespoons granulated sugar, for the streusel
- 1 teaspoon ground cinnamon, for the streusel
- 1/8 teaspoon salt, for the streusel
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 teaspoon vanilla extract, for the streusel
- 1 cup powdered sugar, plus more as needed
- 2 tablespoons whole milk or heavy cream, for the glaze
- 1 pinch salt, for the glaze
- 1/2 teaspoon vanilla extract, for the glaze
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Make the streusel by whisking together 1/2 cup plus 2 tablespoons flour, light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
- Stir the melted butter and 1/4 teaspoon vanilla into the streusel mixture until irregular crumbs form, then set aside.
- In a separate bowl, whisk together 2 3/4 cups flour, baking powder, 1 teaspoon cinnamon, cornstarch, 3/4 teaspoon salt, and baking soda.
- Beat the softened butter, 1 1/4 cups granulated sugar, and dark brown sugar for 2 to 3 minutes until creamy and slightly fluffy.
- Add the egg, egg yolk, 1 tablespoon milk, and 2 teaspoons vanilla, then beat until smooth.
- Gradually add the dry ingredients and mix only until a soft dough forms.
- Divide the dough into 18 equal portions and roll each portion into a ball.
- Place the dough balls several inches apart on the prepared baking sheets and gently flatten each one into a thick disk.
- Press a shallow well into the center of each cookie with your thumb or the rounded back of a tablespoon.
- Spoon the streusel into each center and press it lightly so the crumbs remain attached.
- Bake one sheet at a time for 9 to 11 minutes, until the edges look set and the centers remain soft.
- Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack.
- Whisk the powdered sugar, 2 tablespoons milk or heavy cream, a pinch of salt, and 1/2 teaspoon vanilla until smooth.
- Drizzle the glaze over completely cooled cookies and let it set before serving or stacking.
Notes
- Measure the flour by spooning it into the measuring cup and leveling the top to prevent dry cookies.
- Use softened butter that still holds its shape rather than melted or greasy butter.
- Let the melted butter cool slightly before adding it to the streusel so distinct crumbs form.
- Do not overmix the dough after adding the dry ingredients.
- Bake only until the edges look set because the centers will continue cooking on the hot pan.
- Use heavy cream instead of milk for a richer and thicker glaze.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze unglazed cookies in a freezer-safe container for up to 2 months.
- Nutrition information is an estimate per cookie.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 315
- Sugar: 28
- Sodium: 87
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0.5
- Carbohydrates: 46
- Fiber: 1
- Protein: 3
- Cholesterol: 55