Coffee Cake Cookies

Coffee cake cookies topped with streusel and icing

For the cookies;

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* 1/2 c. (1 stick) unsalted butter, at room temperature

* 1/2 c. granulated sugar

* 1/2 c. light brown sugar, packed

* 1 large egg, room temp

* 2 tsps. vanilla extract

* 1 3/4 c. all-purpose

* 1/2 tsp. baking powder

* 1/4 tsp. baking soda

* 1/2 tsp. salt

For the cinnamon swirl;

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* 1/4 c. packed light brown

* 2 tsps ground cinnamon

For the streusel;

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* 1/2 c. all-purpose flour

* 3 Tbsps. packed light brown sugar

* Pinch of salt

* 3 Tbsps. unsalted butter, melted

For the vanilla icing;

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* 1 c. confectioners sugar

* 3 Tbsps. whole milk

* 1/2 tsp vanilla extract

* Pinch of salt

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Method;

1. Preheat oven to 350*F. Line two sheet pans with parchment paper.

2. In a large bowl, combine the butter, granulated sugar and brown sugar. Mix until light and fluffy.

3. Then add the egg and vanilla extract. Beat until smooth and fluffy. Add the flour, baking powder, baking soda, and beat until just combined and no streaks of flour remain.

4. Then, mix the cinnamon swirl. In a small bowl, use a fork to mix together the brown sugar and cinnamon for the swirl. Sprinkle the mixture over the dough, then fold it into the dough a few times. Do not over mix as this causes you to lose your swirls.

5. Next. make the streusel. In a small bowl, combine the flour, brown sugar, and salt. Add the melted butter and use a fork or your fingers to stir everything together until it resembles wet sand and clumps together.

6. Use a cookie scoop to portion out equal amounts of dough (about 3 Tbsps). Roll the dough to smooth the edges, then place two inches apart and flatten the top of the balls gently with your palm. Top each cookie with about 1 tsp. of streusel, gently pressing the streusel into the top and sides of the dough so it sticks. You’ll have extra streusel remaining that you’ll use later

7. Bake the cookies for 6 minutes, then take them out of the oven and sprinkle remaining streusel on top of each cookie. Return the cookies to the oven and bake until puffed up and are set around the edges but still soft in the middle, 6-7 minutes. Remove the pan from the oven and allow to cool for 5 minutes.

8. Last, make the icing. In a microwave safe bowl, combine confectioners sugar, milk, vanilla, and salt and whisk until smooth. The mixture may be thick. Microwave for 15 seconds more to help thin out the icing. Drizzle the icing over the cookies. Allow the icing to set before serving. Enjoy!

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