Ingredients:

  • 1 cup (226g) Unsalted Butter, softened
  • 1 cup (200g) Granulated Sugar
  • 1 large Egg, room temperature
  • 1.5 tsp Vanilla Bean Paste
  • 2.75 cups (345g) All-Purpose Flour
  • 2 tbsp (16g) Cornstarch
  • 1 tsp Baking Powder
  • 0.5 tsp Fine Sea Salt
  • 0.25 cup (56g) Unsalted Butter, very soft
  • 0.5 cup (100g) Dark Brown Sugar, packed
  • 1.5 tbsp Ground Cinnamon
  • 1 tsp All-Purpose Flour
  • 4 oz (113g) Full-Fat Cream Cheese, softened
  • 0.25 cup (56g) Unsalted Butter, softened
  • 1.5 cups (180g) Powdered Sugar
  • 1 tsp Heavy Cream
  • 1 pinch Fine Sea Salt

Instructions:

  1. In a large bowl, beat the 1 cup of butter and granulated sugar on medium-high speed for 3 minutes until pale and aerated. Add the egg and vanilla bean paste, scraping down the sides to ensure a homogenous emulsion.
  2. Incorporate the dry ingredients: flour, cornstarch, baking powder, and salt. Mix until a soft dough forms.
  3. Prepare the filling by mixing the soft butter, dark brown sugar, cinnamon, and flour into a paste.
  4. Roll the dough out, spread the cinnamon filling, and roll into a log. Chill for 1 hour.
  5. Using unflavored dental floss, slice the log into 24 rounds and bake at 350°F for 10 minutes. (Note: The FAQ advises against using a knife to avoid compressing the dough).
  6. Whip cream cheese, butter, powdered sugar, and heavy cream. Frost the cooled cookies.