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Cinnamon Sugar Stuffed Cookies with Cinnamon Glaze

Cinnamon Sugar Stuffed Cookies with Cinnamon Glaze

Soft cookies stuffed with cinnamon and brown sugar, with a sweet glaze on top.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Cookies
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup (227 g / 2 sticks) butter, softened
  • 1 cup (200 g) white sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 3 cups (360 g) all-purpose flour
  • 2 tablespoons (30 ml) whole milk
  • 1 tablespoon (8 g) cornstarch
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon (3 g) coarse salt (kosher salt)
Filling
  • ¾ cup (150 g) light brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons (28 g) butter, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
Glaze
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 tablespoons heavy cream, plus more if needed

Method
 

Filling
  1. In a small bowl, mix all the filling ingredients until even. Set aside.
Dough
  1. In a stand mixer, beat the softened butter with the white sugar for about 3 minutes, until pale and fluffy.
  2. Add the vanilla, eggs, and milk, and mix until smooth.
  3. Gradually add the flour, cornstarch, baking powder, and salt. Mix only until the dough comes together. Don't overmix.
Shaping and filling
  1. Weigh 50 g (about 1¾ oz) of dough for each cookie and flatten it in your hands. Oiling your hands helps, because the dough is very soft.
  2. Put a spoonful of filling in the center, close the dough over it, and pinch it shut well. Roll into a ball and place on a parchment-lined baking sheet.
  3. Space them out. Only 3–4 cookies per sheet, about 2 inches (5 cm) apart, because they spread while baking.
Baking and glaze
  1. Preheat the oven to 350°F (180°C). Bake 12–14 minutes, until the edges are set and just starting to turn golden. The cookies stay fairly pale. Don't wait for a deep golden color or they'll dry out.
  2. Take them out of the oven, cool 5 minutes on the sheet, then move to a cooling rack.
  3. For the glaze, stir together the powdered sugar, vanilla, cinnamon, and cream until thick but pourable. Add more cream a little at a time if needed.
  4. Spread the glaze over each cookie. It sets in about 10 minutes.

Notes

Tips for soft cookies
  • Oil your hands before shaping. The dough is soft and sticky.
  • Seal the filling in well so it doesn't leak in the oven.
  • Give them room. They spread a lot.
  • Take them out while they're still pale. Overbaking dries them out.
Substitutions
  • Coarse salt → ¼ teaspoon fine table salt (fine salt is saltier by volume).
  • Heavy cream in the glaze → whole milk, added a little at a time.
  • Light brown sugar → dark brown sugar, for a deeper molasses flavor.