1.    In a medium bowl, whisk together the flour, salt and cinnamon (weigh the flour for best results). Set aside.

 

2.    Using a stand or hand mixer, cream the butter and brown sugar on medium speed until light and fluffy.

 

3.    Add the vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed.

 

4.    Gradually add the dry ingredients, mixing on low speed until the dough comes together.

 

5.    Place the dough between two sheets of parchment paper and roll to your desired thickness. I like these at 1/4” thick.

 

6.    Transfer the rolled-out dough sheet to the refrigerator and chill for 1 hour.

 

7.    Remove from the fridge and let it sit for 5-10 minutes so it softens but still has a chill to it. Stamp and cut into shapes. (Lightly dust or dip the stamps/cutters in flour to prevent sticking.

 

8.    Lightly sprinkle the tops of the cookies with granulated sugar.

 

9.    Transfer the cookies onto a parchment-lined baking pan and pop into the freezer to chill again while the oven preheats. Preheat the oven to 350°F

 

10.     Bake at 350°F until the cookies look set and are lightly golden around the bottom edges. Around 10-12 minutes.

 

11.   Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. 

 

For the cream cheese filling:

 

1.    Using an electric mixer, beat the softened butter and cream cheese together until smooth and creamy.

 

2.    Add the salt, cinnamon and vanilla, and mix until combined.

 

3.    Gradually add the powdered sugar, mixing until the filling is smooth and fluffy.

 

4.    Once the cookies are completely cooled, spread the cream cheese filling onto the back of 1/2 the cookies, and top with another cookie to make a sandwich. Enjoy!