Ingredients:

  • 1/2 cup Unsalted butter, softened (113g)
  • 1/4 cup Plain Greek yogurt (60g)
  • 3/4 cup Powdered sugar (90g)
  • 1 Large egg, room temperature
  • 1 tsp Vanilla extract
  • 2 cups All-purpose flour (250g)
  • 2 tbsp Cornstarch (16g)
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 2 tbsp Unsalted butter, melted (28g)
  • 1/2 cup Coconut sugar or Dark brown sugar (100g)
  • 1.5 tbsp Ground cinnamon
  • 1 tsp All-purpose flour
  • 2 oz Low-fat cream cheese, softened (56g)
  • 1/2 cup Powdered sugar (60g)
  • 1 tbsp Milk of choice
  • 1/2 tsp Vanilla bean paste

Instructions:

  1. Cream the fats. Beat 1/2 cup softened butter with 3/4 cup powdered sugar until light and pale. Note: This incorporates air for a lighter bite.
  2. Add wet ingredients. Mix in the room temperature egg, 1/4 cup Greek yogurt, and 1 tsp vanilla extract.
  3. Incorporate dry goods. Fold in 2 cups flour, 2 tbsp cornstarch, 1/2 tsp baking powder, and 1/4 tsp salt until no white streaks remain.
  4. Chill the dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Note: Chilling prevents the cookies from spreading into flat pancakes.
  5. Prep the filling. Combine 1/2 cup sugar, 1.5 tbsp cinnamon, and 1 tsp flour with 2 tbsp melted butter.
  6. Roll it out. On a floured surface, roll the dough into a 12x9 inch rectangle.
  7. Spread and roll. Spread the filling evenly, then roll the dough tightly into a log starting from the long edge.
  8. Slice with floss. Slide unflavored floss under the log, cross it over the top, and pull to cut 1 inch thick rounds.
  9. Bake the cookies. Place on parchment and bake at 350°F (180°C) for 12 minutes until the edges just begin to brown.
  10. Glaze and serve. Whisk cream cheese, powdered sugar, milk, and vanilla bean paste, then drizzle over warm cookies.