Preparation Steps

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
• Beat in the egg and vanilla extract until well combined.
• Gradually add the flour mixture to the wet ingredients, beating until a smooth dough forms.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
• Take out a large piece of parchment paper or aluminum foil and lightly flour it.
• Remove the chilled dough from the fridge and place it on the floured surface.
• Roll the dough out into a rectangle, approximately 1/4-inch thick.
• Spread the softened butter evenly over the entire dough rectangle.
• In a small bowl, combine the ground cinnamon and light brown sugar. Sprinkle this mixture evenly over the buttered dough.
• Starting from one of the longer sides, carefully roll the dough into a tight log. Use the parchment paper/foil to help guide and tighten the roll.
• Wrap the rolled cookie dough log tightly in the parchment paper/foil and place it in the freezer for 45 minutes to firm up.
• While the dough is chilling, prepare the icing. In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
• Gradually add the powdered sugar, beating until the frosting is smooth and lump-free, about 4 minutes.
• Stir in the vanilla extract and lemon extract until fully incorporated. Set aside.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Remove the firm cookie dough log from the freezer and unwrap it. Using a sharp knife, cut the log into 1/4-inch thick slices.
• Place the cookie slices about 1 inch apart on the prepared baking sheet.
• Bake for 8 to 10 minutes, or until the edges are lightly golden.
• Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
• Once cooled, spread or pipe the cream cheese frosting generously over each cookie.
• Store frosted cookies in an airtight container at room temperature for several days or refrigerate for longer freshness.