In the bowl of a stand mixer beat together the butter and sugar until light and fluffy.

Mix in the eggs one at a time, then add the vanilla.

Stir in the flour, baking powder, cinnamon, and salt until the dough comes together. If it feels sticky, add a spoonful or two of extra flour. Try not to overmix.

Cover and chill the dough for 30 minutes.

Preheat your oven to 375ºF. Roll the dough into 1-inch balls and place on baking sheet. If you want extra cinnamon flavor, roll the balls in cinnamon sugar first. Gently press each cookie down to about ?–½ inch thick.

Bake for 7–8 minutes, just until the bottoms are barely golden. Try to avoid overbaking, these cookies are best when soft. Transfer to a wire rack and let cool completely before frosting.

Beat the cream cheese and butter together until smooth and fluffy.

Add the powdered sugar and mix until creamy.

Blend in the vanilla, then add a splash of milk if you need to thin it out. Beat until light and spreadable.

Pipe or spread the frosting onto cooled cookies. (A 1M piping tip gives them that classic cinnamon swirl look!)

Finish with a sprinkle of cinnamon or cinnamon sugar.