Preheat oven to convection 350 degrees fahrenheit.

Beat room temperature butter in your mixing bowl until it turns an off-white color (2-3 minutes).

Add in white sugar and brown sugar.

Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

Add your egg.

Mix in vanilla.

Add flour, baking soda, cornstarch, baking powder, and cinnamon to form your dough.

Make cinnamon sugar mixture.

Use a 1/3 cup scoop and roll in cinnamon sugar mixture. Then place a single ball of dough on baking tray.

Bake cookies for 9-11 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside

For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean.

For frosting, beat your butter and shortening until fluffy (2-3 minutes). Add powdered sugar and mix until the frosting is thick and pasty.

Add heavy cream (or milk), molasses, and vanilla until the frosting is fluffy.

Lastly add cinnamon.

Chill your cookies for 5 minutes and add icing to a piping/ziploc bag (I use a circular tip for mine, but it is optional).

Once cookies are chilled, piping icing in a swirl on top.

You may add cinnamon sticks on top but that is optional!

You can store these in the fridge for up to 12 days or at room temperature for 8!