1-In a medium bowl, whisk together 2 and 1/4 cups (281g) of all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt; set aside to keep your dry ingredients ready.

2-Using a mixer, beat 3/4 cup (170g) softened unsalted butter and 3/4 cup (150g) granulated sugar on high speed until smooth and creamy, about 2 minutes, for that perfect fluffy base.

3-Add 1 large egg (room temperature) and 2 teaspoons pure vanilla extract, then beat on high until combined, about 1 minute; scrape down the bowl sides and mix again if needed to blend everything well.

4-Gradually mix the dry ingredients into the wet mixture on low speed until combined; if the dough feels too soft or sticky, add an extra tablespoon of flour to get it just right.

5-Divide the dough into two equal parts and roll each into a 9 by 7-inch rectangle on a floured surface, about 1/4 inch thick, to prepare for the filling.

6-Spread 1 tablespoon (about 14g) of melted butter on each rectangle, then sprinkle an even mixture of 1/4 cup (50g) granulated sugar and 1 tablespoon ground cinnamon over them for that classic swirl.

7-Roll each rectangle tightly into a 9-inch log, smoothing any cracks with your fingers, then chill the logs in the refrigerator for at least 2 hours to help them hold shape.

8-Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a baking sheet with parchment paper or a silicone mat if you haven’t already.

9-Slice the chilled logs into 1/2-inch thick pieces and place them 2 inches apart on the baking sheet for even cooking.

10-Bake for 10-11 minutes, or until lightly browned on the edges, then let cool on the sheet for 5 minutes before transferring to a wire rack.

11-Whisk together 1 cup (120g) confectioners’ sugar, 3 tablespoons (45ml) milk, and 1/2 teaspoon pure vanilla extract to make the icing, then drizzle it over the cooled cookies for a sweet finish.

12-Store the cookies at room temperature for up to 5 days to keep them fresh and tasty. For more ideas on baking, check out baking essentials on our site.