In a medium bowl, mix together all-purpose flour, brown sugar, cinnamon, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Chill the streusel mixture in the fridge.

In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. In a separate bowl, beat cold butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, yolk, and vanilla, mixing until well combined.

Gradually add the flour mixture to the creamed butter mixture, stirring until just combined. The dough should be thick and slightly sticky.

Preheat the oven to 400°F (200°C). Scoop about 2 tablespoons of dough, roll into a ball, and place on a parchment-lined baking sheet. Make a slight indentation in each ball and fill with chilled streusel.

Bake for 8-11 minutes, or until edges are lightly golden. Remove from oven while centers appear slightly underbaked.

Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack. Prepare glaze by whisking together powdered sugar, cream, and vanilla until smooth, then drizzle over cookies.