Stuffed Brown Sugar Cinnamon Cookies (Printer-Friendly Version)

# What You'll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, room temperature
02 - 1/2 cup granulated sugar
03 - 1 cup light brown sugar, packed
04 - 2 eggs, room temperature
05 - 1 teaspoon vanilla extract
06 - 3 3/4 cups cake flour
07 - 2 Tablespoons cornstarch
08 - 1 teaspoon baking soda
09 - 1 1/2 teaspoons baking powder
10 - 1 teaspoon kosher salt

→ Brown Sugar Filling

11 - 5 Tablespoons unsalted butter, softened
12 - 3/4 cup light brown sugar, packed
13 - 1 teaspoon cinnamon
14 - 2 Tablespoon cake flour

→ Brown Sugar Glaze

15 - 1 cup powdered sugar
16 - 1/2 teaspoon cinnamon
17 - 3 Tablespoons unsalted butter, melted and cooled
18 - 2 1/2 Tablespoon milk

# Let's Cook!:

01 - Add the butter sugar, and brown sugar to the bowl of a stand mixer, or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy
02 - Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bottom and sides of the bowl as needed. Cover and chill the dough for one hour
03 - Preheat the oven to 350°F and line two large baking sheets with parchment paper
04 - Add the filling ingredients to a medium bowl and stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling out and roll it into a ball and place it on the baking sheet
05 - Scoop the chilled dough out using 1/4 cup measuring cup (or a very large cookie scoop). Break the dough in half and create a well in the middle of one half. Place one ball of filling inside the well and press the other half on top of the filling and pinch the seems. Roll them into a ball to seal the filling inside
06 - Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and the edges are lightly golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely
07 - While they cool, make the icing. Whisk together all of the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Allow it to set for 15 minutes and enjoy

# Cook's Notes:

01 - Room temperature butter should only sit out for 1-2 hours and still feel cool to touch (60°F)
02 - If chilling dough longer than 1 hour, let it sit at room temperature for 30 minutes before using
03 - Can be stored in airtight container at room temperature for 3 days or refrigerated for up to a week
04 - Can freeze baked cookies or raw dough for up to 3 months

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