Ingredients
Method
Prep Dough & Cinnamon Filling
- Whisk dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt; set aside.
- Cream butter & sugars: In a large bowl or stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed for 2 minutes until light and fluffy. Beat in egg and vanilla extract until completely combined.
- Combine into dough: Reduce speed to low and add the dry ingredients in two batches, mixing just until a soft, uniform dough forms. Do not overmix.
- Mix cinnamon filling: In a small bowl, stir together dark brown sugar, cinnamon, melted butter, and 1 tablespoon flour until a thick, spreadable cinnamon paste forms.
Assemble & Bake to Perfection
- Shape & indent: Scoop 3-tablespoon mounds of dough (about 60g each) and roll into smooth balls. Place on two parchment-lined baking sheets 3 inches apart. Use the back of a spoon or your thumb to press a wide, shallow indentation in the center of each dough ball.
- Swirl cinnamon filling: Spoon 1 generous teaspoon of the cinnamon filling into each center. Use a toothpick or small offset spatula to gently swirl the cinnamon filling outward into the dough in a spiral pattern.
- Bake to chewy perfection: Bake in a preheated 350°F (175°C) oven for 10 to 12 minutes, until the edges are lightly golden and set, while the centers remain soft and slightly puffy. Remove from oven and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Glaze & Serve
- Whisk cream cheese glaze: In a small bowl, beat softened cream cheese and butter until smooth. Add sifted powdered sugar, vanilla extract, and warm milk. Whisk vigorously until a silky, pourable glaze forms.
- Drizzle & set: Drizzle the warm cookies generously with cream cheese glaze. Allow the glaze to set for 10 minutes, or serve immediately warm and gooey!