Cinnamon Filled Coffee Cake Cookies

powdered sugar powdered sugar milk milk vanilla vanilla cinnamon cinnamon butter butter brown sugar brown sugar baking soda & powder baking soda & powder eggs eggs sugar sugar rolled oats rolled oats cornstarch cornstarch flour flour

Mix together the brown sugar, cinnamon, melted butter, cornstarch, and salt in a bowl until a paste forms.

Measure out heaping ½ tablespoon dollops of the filling until you have 12 even pieces.

Roll the filling into balls and set aside.

Mix together the melted butter, brown sugar, oats, cinnamon, and salt with a fork until small crumbles form. Set aside.

Cream together the butter and sugars until light and fluffy, then scrape down the sides.

Add the egg yolks and vanilla and beat the mixture again. Scrape down the sides.

Add the dry ingredients and mix on low speed until combined and no flour remains.

Use a 3-tablespoon cookie scoop to scoop out 12 even balls of dough.

Flatten a piece of cookie dough in between your palms.

Add a ball of cinnamon sugar to the center, then wrap the dough around the filling and press to seal.

Roll the ball between your hands to smooth it out completely.

Gently flatten the dough with the palm of your hand and make a very slight indent in the center.

Add a heaping tablespoon of dough into the middle, pressing it in gently.

Repeat with all balls of dough, adding 6 cookies to each baking sheet. Bake until set.

Mix together the powdered sugar, vanilla and milk until a thick glaze forms.

Allow the cookies to cool completely on the pan, then drizzle or pipe the icing over each cookie.