In a large bowl, combined all ingredients except the corn starch and water. Toss until evenly combined.
Place the apples mixture in a medium-large pot over medium-high heat. Slowly bring to it to boil over, using a rubber spatula to stir. Make your slurry by add cold water to the corn starch. Set aside
As the apples begin cook they release liquid. Once apple have slightly cook and look slightly soften, Add the slurry to the mixture stirring constantly. It should start to thicken after about 30 seconds. If it hasn’t, make a little more slurry.
Once done, remove the apple mixture and transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week.
For the Cinnamon Cookies Cookies
In a medium sized sauce pan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Turn down the heat to medium low. Stir occasionally until it turns brown.
Let it come to room temperature before you start on your cookies. (Note: you can put it in the freezer to cool it down, just make sure that you stir it so the top doesn’t get hard while the bottom stays soft)
In a separate mixing bowl, whisk together both flours, baking powder, salt, corn starch, and cinnamon.
In a stand mixer fitted with a paddle attachment, beat the browned butter and the sugar on medium high speed until light and fluffy, about 3 minutes.
Beat the egg, egg yolk, and vanilla for another 2 minutes.
On the lowest speed, add the dry ingredients to the wet ingredients just until there are no more signs of flour. Don’t over mix.
If you have a kitchen scale, evenly divide the dough between 8 balls (mine were 4.5 oz each). Roll in the palm of your hand to form a ball.
Take the back of a spoon and press it into the middle of each cookie to form a divot. Add the cooled apple filling compote into the divot.
Because the browned butter is not going to be cold, you need to refrigerate these cookies for 2 hours or overnight before baking. (I recommend over night, but if you can’t wait, 2 hours will do!) This helps ensure that the butter has solidified, so your cookies won’t spread.
For the Streusel Topping
While the cookies are chilling, make your streusel.
In a mixing bowl, whisk together the brown sugar, salt, cinnamon, and flour. Add the butter and with your hands, combine everything until it is well incorporated. You want it to have a shaggy look. This can be stored in an air tight container for up to 7 days in the fridge.
Assembly and baking
Preheat the oven to 350, line two cookie sheets with parchment paper and place 4 balls of cookie dough on each cookie sheet. Sprinkle 1-2 Tablespoons of streusel on top of the cookie dough.
Bake for 13-15 minutes. Allow the cookies to slightly cool, and then transfer them to a wire cooling rack to finish cooling.