Cinnamon Streusel Cookies with Cream Cheese Icing

If you’re new here, firstly, welcome. If you haven’t noticed by now, I really love cookies. Not only do I love eating them, but I love making them. There’s something that just feels so cozy and nostalgic to me when I make cookies from scratch. The smell of the house as they bake. The guilt-free pleasure of eating as many as I wanted. Pure innocence. Growing up, my mom would buy that five pound tub of Pillsbury cookie dough from Sam’s Club and I thought they were the best cookies in the world. Perfectly soft and gooey when just undercooked. I used to go into the fridge and sneak spoonfuls of the dough. We were actually big fans of the Pillsbury dough boy. My mom had little statues of him speckled throughout the kitchen.

Then when I got to high school, we used to have the huge Otis Spunkmeyer cookies for sale. And those were a runner up to the Pillsbury cookie tub. So soft and thick and perfectly underbaked. The way a cookie should be. Just a mere minute away from eating raw cookie dough. Any true baker knows the significance of a minute when it comes to cookies.

Once my love for being in the kitchen arose, one of the very first things I wanted to do was make a cookie from scratch that was as good as the Pillsbury tub or the Otis Spunkmeyer’s from school. I had the classic chocolate chip cookie down to a science. These soft cinnamon streusel cookies are actually a relative to the chocolate chip. Like the spin-off to your favorite TV show. Except the spin-off typically isn’t as good as the original, but these cinnamon streusel cookies are just as great. They are soft and gooey with thick swirls of buttery cinnamon streusel and topped with a simple cream cheese icing. Like a cookie version of a cinnamon roll.

Kitchen essentials

• Three mixing bowls and a mixing spoon
• Measuring cups/measuring spoons
• A baking sheet
• A cookie scoop (optional)

Substitutions

• White sugar: can be substituted with equal parts cane sugar.

If you love these cinnamon streusel cookies, try some of my other favorite cookie recipes:

• Sea Salt Brown Butter Einkorn Cookies
• Cadbury Egg Cookies

Cinnamon Streusel Cookies with Cream Cheese Icing

Recipe by Slow Down Company Course: DessertsDifficulty: Easy

Yields

24

cookies

Prep time

30

minutes

Cooking time

7

minutes

Chill time

1

minute

Total time

1

hour 

37

minutes

Ingredients

• 0.5 cup butter, softened

• 0.5 cup white sugar

• 0.5 cup light brown sugar, packed

• 1 tsp vanilla extract

• 1 large egg

• 1.5 cups all purpose flour

• 0.5 tsp baking soda

• 0.25 tsp baking powder

• 0.5 tsp salt

• Cinnamon streusel swirls:

• 0.5 cups brown sugar, packed

• 4 tbsp butter, softened

• 2 tbsp all-purpose flour

• 2 tsp cinnamon

• Cinnamon sugar coating:

• 1.5 tsp cinnamon

• 0.25 cup sugar

• Cream cheese icing:

• 2 oz. cream cheese

• 3 tbsp milk

• 1 tsp vanilla extract

• 1.5 cups powdered sugar

Directions

• The first thing we want to do is make the cinnamon streusel so we can put it in the freezer. In a mixing bowl, combine all the ingredients for the streusel and place directly into the freezer. For longer periods of time, you can place the streusel in the fridge.
• In a separate bowl, use a hand mixer or stand mixer with the whisk attachment to cream together the butter, white sugar and brown sugar. Add in the egg and vanilla extract and mix again.
• Using a large spoon or a silicone spatula, mix in the dry ingredients – flour, baking soda, baking powder and salt.
• Swirl in the cinnamon streusel now that your dough base is ready. Break up the streusel into small, chocolate chip-sized pieces and gently mix until the streusel is just barely swirled throughout the dough. We don’t want to overmix or we risk losing the thick swirls.
• Refrigerate the dough for at least 1 hour.
• When the hour is up, preheat the oven to 350 F.
• On a small plate or bowl, mix together cinnamon and sugar for the coating. Use a cookie scoop to get same-sized balls then roll the dough in your hands to get an even, circular shape. Now you can roll the dough through the cinnamon sugar. Place them on a baking sheet, a couple inches apart. Bake for 7-8 minutes on the middle rack. They should just barely be browned on the edges.
• As the cookies bake, make the cream cheese icing. First melt the cream cheese, then stir in the milk and vanilla extract. Lastly, stir in the powdered sugar. The icing should be creamy but thin enough to run off the spoon. Add more milk to make the icing thinner or more powdered sugar to make it thicker.
• Enjoy! Once the cookies have cooled slightly, drizzle on the icing. Enjoy now or store in an airtight container for 3-5 days.

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