These cookies are my husband’s favorite; he always asks for seconds.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick.
Brush the melted butter over the dough, then sprinkle evenly with the brown sugar and cinnamon.
Carefully roll the dough into a log, starting from one of the long sides.
Slice the log into 1/2-inch thick rounds and place them on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and milk to create a glaze.
Drizzle the glaze over the cooled cookies before serving.