Sweet Nostalgia: Cookie Butter and Brown Sugar Cookies

Using a stand mixer or hand mixer, cream together the egg, cookie butter, brown sugar, and vanilla on medium-high speed for about 4 to 5 minutes until light and fluffy.

In a separate bowl, mix the flour, cornstarch, cinnamon, baking soda, and a pinch of salt.

Gradually add the dry ingredient mixture to your creamed mixture on low speed until just combined for about 1 minute. Do not overmix. The dough should be soft but not sticky.

Using a cookie scoop, form heaping two-tablespoon dough mounds. Place them on a large plate, slightly flatten, cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days.

Preheat your oven to 350F and line a baking sheet with a silicone baking mat or parchment paper.

Place the chilled dough mounds on your baking sheet, ensuring at least 2 inches of space between each.

Bake for 8 minutes, or until the edges have set, and the tops are just beginning to set. They should be slightly undercooked, pale and glossy in the center.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.