Ingredients
Method
Prepare the Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, granulated sugar, and light brown sugar together on medium speed for 2 minutes until creamy and pale.
- Add the egg and vanilla extract; beat for another minute until completely incorporated and smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the dry ingredients to the wet mixture in two additions on low speed, mixing just until a soft dough forms (do not overmix).
Fill and Roll the Cinnamon Swirl
- In a small bowl, whisk together dark brown sugar and ground cinnamon. Stir in the 3 tablespoons of melted butter until a thick, spreadable cinnamon paste forms.
- Roll the dough out between two sheets of parchment paper into a 10x14-inch rectangle (about 1/4-inch thick). Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border along the edges.
- Starting from the long edge, tightly roll the dough up into a cylinder log. Wrap the log securely in plastic wrap and chill in the refrigerator for 25-30 minutes until firm enough to slice neatly.
Slice and Bake
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Unwrap the chilled dough log. Using a sharp chef's knife or clean unflavored dental floss, slice into 18 even rounds (about 1/2-inch to 3/4-inch thick).
- Place rounds onto the prepared baking sheets spaced 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, just until the edges are lightly set and pale golden (the centers should still look soft and slightly underdone).
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Glaze and Serve
- In a medium bowl, beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and 2 tablespoons of milk. Whisk vigorously until a glossy, lump-free drizzling glaze forms (add another splash of milk if too thick).
- Spoon or pipe the glaze generously in circular swirls over each cooled cookie. Allow glaze to set for 15 minutes before serving. Enjoy the soft bakery-style melt-in-your-mouth magic!