Start by getting butter really soft – I leave mine on the counter for about an hour. You should be able to easily press your finger into it, but it shouldn’t be melted. This will make all the difference in how your dough comes together.

In a medium bowl, whisk together flour, baking powder, and salt. This helps distribute the leavening evenly so your cookies rise uniformly. Set this aside for now.

In a large mixing bowl, cream the softened butter and granulated sugar until it’s light and fluffy – about 3-4 minutes. Don’t rush this step! The mixture should turn slightly pale and look almost whipped. Scrape down the sides of the bowl a couple times during mixing.

Beat in eggs one at a time, waiting until the first is fully mixed in before adding the second. Add the vanilla extract. The mixture might look a bit curdled at this point – that’s totally normal.

Gradually add your flour mixture, mixing on low speed just until everything comes together. The dough should be soft but not sticky – kind of like play-dough. If it feels too sticky, chill it for about 30 minutes.

Roll the dough between two pieces of parchment paper into a rectangle about 12×15 inches. Try to keep the thickness even – about ¼ inch is perfect. The parchment paper prevents sticking without adding extra flour, which can make your cookies tough.

For the filling, brush the melted butter evenly over your dough rectangle, getting right to the edges. Mix the brown sugar and cinnamon together, then sprinkle it evenly over the butter. Use your hands to gently pat it down so it sticks.

Now for the fun part – starting from the long edge, use the parchment paper to help you roll the dough into a tight log. If the dough feels too soft to cut, wrap it in plastic and chill for about 30 minutes.

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Cut your log into ½-inch slices using a sharp knife (I find dental floss works great too!). Place them about 2 inches apart on your prepared baking sheets – they will spread a bit.

Bake for 12-14 minutes, rotating the pan halfway through. Look for light golden edges while the centers still look slightly soft – they’ll set up as they cool. Let them rest on the baking sheet for 5 minutes before moving to a cooling rack.

While they’re cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla for the glaze. Add more milk a few drops at a time until you get a consistency that’s thick but drizzleable – it should fall in a ribbon from your whisk.

Once the cookies are completely cool (this is important or your glaze will melt!), drizzle the glaze over them in a zigzag pattern. Let the glaze set for about 30 minutes before stacking or storing.