Cinnamon roll cookies

Ingredients

• 2 1/4 cups (270g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 teaspoon cornstarch
• 3/4 cup (150g) dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 cold eggs
• 1.5 tsp cream of tartar
• 2 teaspoons vanilla bean paste
• 1 cup (225g) unsalted butter, slightly softened
• 1 tsp salt
• 1 tsp cinnamon
• For the filling — 3/4 cup brown sugar, softened
• For the filling — 6 tbsp butter
• For the filling — 2 tbsp cinnamon
• For the filling — For cinnamon sugar coating
• For the filling — 1/2 cup granulated sugar
• For the filling — 1 tbsp cinnamon

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Make the filling: In a bowl whisk softened butter, sugar and cinnamon for 2-3 min until well combined.
3. Make small balls out of the cinnamon sugar mixture and lay flat on parchment paper. Freeze for 10 min or until firm to touch.
4. Whisk together flour, baking powder, baking soda, cinnamon, cream of tartar and cornstarch in a medium bowl. Set aside.
5. Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
6. Beat in eggs one at a time, followed by vanilla bean paste, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
7. Gradually mix in dry ingredients until just combined, being careful not to overmix.
8. Stir in cinnamon sugar balls.
9. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture. Roll them in the cinnamon sugar coating. And Freeze for 30 min.
10. Preheat oven to 350°F (180°C).
11. Place 4 cookies on each pan, leaving 4 inches of space between each one.
12. Bake for 10-11 minutes on middle rack or until edges are lightly golden brown.
13. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.