Ingredients:

  • 225g (1 cup) Unsalted butter, softened
  • 200g (1 cup) Granulated sugar
  • 1 Large egg, room temperature
  • 2 tsp Pure vanilla extract
  • 375g (3 cups) All-purpose flour
  • 1 tsp Cornstarch
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 50g (1/4 cup) Unsalted butter, melted
  • 100g (1/2 cup) Light brown sugar, packed
  • 1.5 tbsp Ground cinnamon
  • 60g (2 oz) Cream cheese, softened
  • 120g (1 cup) Powdered sugar
  • 1.5 tbsp Heavy cream
  • 1/2 tsp Vanilla bean paste

Instructions:

  1. Cream the softened butter and granulated sugar in a stand mixer with a paddle attachment for approximately 3 minutes until pale and aerated.
  2. Incorporate the egg and vanilla extract, scraping down the sides of the bowl to ensure even mixing.
  3. Sift in the flour, cornstarch, baking powder, and salt. Mix on low speed until just combined into a supple dough.
  4. Roll the dough between two sheets of parchment paper into a large rectangle, roughly 1/4 inch thick.
  5. Brush the dough surface with 50g of melted butter and sprinkle with a mixture of brown sugar and cinnamon.
  6. Roll the dough tightly into a log, wrap in plastic wrap, and chill in the freezer for 20 minutes (or refrigerator for 30-60 minutes).
  7. Preheat oven to 350°F (175°C). Slice the chilled log into 24 rounds using a sharp serrated knife.
  8. Place on lined baking sheets and bake for 10 minutes until edges are just set but centers remain soft.
  9. Whisk together cream cheese, powdered sugar, heavy cream, and vanilla bean paste. Drizzle over cooled cookies.