Ingredients:

  • 225g unsalted butter, softened
  • 150g granulated sugar
  • 30g confectioners' sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla bean paste
  • 360g all-purpose flour
  • 2 tbsp cornstarch
  • 0.5 tsp fine sea salt
  • 2 tbsp ground cinnamon
  • 50g packed brown sugar

Instructions:

  1. In a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and confectioners' sugar until smooth and lightened in color.
  2. Add the egg and vanilla bean paste, beating until fully incorporated.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt. Gradually add the dry ingredients to the butter mixture on low speed until a dough forms.
  4. Divide the dough into two equal portions. Incorporate the ground cinnamon and brown sugar into one half of the dough to create the contrast color.
  5. Roll each portion of dough between sheets of parchment paper into equal-sized rectangles. Stack the cinnamon dough on top of the vanilla dough.
  6. Tightly roll the stacked dough into a log. Wrap in plastic and chill in the refrigerator for 20 minutes until firm but pliable.
  7. Wrap the log in plastic and freeze for 15 minutes. This ensures clean, sharp slices.
  8. Preheat oven to 350°F (175°C). Slice the chilled log into 1/4-inch thick rounds using a sharp knife or dental floss.
  9. Place cookies on a parchment-lined baking sheet and bake for 12 minutes until the edges are just set but not browned.