Preparation Instructions

• Preheat the oven to 375 F. Line 2 baking sheets with parchment paper.
• Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
• Add egg, yolk and vanilla, mix until smooth on low speed.
• Slowly mix in baking powder, soda, salt, cornstarch and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
• Scoop the dough into 3 tablespoon size balls and place 6 cookies on cookie sheet. Take the backside of the cookie scoop and push to make an indention in each cookie dough ball, or you can use your fingers.
• Mix together flour, brown sugar, salt and cinnamon in a small bowl. Add soft butter and mix together with a fork or your fingers until it all comes together. Take a handful of crumb topping and place it in the indention of the cookie dough.
• Bake for 9-12 minutes, or until the edges start to turn golden brown. Run a spoon or spatula around the freshly baked cookies to help shape a perfect circle. Allow to cool completely before adding the glaze.
• Mix together the glaze. Drizzle over the cooled cookies. Enjoy!