Cinnamon Crumble Delight Cookies

Ingredients:

• Cookie Dough:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup white sugar
  • 1 large egg, at room temperature
  • 1 additional egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 and 3/4 cups all-purpose flour
• Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 and 1/2 teaspoons ground cinnamon
  • A pinch of salt
  • 4 tablespoons unsalted butter, softened
• Glaze:
  • 1 cup powdered sugar
  • A generous sprinkle of ground cinnamon
  • 1 to 2 tablespoons milk

Instructions:

1. Begin by preheating your oven to 375°F (190°C) and lining your baking sheets with parchment paper for easy cookie removal.
2. In a mixing bowl, cream together the softened butter and both sugars until the mixture is light in color and fluffy.
3. Beat in the egg and egg yolk, then the vanilla extract, mixing until well combined.
4. In a separate bowl, sift together the dry ingredients: baking powder, baking soda, salt, cinnamon, cornstarch, and flour.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined and careful not to overmix.
6. Using a scoop, form the dough into balls approximately 3 tablespoons in size and arrange them on the prepared baking sheets. Press down the center of each dough ball to create a small well.
7. For the crumb topping, combine flour, brown sugar, cinnamon, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
8. Fill the wells in the cookie dough balls with the crumb topping mixture.
9. Bake in the preheated oven for 9 to 12 minutes, or until the cookies are golden around the edges.
10. Allow the cookies to cool completely before preparing the glaze by mixing powdered sugar, cinnamon, and milk until smooth.
11. Drizzle the glaze over the cooled cookies and let set before serving.

Notes:

• For a simpler finish, you can forgo the glaze and simply dust the cookies with powdered sugar.
• Measuring the flour by weight (grams) is recommended for precision, but if you don’t have a scale, be sure to fluff the flour with a spoon before measuring to avoid excess compaction.