taking all the good parts of coffee cake and a chewy cookie with these cinnamon, buttery streusel cookie. Filled with a cinnamon filling and topped with a crunchy streusel.
In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a “shaggy” look. There should be no flour streaks. Set aside.
To make the filling, combined the softened butter, brown sugar, and cinnamon and mix with a small spoon until it forms a paste. Set aside.
For the cookies
In a medium size bowl, combine the all purpose flour, corn starch, cinnamon, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the cubed butter and sugar on medium speed and lighter in color and smooth looking. About 3 minutes.
With a rubber spatula scrape down the sides and bottom of the bow. Add in the egg, egg yolk and vanilla extract and mix on low just until mixed. Scrape the bottom and sides.
Add in the dry ingredients and mix on low just until incorporated.
Using a medium cookie scoop, like this one. Scoop and roll the cookie dough into 12 balls. Once they are into balls, gently flatten the cookies with the palm of your hand.
To assemble the cookie, grab one of the flatten cookie disk and place a small dollop of the cinnamon filling on top of the cookie. Take another disk and place it on top. Gently pinch the sides and gently roll into a ball. You will get a total of 6 cookies.
Take the cinnamon streusel and gently pat on to the top of the cookie. Place in the fridge for at least 4 hours or overnight.
Once the cookies have chilled, preheat your oven to 375 and place the chilled cookie dough and bake for 12-15 minutes. Once the cookies are done, let them sit for 5-10 minutes and make the sugar drizzle.
To make the drizzle, combine both ingredients and stir. For a ticker glaze, add more sugar, and for a thinner, add more milk. Drizzle on top of the cookies and serve!