Coffee Cake Cookies

[songbird]

Coffee Cake Cookies

Yield 2 dozen

15m prep time

10m cook time





FOR THE STREUSEL TOPPING:

1/2 cup all-purpose flour

1/3 cup light brown sugar, packed

2 teaspoons cinnamon

1/4 teaspoon salt

5 tablespoons butter, softened


FOR THE DOUGH:

2 cups all-purpose flour

1 teaspoon cornstarch

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 large egg yolk


FOR THE ICING:

2 tablespoons butter, melted

3 tablespoons heavy cream

1 cup powdered sugar

2 teaspoons vanilla extract


PREPARATION

Preheat oven to 400°F and line two baking sheets with parchment paper.


First, prepare the streusel topping:

In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt, then work in the butter (using your fingers or two forks) until mixture is clumpy. Chill until ready to use.


Next, make the dough:

In a large bowl, stir together the flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.


In a separate bowl, cream the butter and sugars with an electric mixer until smooth, 1-2 minutes.


Add egg, egg yolk, and vanilla, and blend until well mixed. Gradually add in dry ingredients, and mix until incorporated.


Scoop dough out into large balls and place on prepared baking sheets. Using your thumb or the back of a tablespoon, make an indent in the center of each cookie.


Spoon about 1 tablespoon of the streusel filling into the indentation in each cookie, then bake until edges are set and cookie is lightly golden, 9-11 minutes.


Let rest on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.


Whisk together butter, heavy cream, powdered sugar, and vanilla for the icing, then drizzle over cooled cookies. Enjoy!


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