1-First: whisk the dry ingredients in a medium bowl: combine 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt, then set it aside. Next, cream the wet ingredients by beating 3/4 cup unsalted butter and 3/4 cup granulated sugar until smooth and creamy; add 1 large room temperature egg and 2 teaspoons pure vanilla extract, mixing well until fully incorporated.

2-Mixing and Shaping the Dough: Gradually add the dry mixture to the wet one, stirring until just combined the dough should be soft, and if it’s too sticky, add an extra tablespoon of flour at a time. Divide the dough in half and roll each portion on a lightly floured surface into a 9×7-inch rectangle about 1/4 inch thick. For added ease, use a silicone baking mat as it helps with rolling and cleanup.

Brush each rectangle with 2 tablespoons of melted and slightly cooled unsalted butter, then sprinkle evenly with the cinnamon sugar mixture of 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Tightly roll each into a 9-inch log, smooth any cracks with your fingers, wrap them, and chill in the refrigerator for at least 2 hours to prevent spreading.

3-Baking and Icing: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled logs into 1/2-inch thick rounds and place them 2 inches apart on the sheets. Bake for 10-11 minutes until the edges are lightly browned, then cool on the sheet for 5 minutes before moving to a wire rack.

Once fully cool, make the icing by whisking together 1 cup confectioners’ sugar, 3 tablespoons milk, and 1/2 teaspoon pure vanilla extract, then drizzle it over the cookies. If you want to try something new, like our grilled dessert recipes for a twist, it pairs well with these cookies for a fun variation.