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1
For the filling combine sugar and 2 TBSP cinnamon in a small bowl, set aside.
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2
Whisk flour, baking powder, 1 tsp cinnamon, and salt together for the dough in a bowl; set aside.
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3
Cream butter, zest, and brown sugar in a bowl with a mixer until smooth. Add the eggs and vanilla; mix until incorporated. With the mixer on low speed, add the dry ingredients, blending just to incorporate; do not over mix.
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4
Trace a 16-x-9-inch rectangle on a sheet of parchment or wax paper. Pat the dough into the rectangle using your hands, then sprinkle half the cinnamon mixture over the dough.
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5
Beginning on a long side and using the paper to help you, roll the dough into a log. Dust the outside of the log with the remaining cinnamon mixture (I forgot to do this). Wrap log in plastic and chill for at least 3 hours.
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6
Preheat oven to 350 F; line two baking sheets with parchment paper.
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7
Slice chilled dough into 1/4-inch thick slices and arrange on prepared baking sheets, spacing 1 inch apart. Bake 10-12 minutes, or until golden brown. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
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8
Combine icing ingredients in a bowl. Drizzle icing over cooled cookies, let stand at room temperature.
