Ingredients:

  • 1 cup (227g) Unsalted butter, softened
  • 1 cup (200g) Granulated white sugar
  • 1 Large egg, room temperature
  • 2 tsp Vanilla extract
  • 2 ½ cups (312g) All-purpose flour
  • 1 tbsp Cornstarch
  • 1 tsp Baking powder
  • ½ tsp Fine sea salt
  • ¼ cup (56g) Unsalted butter, very soft
  • ½ cup (100g) Light brown sugar, packed
  • 1 ½ tbsp Ground Saigon cinnamon
  • 4 oz (113g) Full-fat cream cheese, softened
  • 2 tbsp (28g) Unsalted butter, softened
  • 1 ½ cups (180g) Powdered sugar
  • 1 tsp Vanilla bean paste or extract
  • 1 tbsp Whole milk

Instructions:

  1. Cream the softened butter and granulated sugar on medium-high for 3 minutes until pale and fluffy. Add the egg and vanilla, mixing until just combined.
  2. Whisk together the flour, cornstarch, baking powder, and salt. Gradually add to the wet ingredients on low speed until no streaks of flour remain.
  3. Prepare the filling by mixing the soft butter, brown sugar, and cinnamon into a paste. Place dough between two sheets of parchment and roll into a 12x9 inch rectangle.
  4. Spread the cinnamon paste over the dough and roll into a tight log.
  5. Wrap the log in plastic and freeze for 15 minutes. This makes slicing much cleaner.
  6. Cut into ½ inch rounds using a sharp serrated knife. Place on a baking sheet.
  7. Bake at 350°F (180°C) for 10 minutes until edges are just barely set.
  8. Whisk cream cheese, 2 tbsp butter, powdered sugar, vanilla, and milk until smooth. Drizzle over completely cooled cookies.