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:
- Begin by preheating your oven to 375°F (190°C) and lining your baking sheets with parchment paper for easy cookie removal.
- In a mixing bowl, cream together the softened butter and both sugars until the mixture is light in color and fluffy.
- Beat in the egg and egg yolk, then the vanilla extract, mixing until well combined.
- In a separate bowl, sift together the dry ingredients: baking powder, baking soda, salt, cinnamon, cornstarch, and flour.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined and careful not to overmix.
- 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.
- For the crumb topping, combine flour, brown sugar, cinnamon, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
- Fill the wells in the cookie dough balls with the crumb topping mixture.
- Bake in the preheated oven for 9 to 12 minutes, or until the cookies are golden around the edges.
- Allow the cookies to cool completely before preparing the glaze by mixing powdered sugar, cinnamon, and milk until smooth.
- 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.
