Cinnamon Coffee Cake Cookies

Ingredients

Cinnamon Sugar Bits

• 3 tablespoons unsalted butter, melted

• ¾ cup brown sugar

• 2 teaspoons cinnamon

Cookie Dough

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar

• 1 ½ teaspoons vanilla extract

• 1 egg + 1 egg yolk

• 2 ¼ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

Crumble

• ⅓ cup all-purpose flour

• 2 tablespoons unsalted butter, melted

• 2 tablespoons brown sugar

Icing

• ½ cup powdered sugar

• 1–2 tablespoons milk

• ½ teaspoon vanilla extract

Directions

First, Make the Cinnamon Sugar Bits

1. Line a small tray or plate with parchment paper.

2. In a bowl, combine the melted butter, brown sugar, and cinnamon.

3. Spread the mixture onto the prepared parchment paper and smooth it into an even layer.

4. Refrigerate for at least 45 minutes, or up to overnight, until completely firm.

5. Once hardened, break the mixture into small pieces. Set aside until ready to mix into the cookie dough.

Then, Make the Cookies

1. In a large bowl or stand mixer, beat together the softened butter and granulated sugar until light and fluffy.

2. Add the vanilla extract, egg, and egg yolk. Mix until fully combined.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. Add the dry ingredients to the butter mixture and mix until just combined and a dough forms.

5. Add the cinnamon sugar pieces and gently mix them into the dough.

6. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

7. Preheat the oven to 350°F and line two baking trays with parchment paper.

8. While the dough chills, make the crumble. In a small bowl, combine the flour, melted butter, and brown sugar until a crumbly mixture forms.

9. Form the chilled dough into balls. I recommend using about 65 g of dough per cookie, or roughly 3 tablespoons.

10. Place the dough balls onto the prepared baking trays, leaving space between each cookie.

11. Using the back of a spoon, gently press into the center of each dough ball to create a small divot.

12. Sprinkle the crumble mixture into the divot on top of each cookie.

13. Bake for 10-13 minutes, or until the edges are set.

14. Allow the cookies to cool on the baking tray for at least 5 minutes before transferring them to a cooling rack to cool completely.

15. Meanwhile, make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. For a thinner consistency, gradually add a little more milk.

16. Drizzle the icing over the cooled cookies and enjoy!