Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup brown sugar (for crumble)
- 2 tablespoons granulated sugar (for crumble)
- 1 1/2 teaspoons ground cinnamon (for crumble)
- 6 tablespoons salted butter, cold and cubed (for crumble)
- 1 cup powdered sugar (for glaze)
- 1/4 teaspoon pure vanilla extract (for glaze)
- 2 tablespoons milk (for glaze)
- Dash of ground cinnamon (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream softened butter with brown sugar and granulated sugar until light and fluffy.
- Add egg, egg yolk, and vanilla extract; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and cinnamon.
- Gradually mix dry ingredients into wet ingredients until a soft dough forms.
- Scoop dough into large balls (about 4 tablespoons each) and place on baking sheets. Gently indent centers.
- For the streusel, mix flour, sugars, and cinnamon, then cut in cold butter until crumbly.
- Sprinkle streusel over cookies and lightly press it into the dough.
- Bake for 9–11 minutes until edges are lightly golden.
- Cool briefly, then transfer to a wire rack.
- Whisk glaze ingredients and drizzle over warm cookies.
Notes
- No chilling time is required for this dough.
- Press streusel gently to help it stay on during baking.
- Cookies stay soft and thick due to the rich dough.
- Glaze can be skipped or replaced with powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
