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oven to 350° and line two cookie sheets with parchment. Cream butter and sugars
until light and fluffy, 3 to 4 minutes. Mix
in egg and vanilla. In
another bowl, whisk together flour, cornstarch, baking soda, and salt, then add mixture to wet
ingredients and mix until smooth. Dough will be thick. Using a small cookie scoop, place
tablespoon balls of dough onto parchment-lined cookie sheets. Press down lightly on each cookie to flatten slightly. Bake
until edges are just starting to brown, 9 to 10 minutes. Remove
from oven and let cool 2 to 3 minutes, then transfer to a cooling rack to cool
frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla and mix
until smooth. Put
sugar into a small bowl. Spread about a tablespoon of frosting onto tops of each cookie, then
press into granulated sugar, coating frosting with sugar. Just
before serving, use a kitchen torch to caramelize sugar on top, then set aside to
cool. Store cookies in the fridge
for up to 4 days.