Cinnamon roll snickerdoodle cookies

The result is a soft snickerdoodle base studded with pockets of brown sugar-cinnamon "filling," all topped with a smooth cream cheese frosting. If you aren't already convinced that these will be life-altering cookies, I don't know what else to tell you. Take my word for it and thank me later. <3

Makes 8 large cookies

Ingredients:

Brown sugar-cinnamon “filling”

• ¼ cup (54 g) brown sugar
• 2 tablespoons salted butter, softened
• ¾ teaspoon ground cinnamon

Snickerdoodle cookies

• ½ cup (113 g) salted butter, softened
• ½ cup (108 g) brown sugar
• ¼ cup (50 g) plus 1 tablespoon granulated sugar, divided
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1¾ cups (228 g) all-purpose flour
• ½ tablespoon cornstarch
• ½ teaspoon baking soda
• ½ teaspoon Diamond Crystal kosher salt
• 1 teaspoon ground cinnamon

Cream cheese frosting

• 1½ cups (170 g) powdered sugar
• 2 ounces (56 g) cream cheese, softened
• 1 to 2 teaspoons milk
• ½ teaspoon vanilla extract

Method:

1. Preheat the oven to 350°F (180C). Line a large plate and two baking sheets with parchment paper.
2. Make the "filling": Place the brown sugar, butter, and cinnamon in a small bowl and use a spoon to mix until combined, about 2 minutes. Use your fingers to drop small chunks of the mixture onto the plate. Transfer to the freezer to harden for 15 minutes while you make the dough (see Note).
3. Meanwhile, make the cookies: Place the butter, the brown sugar, and ¼ cup (50g) granulated sugar in a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.
4. Add the egg and vanilla extract, and mix until combined, about 1 minute.
5. Add the flour, cornstarch, baking soda, and salt. Mix until just combined, about 30 seconds.
6. Remove the brown sugar-cinnamon chunks from the freezer. Add them to the dough and mix slowly until just combined.
7. Mix the remaining 1 tablespoon granulated sugar and the cinnamon in a small bowl.
8. Use a large (4-tablespoon/2-ounce) cookie scoop to scoop the dough into balls. Roll each dough ball between the palms of your hands until smooth and then drop it into the cinnamon sugar and roll to coat.
9. Place up to four dough balls onto each baking sheet, spaced equally apart. Bake for 8 to 10 minutes, until the cookies are just set, possibly still slightly doughy. Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely.
10. Meanwhile, make the frosting: Place the powdered sugar, cream cheese, 1 teaspoon milk, and vanilla extract in a medium bowl. Use a whisk to mix until smooth, about 2 minutes. If the frosting is too thick, add another teaspoon of milk and mix again.
11. When the cookies are completely cool, use a piping bag to pipe about 1 tablespoon of frosting onto each cookie. Store any extra cookies in the fridge.