1 to 2tablespoonsground cinnamon,I use 1 tablespoon because my family prefers less cinnamon
3tablespoonslight brown sugar
For the Cream Cheese Icing
4ouncescream cheese,softened
8tablespoonsbutter
1½cupspowdered sugar
1teaspoonpure vanilla extract
⅛teaspoonlemon extract
Instructions
For the Cookies
In a medium-sized bowl whisk together the flour, salt, and baking powder. Set aside.
In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
Add the egg and vanilla extract and beat until combined.
Pour in the flour mixture and beat until you have a smooth dough.
Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
Take out a large piece of aluminum foil and flour it.
Take the dough out of the fridge and place it on top of the foil.
Roll it out into a rectangle, about 1/4-inch thick.
For the Filling
Using your hands, spread the butter over the entire dough; sprinkle with cinnamon; sprinkle with light brown sugar.
Roll into a Log
Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly.
Roll to the end of the foil.
Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutes
For the Icing
Place the cream cheese and the butter in a mixing bowl.
Beat until creamy.
Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.
Bake
Preheat oven to 350˚F.
Take out the cookie dough, unwrap it, and cut the cookies off the roll, about 1/4-inch thick.
Place the cookies on an ungreased cookie sheet.
Bake for 8 to 10 minutes, or until they begin to brown around the edges.
Remove from oven and let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to finish cooling.
Once cooled, frost with the icing.
Frosted cookies will keep several days in an airtight container.
Notes
Store-bought dough. Feel free to use pre-made sugar cookie dough from the store if you're in a hurry.
Chill. It might test your patience, but chilling the dough is crucial for this recipe's success. The initial chilling helps in rolling out the dough smoothly, and freezing ensures that the cookies are easy to cut.
Rolling. Take your time when rolling the dough with the cinnamon sugar using the foil. Rolling it tightly and uniformly is important to get the best results.
Cooling. Wait until the cookies are completely cool before applying the frosting. Frosting them while they're still warm could make the icing melt and become messy.