Ingredients
Equipment
Method
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy, about 2-3 minutes. Add egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Do not overmix.
- Divide dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
- While dough chills, prepare the filling by whisking together brown sugar, cinnamon, and cornstarch in a small bowl. Set aside.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to ¼-inch thickness. Cut into rectangles approximately 3×4 inches using a pizza cutter or sharp knife.
- Place half of the rectangles on prepared baking sheets. Spoon 1 tablespoon of cinnamon filling onto the center of each rectangle, leaving a ½-inch border around the edges.
- Top with remaining rectangles and press edges firmly with a fork to seal completely. Brush tops lightly with milk or egg wash.
- Bake for 14-16 minutes, or until edges are just golden brown. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the glaze by whisking together powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle over cooled cookies and let set for 15 minutes before serving.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze unfrosted cookies for up to 3 months.
Make Ahead: Dough can be refrigerated for 3 days or frozen for 2 months. Thaw in refrigerator overnight before rolling.
Tips: Don't overfill cookies to prevent filling from leaking. If dough becomes too soft while working, return to refrigerator for 10 minutes.