Ingredients
Scale
FOR THE COOKIES
- 3/4 cup 1 1/2 sticks butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
FOR THE FROSTING
- 1 8-ounce block cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350°F and line two cookie sheets with parchment paper. Cream together butter and sugars until light and fluffy, about 3 to 4 minutes. Mix in the egg and vanilla.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add this mixture to the wet ingredients and mix until smooth. The dough will be thick.
- Using a small cookie scoop, place tablespoon-sized balls of dough onto the parchment-lined cookie sheets. Lightly press down on each cookie to flatten slightly. Bake until the edges just start to brown, about 9 to 10 minutes.
- Remove from the oven and let cool for 2 to 3 minutes, then transfer to a cooling rack to cool completely.
- Make the frosting: Beat the cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
- Put granulated sugar into a small bowl. Spread about a tablespoon of frosting onto the tops of each cookie, then press into the granulated sugar, coating the frosting.
- Just before serving, use a kitchen torch to caramelize the sugar on top of each cookie, then set aside to cool. Store cookies in the fridge for up to 4 days. Enjoy!