Cinnamon Streusel Cookies

Cinnamon Streusel Cookies

Adapted from “Baking for All Occasions” by Flo Braker
Makes 12 cookie rounds or wedges
Author Wendy Sondov


  • Cookies:
  • ¾ cup plus 3 tablespoon all-purpose flour
  • ¾ cup fine semolina flour I use Bob’s Red Mill
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 11 tablespoons 1 stick plus 3 tablespoons unsalted butter
  • 2 teaspoons vanilla paste or extract
  • Glaze optional:
  • 1 cup confectioner’s sugar
  • 2 tablespoons milk
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla paste or extract
  • -or-
  • Extra confectioner’s sugar for dusting tops


  1. Preheat oven to 350° F. Round cookies can be made with circle molds or cupcake pans. Wedge or chunk cookies can be made with a 9-inch round springform pan. The pans do not require lining or greasing.
  2. Melt the butter in a bowl in the microwave, then set aside to cool.
  3. In a large mixing bowl, whisk together the flour, semolina, sugar, baking powder, salt, and cinnamon.
  4. Stir in the vanilla and the melted butter. Rub the ingredients together with your fingers to form streusel crumbs, pea-size and smaller.
  5. Sprinkle the streusel evenly over the bottom of the springform pan or divided evenly into the bottoms of the cupcake pan cups or circle molds.
  6. Bake for 12-18 minutes until light golden. Smaller cookies will bake faster than the 1 large springform pan.
  7. Cool completely in the pan.
  8. Optional: If using glaze, in a small bowl stir together confectioner’s sugar, milk, cinnamon, and vanilla.
  9. Sprinkle cooled cookies with confectioner’s sugar or drizzle with glaze.
  10. Allow glaze to firm before storing.
  11. Store in an airtight container at room temperature for up to 1 week.

Packing Tips

Double wrap columns of 2-3 cookies in plastic wrap. Place cookie columns in an airtight container or freezer weight ziplock bag with no wiggle room. Use plenty of paper or other soft stuffing around the cookies in the mailing box to keep the cookies from moving (and breaking) in transit.