Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups salted butter (softened)
- 1 1/2 cups granulated sugar
- 3 eggs
- 3 tsp vanilla extract
- 1/4 cup canola oil
- 4 1/2 cups all purpose flour
- 3 tsp baking powder
- 1/2 cup brown sugar
- 3/4 tsp ground cinnamon
- 1 tbsp butter (melted)
- 2 tbsp butter (softened)
- 4 oz cream cheese (room temperature)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- milk (as needed)
Instruction
- Preheat the oven to 350°.
- In the bowl of a stand mixer cream together the butter and sugar until light and fluffy.
- Scrape the sides of the bowl and add the eggs, vanilla and oil. Mix until combined.
- Lastly, add in the flour and baking powder. Mix until the dough forms. The dough will be soft.
- Scoop your dough out into generous 1/3 cup portions. Roll the cookie dough into a ball and then flatten the cookie dough slightly. Repeat with the remaining dough, arrange on pan and set aside.
- In a small bowl, combine the brown sugar, cinnamon and melted butter with a fork.
- Once the mixture is combined, press about 1/2 tbsp of the mixture onto the top of each cookie.
- Bake at 350° for 9-11 minutes. The cookies will spread and just start to crackle when you take them out of the oven. They should not turn brown. Allow the cookies to cool on the pan.
- While the cookies are cooling, make the cream cheese frosting.
- Make the frosting by combining the butter and cream cheese, mixing until completely smooth.
- Add in the powdered sugar 1/2 cup at a time, allowing the powdered sugar to mix into the cream cheese mixture before adding more powdered sugar.
- Once all of the powdered sugar has been added, add the vanilla.
- Add a splash of milk or heavy cream if needed to achieve your desired thickness.
- Transfer the frosting into a piping bag fit with a large round piping tip (1D) or into a large zip top bag with the corner clipped.
- Pipe a swirl on the top of the warm cookies, allowing space in between the swirl to see the brown sugar layer.
- Serve warm.
