Ingredients
2¼cupsall-purpose flour,+ 2 tbsp
2tbspcornstarch
1tbspcinnamon
1½tspbaking powder
½tspsalt
3½tbspmilk,powdered
10tbspbutter,unsalted, softened
⅔cupsugar,packed light-brown
⅓cupsugar,granulated
2eggs,large
¼cupsour cream
½tspvanilla extract
6ozcream cheese,softened
6tbspbutter,salted, softened
½tspvanilla extract
3cupssugar,powdered
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, cornstarch, cinnamon, baking powder, salt, and powdered milk. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until pale and fluffy, scraping down sides and bottom of bowl occasionally.
Add in eggs one at time mixing until combined after each addition. Blend in sour cream and vanilla.
With the mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Butter a 13×9-inch baking dish, then with buttered hands gently press and spread cookie dough into an even layer in the dish.
Bake in preheated oven for 17 to 21 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool completely then frost with cream cheese frosting. Cut into squares and store in an airtight container.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy, occasionally scraping down sides and bottom of the bowl.
Stir in vanilla. With mixer set on low speed, slowly add in powdered sugar and continue to mix until fluffy.
