1-First Step: Cream 1 cup softened butter with 1/2 cup powdered sugar and 1 egg in a large bowl. Use a mixer on medium speed for 2-3 minutes until light and fluffy. This base makes the softest slice and bake cookies. For vegan, mix your flax egg first and let it gel for 5 minutes.

2-Second Step: Add 2 cups flour, 1/2 tsp baking powder, and 1/2 tsp salt. Mix on low until a soft dough forms; do not overmix to keep cookies tender. If gluten-free, blend flour gently to avoid toughness. Divide dough into two equal halves. Wrap one in plastic and chill while working on the first.

3-Third Step: On a lightly floured surface, roll one dough half into a 12×8-inch rectangle, about 1/4-inch thick. Keep edges straight for neat spirals. Spread evenly with 1/4 cup softened butter, then sprinkle 1/2 cup brown sugar and 2 tsp cinnamon. Press lightly so it sticks. For low-calorie, use a thin yogurt layer instead of full butter.

4-Fourth Step: Roll up jelly-roll style starting from the long side. Tighten gently to avoid gaps in your cinnamon swirl cookies. Pinch seam to seal. Wrap in plastic wrap and chill for 2 hours until firm. Repeat with the second dough half. This chilling step prevents spreading during baking.

5-Fifth Step: Preheat oven to 350°F. Line baking sheets with parchment. Unwrap logs and slice into 1/4-inch thick rounds using a sharp knife. Place 2 inches apart on sheets. Bake 10-12 minutes until edges turn golden. Centers stay soft do not overbake for that perfect chew.

6-Sixth Step: Cool cookies on sheets for 5 minutes, then transfer to a wire rack. For the glaze, whisk 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla until smooth. Drizzle over cooled cookies. Yields about 40 cookies. Store as noted below. Adapt glaze with dairy-free milk for vegan versions.