1 tsp butter vanilla emulsion (can use vanilla extract)
2 tbsp melted butter
Cookies
1 cup salted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 egg, plus 1 egg yolk
1 teaspoon butter vanilla emulsion (Vanilla extract will work fine, but the Lorann butter vanilla emulsion adds such a delicious buttery flavor!)
1 tablespoon cornstarch
1 tsp baking soda
2 teaspoon baking powder
1/2 teaspoon salt
3 1/2 cups flour
Glaze Topping
1 cup powdered sugar
1 tsp cinnamon
1 tsp butter vanilla emulsion (can use vanilla extract)
3 tbsp milk
Instructions
For the filling: combine brown sugar, cinnamon, flour, butter vanilla emulsion, & melted butter. Set aside.
For the cookies:
Cream together butter and sugars until light and fluffy.
Add in eggs and vanilla, mix until combined.
In a separate bowl, combine all dry ingredients.
Slowly add the dry ingredients into the butter mixture, mix until just combined. Do not overmix!
Scoop cookie dough into large balls. I use a #40 cookie scoop and combine two dough balls, which is 1.5 oz of cookie dough. Press ball of cookie dough into disc. Scoop 1/2 tablespoon of brown sugar filling and place in the center of the dough ball disc. Fold dough edges up around the filling, pinch the seams together, and roll dough until smooth. Filing should be fully wrapped in the cookie dough.
Place finished dough balls on a cookie sheet, cover, and chill for 30 minutes.
Preheat oven to 350 degrees
Place large cookie dough balls several inches apart, as cookie will spread a little while baking. Bake cookies at 350 degrees for 11-12 minutes. When cookies are removed from the oven, you can shape cookies into perfect circles using a large glass or large round cookie cutter by swirling the glass around the edges of the cookie.
For the glaze topping: While cookies are cooling, make cinnamon glaze topping. Combine powdered sugar, cinnamon, butter vanilla emulsion, and milk. Mix until combined.
Once cookies are cooled, top cookies with 1 tbsp of cinnamon glaze. Allow glaze to dry. Enjoy!