Ingredients

The following ingredients have 4 Servings
  • 8 tablespoons unsalted butter, (melted)
  • 1 cup light brown sugar, (tightly packed)
  • 1 large egg
  • 1/2 teaspoon vanilla bean paste ((OR 1 teaspoon vanilla extract))
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 -1/2 teaspoon ground cinnamon
  • 1-1/4 cup cake flour (Note 1)
  • 1-1/4 cup all-purpose white flour (Note 2)
  • 2 tablespoons unsalted butter, (melted)
  • 1/4 cup all-purpose white flour
  • 3 tablespoons light brown sugar, (tightly packed)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup powdered sugar
  • 1 tablespoon whole milk
  • 1/4 teaspoon vanilla extract
  • Tiniest pinch of salt

Instruction

  • BUTTER AND SUGAR: Melt butter in a microwave-safe bowl in the microwave. Use a spatula to scrape every bit of melted butter into a large bowl and then set aside until it returns to room temperature. This is very important or the cookies will end up greasy (hot butter melts sugar). Once the butter is at room temperature, add in the brown sugar. With a hand whisk, briskly whisk until combined and smooth, about 1-2 minutes.
  • EGG AND VANILLA: Add in the egg and vanilla bean paste (or vanilla). Mix until integrated.
  • DRY INGREDIENTS: Add in baking soda, baking powder, fine sea salt (only add 1/4 teaspoon if using table salt), and ground cinnamon. Mix until combined. Measuring correctly (this is very important -- read note 1), measure both types of flour and add in. Mix to incorporate -- it will get tough, but keep mixing until flour is fully integrated. Cover tightly and place dough in the freezer just while making the streusel.
  • STREUSEL: Melt the butter in the microwave and then let stand until it returns to room temperature. Once cooled, add remaining streusel ingredients. Mix until the streusel is evenly combined and forms small clumps; you may need to use your fingers to mix into crumbles. If streusel is too wet, add 1 extra tablespoon of flour.
  • DOUGH BALLS: Divide dough evenly into 5 parts-- about 4.25 ounces or 130g per cookie (with a tiny bit leftover for a little snack for the baker ;)). Don't make smaller cookie dough balls -- this recipe doesn't work the same. Roll each portion of dough into equal-sized balls. Divide the streusel evenly into cookies, pressing into the top and sides, but not on the bottom (where it will burn).
  • CHILL: Place streusel-topped cookie balls on a parchment-paper-lined sheet pan or plate and cover. Chill (in fridge) for at least 1 hour up to overnight. (Note 3)
  • BAKE: Place 2 to 3 cookie dough balls at a time on a Silpat-lined baking sheet spaced far apart. Bake at 325 degrees F (162 degrees C) for 18-24 minutes or until ever-so-slightly golden at the edges and no longer gooey looking at the top. Err on the side of slightly under-baking to keep them soft and chewy; cookies will firm up to a nice and chewy cookie as they set (Note 4.) Remove from the oven and right out of the oven, press edges of the cookie inwards with the back of a metal spatula to get the perfect round bakery-style cookie. Let cool on cookie sheet for 10 minutes before transferring to a wire cooling rack. Repeat baking with remaining cookies. Allow cookies to fully cool on a wire rack before adding the glaze.
  • GLAZE: In a small bowl, use a whisk to mix all ingredients together until combined and smooth. Add a touch more milk if you'd like the glaze to be slightly thinner. Transfer to a small plastic bag and cut off the tip. Pipe glaze evenly over all of the cookies -- as much or as little as you'd like.
  • STORAGE: We like these cookies best within 2-3 days of baking. They do last up to a week, but they begin to lose texture and flavor after 3-4 days. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container. Rewarm in increments of 10-15 seconds in the microwave.
  • FREEZING: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.