Directions

For Cookies

1. Preheat oven to 350℉ and line your baking sheets with parchment paper.
2. In a sauce pan over medium high heat, add your butter and let melt. Once it’s melted, keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns a amber brown color. Transfer into a glass measuring cup and let cool.
3. In a large bowl, add your cooled browned butter, brown sugar, and sugar and stir until well combined. Add your eggs, vanilla extract, and stir until light and fluffy.
4. Once your wet ingredients are combined, add your flour, cinnamon, cornstarch, baking soda and salt and fold together until just combined.
5. Scoop your cookie dough into 1-2 inch balls, roll them in your remaining ½ cup of sugar and 1 tbsp of cinnamon and place them on your baking sheets lined with parchment paper.
6. Bake in the oven at 350º for 8 minutes until baked.

For Frosting

1. Whip together your butter and cream cheese until well combined and fluffy.
2. Add your Belfonte heavy cream, vanilla bean paste, and powdered sugar and whip until it comes together.

Yields: 2–3 dozen