Yield:
20 Cookies (Using #60 Scoop for Dough, #100 Scoop for Filling)
Prep Time:
20 Minutes (Chill Time: 45 – 90 Minutes)
Cook Time:
14 Minutes
Category
Desserts
Calories:
419
Carbs:
53.2
Fat:
21.8
Fiber:
0.8
Protein:
3.9
WW Points:
19
ingredients
Cookie Dough
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, firmly packed
2 large eggs, room temperature
1 teaspoon vanilla extract
3 ⅔ cups bread flour*
2 tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
Filling
5 tablespoons unsalted butter, softened
¾ cup light brown sugar, firmly packed
¼ teaspoon vanilla extract
3 tablespoons all-purpose flour or bread flour
½ teaspoon ground cinnamon
⅛ teaspoon table salt
Icing
1 ½ cups powdered sugar
3 tablespoons light brown sugar, firmly packed (dark brown sugar may be substituted)
1–2 tablespoons milk of choice
1 ½ tablespoons light corn syrup
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
My version of this recipe. See bakers flour suggestion. *See baker’s flour note.
directions
Prepare the Cookie Dough
Step 1:
In a large bowl, beat the butter, granulated sugar, and brown sugar until light, fluffy, and well creamed.
Step 2:
Add the eggs and vanilla extract and mix until fully combined.
Step 3:
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Step 4:
Add the dry ingredients to the wet ingredients in 4–5 additions, mixing just until combined.
Step 5:
Cover tightly with plastic wrap and chill for 30–60 minutes. Do not chill longer or the dough will become difficult to shape.
Prepare the Filling
Step 6:
In a medium bowl, beat the butter, brown sugar, and vanilla extract until creamy.
Step 7:
Add the flour, cinnamon, and salt. Mix until smooth and fully combined.
I used a #100 scoop for the filling.
Assembly
Step 8:
Remove the chilled dough from the refrigerator. Scoop using a #60 scoop. Each cookie uses two scoops of dough. Flatten both portions slightly. Create a small indentation in one piece.
Step 9:
Scoop the filling using a #100 scoop and press gently into the indentation. Place the second flattened scoop of dough over the filling and carefully shape the dough around it, sealing completely. Ensure the filling is well centered and fully enclosed.
Wetting fingertips helps the dough stick when sealing.
Step 10:
Place assembled cookie dough on a large plate or baking sheet and freeze for 15–30 minutes.
Bake
Step 11:
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Step 12:
Once chilled, place cookies on the prepared baking sheet, spacing at least 2 inches apart. Bake on the center rack for 14 minutes, until the edges are just beginning to turn light golden brown.
Step 13:
Cool completely on the baking sheet. Cookies are fragile while warm.
For the Icing
Step 14:
Whisk together the powdered sugar, brown sugar, 1 tablespoon milk, corn syrup, vanilla extract, and cinnamon. Add additional milk as needed until the icing falls in thick ribbons that hold their shape for a few seconds.
Step 15:
Immediately drizzle over cooled cookies and allow the icing to set before serving.