Ingredients
Method
- In a small bowl whisk together the flour, baking powder and salt and set aside.
- Place the room temperature butter into a mixing bowl and beat with a mixer on high speed until creamy, about one minute. Reduce the speed to medium-high, add the sugar and beat an additional 2 minutes until fully incorporated and smooth.
- Add the vanilla and the egg and beat on high speed for about 1 minute until completely combined, scraping the sides of the bowl as necessary.
- Reduce the speed to low and slowly add in the flour mixture until it is all worked in. The dough will leave the sides of the bowl and can be formed into a ball. Divide the dough in half.
- On a floured surface, roll each piece of dough into a rectangle shape, about 7 inches by 9 inches and about 1/4 inch thick.
- Spread 1 tablespoon of melted butter generously over each rectangle.
- In a small bowl, combine brown sugar and cinnamon and then sprinkle evenly over the buttered rectangles.
- Carefully, starting from the long side of the rectangle, roll each rectangle into a tight log.
- Wrap each log in plastic wrap and chill in the refrigerator for at least two hours.
- Preheat the oven to 350 degrees F. Remove the rolled dough from the refrigerator and cut each log into 1/2 inch slices. Place the slices about an inch apart onto baking sheets lined with silicone baking mats or parchment.
- Bake for 11-14 minutes until lightly golden. Remove from the oven and allow to cool completely on the baking sheets.
- In a small bowl combine powdered sugar, milk and vanilla. Drizzle the icing over the cookies and allow it to set for a few hours.
- Store the cookies at room temperature for up to a week. Enjoy!