Ingredients
For The Cookies:
- 1/2 cup butter softened to room temp
- 2 tablespoons light brown sugar packed
- 3 tablespoons powdered sugar sifted
- 1/4 teaspoon vanilla extract
- 1/2 cup + 3 tablespoons white whole-wheat flour
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
For The Glaze:
- 1/4 cup powdered sugar sifted
- 1/2 teaspoon cinnamon
- 2 teaspoon molasses
- 1/2 teaspoon milk
Instructions
- Preheat oven to 350°F. Lightly spray a cookie sheet with cooking spray. Set aside.
Make The Cookies:
- In a large bowl, beat together the butter, brown sugar, and powdered sugar until well combined.
- Add the vanilla. Beat the mixture at high speed until it's very fluffy, about 5 minutes, scraping down the sides as needed.
- In a medium bowl, stir together the flour, cornstarch, and cinnamon. Add the dry mixture to the butter mixture a little at a time, stirring after each addition, until fully mixed together. Beat at high speed for an additional 5 minutes. The texture should be that of frosting.
- Transfer the dough to a pastry bag. Press out balls about 2 tablespoons in volume, flattening them only slightly. Aim for round shapes that are taller than they are wide.
- Bake until just golden brown, about 12-13 minutes.
- Let cool on the pan for 10 minutes. Then very gently transfer cookies to a wire rack to finish cooling completely.
Make The Glaze:
- In a medium bowl, whisk together all the glaze ingredients. Spread a small amount on the top of each cookie.
- Let the cookies sit for 1-2 hours so the glaze can harden.
- Serve chilled or at room temp.