Making the Cookies

• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat until combined, about 1 minute.
• Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough is too soft, add 1 more tablespoon of flour.
• Divide the dough into 2 equal parts. Roll each portion out in a rectangle to about ¼" thickness. Spread melted butter and sprinkle sugar-cinnamon mixture over each.
• Tightly roll up the rectangles into 9-inch logs. Chill the logs for at least 2 hours, or freeze for up to 3 months.
• Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
• Remove dough logs from the refrigerator, cut into ½ inch slices and place them on baking sheets 2 inches apart.
• Bake for 10-11 minutes until lightly browned. Allow to cool before icing.
• Whisk all icing ingredients together and drizzle over cooled cookies.
• Store cookies at room temperature for up to 5 days.