Cookies

1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars. Mix for 2-3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
2. Add in the vanilla and the first egg, and mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
3. In a medium bowl whisk together the flour, baking powder, salt, cornstarch, and ground cinnamon. Gradually fold the dry ingredients into the wet ingredients. Don't overmix.
4. At this point you can pre-scoop the cookies I use a medium cookie scoop to scoop the cookies then roll into a ball and use your clean thumb to create a deep hole in the cookie. Place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Set aside while you prepare the crumble. 

Crumble

1. In a small bowl mix together the flour, brown sugar, and ground cinnamon. Once combined stir in the melted butter, until you get crumbles. Fill each cookie hole with crumbles, fill them to the brim, and kind of slightly press it into the cookie dough. Let the cookie dough scoops chill in the freezer for thirty minutes.
2. When ready to bake preheat the oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner. Add cookie dough balls to the cookie sheet and spread them at least two inches apart.
3. Bake for 9-11 minutes or until just set, the edges should be lightly golden brown but the top is just set. Let cool on a tray on a wire rack for 10 minutes before transferring to a wire rack.

Icing Drizzle

1. In a small bowl mix together the confectioners sugar, vanilla extract and milk until combined.
2. Drizzle on top of the cooled cookies. Store leftovers in an air-tight container for up to five days.