– 1 ¾ cups All-purpose flour – ½ teaspoon Baking powder – ½ teaspoon Ground cinnamon – ½ teaspoon Salt – ½ cup Unsalted butter melted and cooled – ½ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – 2 tablespoon Unsalted butter melted for spreading on to the cookie – ¼ cup White granulated sugar – 1 teaspoon Ground cinnamon – 4 tablespoon Unsalted butter – ½ cup Brown sugar packed light or dark – 1 cup Chopped pecan – 1 teaspoon Pure vanilla extract – ¼ cup Heavy cream – ½ teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – ⅛ teaspoon Salt
Mix flour, baking powder, cinnamon, and salt in a medium basin. Set aside.Beat melted butter (cooled to room temperature), brown sugar, sugar, vanilla, and egg in a large bowl. Add the dry ingredients and stir with a rubber spatula until barely mixed.
1
Heat the oven to 350°F. Use parchment on two cookie sheets. Rest the cookie dough while the oven heats.Take a tiny cookie scoop and scoop dough. Make a hole in cookie dough using a teaspoon.
2
Next, smooth the cookie dough's outside with your hands.Bake 8–10 minutes until the edges are gently brown.Repress the teaspoon into the biscuit. Cookies on a rack cool.
3
In a small dish, blend sugar and cinnamon. Melt butter and brush it on the cookie using a pastry brush. Roll the cookie top in cinnamon sugar.Melt butter and brown sugar in a medium pot. Add pecans and coat for 30 seconds.
4
Pour in heavy cream, vanilla, cinnamon, nutmeg, and salt. Mix these and let the mixture boil for 1 minute before removing from heat. Let cool while cookies bake.Scoop filling with a heaping spoonful and pour over cookie.
5