Preparation Steps

• In a medium-sized bowl whisk together the flour, salt, and baking powder. Set aside.
• In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
• Add the egg and vanilla extract and beat until combined.
• Pour in the flour mixture and beat until you have a smooth dough.
• Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
• Take out a large piece of aluminum foil and lightly flour it.
• Take the dough out of the fridge and place it on top of the foil.
• Roll it out into a rectangle, about 1/4-inch thick.
• Using your hands, spread the softened butter over the entire dough; sprinkle with cinnamon; sprinkle with light brown sugar.
• Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly.
• Roll to the end of the foil, creating a tight log.
• Wrap the rolled cookie dough tightly in the foil and place it in the freezer for 45 minutes.
• While dough freezes, prepare the icing: Place the cream cheese and butter in a mixing bowl and beat until creamy.
• Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
• Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.
• Preheat oven to 350°F (175°C).
• Take out the cookie dough, unwrap it, and cut the cookies off the roll into slices, about 1/4-inch thick.
• Place the cookies on an ungreased cookie sheet.
• Bake for 8 to 10 minutes, or until they begin to brown lightly around the edges.
• Remove from oven and let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to finish cooling completely.
• Once cooled, frost generously with the cream cheese icing.
• Frosted cookies will keep several days in an airtight container.