For the cookies, in a large bowl cream together ¾ cup softened butter, ¾ cup granulated sugar, and ¼ cup powdered sugar for 3-4 minutes until light and fluffy.
Add 2 large eggs and ½ teaspoon vanilla and mix well.
Add 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt, and mix just until the flour is incorporated and the dough is smooth and soft.
Flatten the dough into a thick disk, wrap it in plastic wrap, and chill for at least 1 hour.
For the filling, combine ½ cup brown sugar and 1 teaspoon cinnamon in a small bowl.
Separate the dough into two pieces working with one half at a time, and roll it out to about ¼-inch thick and about 15 inches by 4 inches (doesn't have to be exact).
Gently spread half of the 4 tablespoons butter on top of the dough.
Sprinkle with half of the cinnamon sugar mixture and lightly press the sugar mixture into the dough.
Starting with one long edge, roll the dough into a tight log.
Repeat the process with the second piece of dough.
Using a sharp knife (I like to use a pizza cutter) slice the dough into 1-inch pieces, making about 15 cookies per log.
Place the cookies 2 inches apart on very lightly greased baking sheets.
Preheat the oven to 350 degrees Fahrenheit. Bake the cookies for 9-11 minutes until set but not overbaked (they should still be pale in color).
Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Prepare the glaze by mixing 2 tablespoons softened cream cheese, 2 tablespoons softened butter, and 1 cup powdered sugar until thick and smooth.
You can do this with an electric mixer or use a blender. Add ½ teaspoon vanilla and 1-2 tablespoons milk. Continue adding milk, ½ tablespoon at a time, until the glaze is thick but pourable.
Drizzle glaze over cooled cookies. Store chilled in an airtight container.
