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1
To make dough, combine butter, cream cheese, & sugar in bowl of a stand mixer (or with an electric hand mixer) & beat on medium to medium-high until light and fluffy. Add the egg, vanilla, & almond extract and mix until combined.
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2
Mix flour, baking powder, & salt in a separate bowl then add, bit by bit, to the butter mixture until fully incorporated. Mix just until a soft dough forms.
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3
Prepare to roll out the dough by spraying PAM Baking Spray on the counter & your rolling pin. Pat dough out into a rectangle on the counter, then use a rolling pin to roll the dough 1/4-inch thick. Spray a baking sheet with PAM Baking Spray & transfer the dough to the sheet. Refrigerate dough for 30 minutes to 1 hour.
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4
Remove dough from the refrigerator & smooth softened butter evenly over the top of the dough. Combine brown sugar, sugar, & cinnamon in a small bowl & sprinkle it evenly over the butter. Starting at the short side closest to you, carefully roll the dough into a tight, spiral log. (Think rolling sushi!) Gently pinch the seam to seal. Place the roll of dough in the freezer for 10 to 15 minutes to harden.
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5
Meanwhile, preheat the oven to 350u00b0F. Spray two baking sheets with PAM Baking Spray. Remove the dough from the freezer & slice into 1/4-inch rounds. Divide cookies between the two baking sheets.
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6
Bake cookies for 10 to 15 minutes, depending on thickness & shape size. (Ideally these cookies will not brown at all; finished cookies will have slightly golden brown bottoms, but they will feel very soft & under-baked until they cool.) Let cool on the cookies sheets for 10 minutes, then carefully transfer them to a cooling rack to let them completely cool before icing.
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7
To make icing, combine cream cheese, powdered sugar, butter, & vanilla in a medium mixing bowl & beat with an electric mixer on high speed until light & fluffy. Spread or drizzle the icing on cookies. Store in a tightly covered container f
