Step 1

Cream together the butter and sugar using a stand mixer with a paddle attachment (or a hand mixer on a low speed setting). Add egg and vanilla and mix until thoroughly combined.

Step 2

In a separate bowl, whisk together all remaining dry cookie ingredients. Add this mixture slowly to the ingredients from Step 1, continuing to mix on low speed until thoroughly combined. Scrape down the sides of the bowl with a spatula as you go if necessary.

Step 3

Once mixed, wrap the dough in plastic wrap and chill for 2 hours. (You can chill for up to 48 hours if necessary.)

Step 4

Preheat oven to Use a cookie scoop or a spoon to scoop out balls that are approximately 2 TBSP. Roll the balls gently into a rounded shape and place on a baking sheet lined with either parchment paper or a silpat mat. Be sure you place the cookies far apart enough to allow for spreading.

Step 5

Bake for 8-10 minutes, depending on your oven. Take the cookies out when they are still fairly soft, with light golden edges. They’ll deflate a bit after you take them out of the oven. Let them cool on the baking sheets for a few minutes and then move to a wire rack.

Step 6

Mix all icing ingredients together, adding the milk a bit at a time to get your desired consistency.

Step 7

Dip a spoon into the icing mix and drizzle the icing over your cookies. If you like, you can sprinkle the icing with a little extra cinnamon, or sugar crystals for decoration.