A soft snickerdoodle swirled with buttery brown sugar cinnamon pockets and topped with cream cheese frosting, these cookies are a sweet hit for any occasion.
Preheat the oven to 350F. Begin by making the brown sugar cinnamon “filling.” Add the softened Tillamook butter, brown sugar, and cinnamon to a small bowl. Mix until combined. Use your fingers to drop small chunks of the mixture onto a lined plate or baking sheet. Repeat until all the mixture is used up and transfer the plate to the freezer while you make the dough.
To make the dough, add the Tillamook butter, brown sugar, and white sugar to a stand mixer. Mix for 2-3 minutes, until lighter and fluffy. Add eggs and vanilla, and mix again.
Add flour, cornstarch, baking soda, and salt. Mix until just combined.
Remove the brown sugar cinnamon chunks from the freezer. Add them to the dough and mix slowly until they are just combined.
Add the 1 tbsp sugar and 1 tsp cinnamon to a bowl and mix until combined.
Use a large cookie scoop to scoop out balls of dough. Roll each dough ball in the palms of your hands to make them into a smooth ball, then drop it into the bowl of cinnamon sugar. Roll it around until it is completely covered in cinnamon sugar, then transfer to a lined baking sheet.
Add up to 6 cookies on a cookie sheet. Bake for 8-10 minutes. Cookies should look just set, possibly still slightly doughy. This is perfect. Let the cookies cool completely.
While the cookies cool, make the frosting. Combine the softened Tillamook cream cheese, powdered sugar, vanilla, and milk in a bowl. Whisk until smooth. If the frosting is too thick for your liking, add another splash of milk and whisk to combine.
