Gluten and Dairy Free Sour Cream Coffee Cake Cookies

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
2. Using an electric or stand mixer, cream together butter and sugars until light and fluffy, about 2 to 3 minutes.
3. Add egg and vanilla and mix until well-combined.
4. Turn off mixer and add in flour, baking powder and baking soda. With mixer on low add in 1 tbsp non dairy yogurt. Mix until combined.
5. Cover dough and place in the refrigerator while you prepare the streusel topping.
6. In a small bowl combine flour, sugars, cinnamon and melted butter. Mix until clumpy streusel has formed.
7. Remove dough from the fridge. Scoop cookies into 2 tbsp size balls and roll until smooth. Place on your cookie sheet about 2 inches apart. Press down in the center using the tbsp measure or your thumb to create a well.
8. Fill the well with streusel - and don’t be stingy! It’s okay if streusel is overflowing a bit.
9. Bake on the center rack for 12 to 13 minutes.
10. Remove and let cool 5 minutes before transferring to a wire rack to cool completely.
11. Make your glaze by combining sugar and almond milk until glaze is smooth and thick. Drizzle over cooled cookies.
12. Serve and enjoy!