Ingredients:

  • 1/2 cup (115g) unsalted butter, softened but cool
  • 3/4 cup (150g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 3 tbsp (42g) melted unsalted butter
  • 1/4 cup (50g) brown sugar
  • 1 tbsp (8g) ground cinnamon
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) milk
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Beat the cool butter and brown sugar in a large bowl until smooth and mahogany-colored, taking care not to over-whip.
  2. Beat in the egg and vanilla extract until fully incorporated.
  3. Sift in the flour, baking soda, and salt, mixing on low speed just until the flour streaks disappear.
  4. In a small bowl, stir together melted butter, brown sugar, and cinnamon to form a thick paste.
  5. Dollop the cinnamon paste over the cookie dough and gently fold 3–4 times with a spatula to create visible cinnamon ribbons.
  6. Scoop 2 tablespoons of dough, roll into balls, and lightly roll in extra cinnamon sugar.
  7. Bake for 10 minutes until set but still soft.
  8. Whisk powdered sugar, milk, and vanilla extract to create a glaze and drizzle over cooled cookies.