Prepare the Dough

• In a large mixing bowl, beat together the 3/4 cup softened butter, 3/4 cup light brown sugar, and white granulated sugar until creamy and well combined.
• Add the egg and vanilla extract, mixing until fully incorporated.
• In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together into a thick ball.

Roll Out and Fill

• Lightly flour your work surface and roll the dough into a 13x13-inch square.
• Spread the softened butter evenly over the dough, leaving a ½-inch border around the edges.
• Sprinkle the brown sugar, cinnamon, and a pinch of salt evenly across the buttered surface.

Roll and Slice

• Carefully roll the dough into a tight log, starting from one edge and working your way across. If the dough is cracking try to piece it together.
• Wrap the log in plastic wrap and freeze for about 10 minutes. This step makes slicing easier.
• Once chilled, slice the log into ½-inch thick cookies and place them on a baking sheet lined with parchment paper.

Preheat your oven to 350°F (175°C).

• Bake the cookies for 10-12 minutes, or until they are lightly golden brown around the edges.
• Allow the cookies to cool completely on a wire rack.

Add the Glaze

• In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable consistency.
• Drizzle the glaze over the cooled cookies using a spoon or piping bag.
• Let the glaze set for a few minutes before serving.