Coffee Cake Cookies Recipe: In 37 Min

Instructions:

1. In a medium bowl, whisk together the 125g flour, 100g brown sugar, and 3g cinnamon. Add the 85g cold, cubed butter. Use your fingers or a pastry cutter to work the butter in until it looks like coarse, wet sand with some pea sized chunks. Put this in the fridge while you make the dough to keep that butter cold.
2. In a large bowl, beat the 225g softened butter with the 150g brown sugar and 100g granulated sugar for about 3 minutes. Note: This step incorporates air for a lighter texture.
3. Add the egg, 30g sour cream, and 10ml vanilla, beating until the mixture is pale and very fluffy.
4. Whisk the 375g flour, baking soda, 6g cinnamon, and sea salt in a separate bowl. Gradually add this to the wet ingredients. Mix on low speed until no streaks of dry flour remain. Do not overmix, or the cookies will be tough.
5. Scoop about 2 tablespoons of dough and roll into a ball. Place on the prepared baking sheet. Use your thumb or the back of a small spoon to press a deep well into the center. Note: This well acts as an anchor for the topping.
6. Generously fill each well with the chilled streusel, piling it high. Use your fingers to gently press the crumbs into the dough so they stick. The cookie should look heavily loaded.
7. Bake at 350°F (180°C) for 10 to 12 minutes. Note: Every oven is different, so watch for the visual cues. You want to take them out until the edges are set and the tops look matte but the center still feels slightly soft to the touch.
8. Let the cookies sit on the hot pan for 5 minutes before moving them to a wire rack. While they cool, whisk the 120g powdered sugar, 30ml milk, and 2ml vanilla until the glaze is smooth and thick enough to ribbon.
9. Once the cookies are mostly cool, use a spoon or a small piping bag to drizzle the glaze over the streusel. Wait for the glaze to set before stacking them, or you will have a sticky mess.