Ingredients
for the cookies
1½ cups flour
¾ cup sugar
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1½ Tbsp ground cinnamon
8 Tbsp (½ cup or 1 stick) butter, softened
1 egg, slightly beaten
½ tsp vanilla extract
for the glaze
1 cup powdered sugar
2 Tbsp milk
¼ tsp vanilla
Directions
Preheat oven to 375°. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and ½ teaspoon cinnamon. Stir in butter, egg, and vanilla extract until soft dough forms.
On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1½ tablespoons of dough (#40 disher) into a rope 5 inches long. Press one side of dough rope into cinnamon.
On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing up, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on baking sheets.
Bake 9-11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
In a small bowl, mix glaze ingredients until smooth, then pour into a small zip-top plastic bag, snipping the tip off one corner for piping. Pipe or drizzle the glaze over cookies and allow to firm up before serving. Makes about 16 cookies.