In a large bowl, beat ¾ cup softened butter and ¾ cup sugar on medium speed until pale and fluffy (about 2–3 minutes).

Add 1 egg and 2 teaspoons vanilla; mix until smooth and satiny.

In a separate bowl, whisk 2 ½ cups flour, ½ teaspoon baking powder, and ½ teaspoon salt.

Add dry ingredients to the wet in two additions, mixing on low just until a soft dough forms.

Pro Tip: Stop mixing as soon as the flour disappears to keep your cookies tender, not tough.

Divide dough in half (easier to handle).

Flatten each half into a thick rectangle, wrap, and chill 10–15 minutes — just enough to reduce stickiness.

Pro Tip: If the dough feels sticky after chilling, dust the rolling pin and parchment lightly with flour instead of adding more to the dough.

Lay a sheet of parchment on your counter and place one dough half on top.

Roll to a 10×14-inch rectangle, about ¼ inch thick, with the long side facing you.

Square off edges with a bench scraper or your hands for cleaner spirals.

Pro Tip: Roll between two sheets of parchment for ultra-smooth, crack-free edges.

Stir together ½ cup packed brown sugar and 1 tablespoon ground cinnamon.

Brush the dough with 3 tablespoons melted butter, leaving a ½-inch border on the far long edge.

Sprinkle the cinnamon sugar evenly over the buttered surface; press it in lightly with your palms so it sticks.

Pro Tip: Don’t skip the border! It helps seal the log so the filling stays inside while slicing and baking.

Using the parchment to help, roll the dough tightly from the long edge nearest you into a log.

Gently pinch the seam to seal, then roll the log back and forth a few times to even out thickness.

Wrap the log in parchment and twist the ends like a candy wrapper.

Pro Tip: If the log looks tapered, scoot the parchment against the smaller end to nudge it back to an even cylinder.

Chill the wrapped log in the fridge for at least 1–2 hours (or freeze 20–30 minutes) until very firm.

Repeat rolling, filling, and chilling with the second dough half.

Pro Tip: A firmer log = cleaner slices and sharper swirls. This is what makes these such perfect slice and bake cookies.

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Unwrap one log and slice into ¼–⅜-inch rounds (about 12 per log), placing them 2 inches apart.

Pro Tip: Use a sharp serrated knife with a gentle sawing motion — or plain, unflavored dental floss for razor-clean cuts (slide under, cross ends, and pull).

Bake 10–12 minutes, until edges look set and the centers are puffed but still pale.

Rotate the pan at the 8-minute mark for even baking.

Let cookies cool on the sheet 5 minutes, then transfer to a rack to cool completely.

Pro Tip: Pull them while centers are slightly soft; they’ll finish setting on the tray for that ideal cinnamon cookies texture.

Whisk 1 cup powdered sugar, 2–3 tablespoons milk/cream, and ½ teaspoon vanilla until smooth and drizzle-able.

If too thick, add tiny splashes of milk; if too thin, sift in more powdered sugar.

Drizzle over cooled cookies in zigzags or tiny spirals to echo the design.

Pro Tip: Drizzle from a spoon or a small zip-top bag with a snipped corner for clean, bakery-style lines.

Serve once the glaze sets (about 10 minutes) — the swirls make them look like mini cinnamon rolls on a platter.

Store in an airtight container at room temp for 3–4 days.

For make-ahead convenience, keep the wrapped logs in the fridge up to 3 days or freeze up to 2 months. Thaw just until sliceable, then bake straight from chilled — the ultimate unique cookie recipes party trick.