Make the Cookie Dough:

• In a large mixing bowl (or stand mixer), beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.

• Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

• In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and salt.

• Slowly add the dry ingredients into the wet mixture until fully incorporated. Do not overmix.

• Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Prepare the Filling:

• In a small bowl, mix softened butter, brown sugar, cinnamon, and flour until combined.

• Scoop out small spoonfuls and roll into balls (about 1 teaspoon each). Place on a baking sheet and freeze while dough chills.

Assemble Cookies:

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

• Scoop cookie dough (about 2 tablespoons). Flatten slightly and place a frozen filling ball in the center.

• Wrap dough around the filling, pinching to seal completely. Roll into a smooth ball and place on prepared baking sheet.

• Repeat with remaining dough and filling, spacing cookies about 2 inches apart.

Bake:

• Bake for 11–13 minutes, until edges are just set but centers are still soft.

• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Glaze the Cookies:

• In a small bowl, whisk powdered sugar, cinnamon, melted butter, and milk until smooth.

• Once cookies are completely cooled, drizzle glaze over the tops. Let set before serving.