Brown Sugar Cinnamon Filled Cookies
Soft sandwich style cookies filled with brown sugar cinnamon paste and drizzled with cinnamon glaze.
Equipment
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Wire rack
- 2 tablespoon cookie scoop
Ingredients
Main Ingredients
- 1 cup unsalted butter softened, for the dough
- 1 cup granulated sugar for the dough
- ½ cup brown sugar packed, for the dough
- 2 large eggs for the dough
- 2 tsp vanilla extract for the dough
- 3 cup cake flour for the dough
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- ¼ cup unsalted butter softened, for the filling
- ½ cup brown sugar packed, for the filling
- 1 tsp ground cinnamon for the filling
- 2 tbsp cake flour for the filling
- 1 cup powdered sugar for the glaze
- ½ tsp ground cinnamon for the glaze
- 2 tbsp unsalted butter melted, for the glaze
- 2 ½ tbsp milk for the glaze, adjusted for thickness
Instructions
Cooking
- Make the dough. Cream the dough butter with both sugars until fluffy, beat in the eggs and vanilla, then mix in the whisked dry ingredients and chill for 1 hour.
- Mix the filling. Stir the filling butter, brown sugar, cinnamon, and flour into a paste.
- Fill. Flatten a 2 tablespoon scoop of dough, add filling, top with a second flattened scoop, and seal the edges.
- Bake. Bake on a parchment lined pan at 350 degrees F for 10 to 12 minutes until the edges are set and lightly golden.
- Cool. Rest for 5 minutes on the pan, then cool completely on a wire rack.
- Glaze. Whisk the glaze ingredients until smooth, drizzle over the cookies, and let it set.
Notes
Substitutions: Use 1 cup plus 2 tablespoons all purpose flour for each cup of cake flour.
Tips: Seal the edges well and do not taste raw dough.
Storage: Keep glazed cookies at room temperature for up to 4 days, or freeze unglazed cookies for up to 3 months.