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For the cookies:
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Note: You can also use your favorite sugar cookie recipe (24-cookie size) or even a store-bought roll if you are short on time.
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In a medium-sized bowl whisk together the flour, salt and baking powder. Set aside.
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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.
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Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
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Take out a large piece of aluminum foil and put it on your work surface them flour it.
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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.
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For the filling:
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Using your hands, spread the butter over the entire rectangle of dough. Then sprinkle with cinnamon and then sprinkle with light brown sugar.
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Then you are going to roll it into a log. Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you, peeling off the foil as you go. Work slowly. Roll to the end of the foil.
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Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutes.
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For the frosting:
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Place the cream cheese and the butter in a mixing bowl. 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.
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Preheat oven to 350 F. Take out the cookie dough, unwrap it, and cut the cookies off the roll, in slices that are about 1/4-inch thick.
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Place the cookies on an un-greased cookie sheet. Bake for 8 to 10 minutes, or until they begin to brown around the edges. Remove from oven and let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling.
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Once cooled, spread or pipe the frosting onto the cookies. Frosted cookies will keep several days in an airtight container.
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*Cream cheese frosting recipe adapted from the Gordon Family.
