Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Step 2

In a large bowl, cream butter and sugar by beating for 2-3 minutes. Add the eggs and vanilla, then beat again, stopping to scrape the bottom and sides of the bowl.

Step 3

Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until combined, scraping the bottom and sides of the bowl.

Step 4

Scoop large scoops of cookie dough onto the prepared baking sheet, spacing them a couple inches apart. Flatten them slightly by pressing down on the top of each bowl with your hand or a flat-bottomed cup until they are approximately 3/4-inch thick.

Step 5

Bake for 10-12 minutes until set, but do not overbake. Cool completely.

Step 6

Combine the butter, brown sugar, and cinnamon in a small saucepan. Cook over medium-high heat until the butter is melted and the mixture comes to a boil, then remove from the heat and spoon 2-3 teaspoons of the mixture over each cookie. Let cool. (See notes for microwave approach.)

Step 7

In a large bowl, beat the cream cheese and butter until creamy and smooth. Add the milk, vanilla, and salt, then beat again. Add the powdered sugar, 1 cup at a time, mixing between each addition until smooth, about 1 minute.

Step 8

Transfer the frosting to a piping bag fitted with a round open tip or a Ziploc bag with one corner cut off. Pipe thick spiral ropes of frosting on top of each cookie once the cinnamon sugar topping has cooled.