Cookies
1 cup unsalted butter , softened
1 cup granulated sugar
2 large eggs
1 Tablespoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon sea salt

Frosting
4 ounces cream cheese , softened
8 Tablespoons unsalted butter , softened
2 ½ cups powdered sugar
1 teaspoon vanilla extract
1-2 teaspoons milk or cream , as needed
Ground cinnamon , for sprinkling

1 cup unsalted butter , softened 1 cup granulated sugar 2 large eggs 1 Tablespoon vanilla extract 3 cup s all-purpose flour 3 teaspoons baking powder 2 teaspoons ground cinnamon 4 ounces cream cheese , softened 8 Tablespoons unsalted butter , softened 2 ½ cups powdered sugar 1 teaspoon vanilla extract 1 -2 teaspoons milk or cream , as needed

Cookies
In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well.
Add the flour, baking powder, cinnamon, and salt and mix until a firm dough forms. Chill 30 minutes.
Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment paper. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3- to 1/2-inch thick. Bake 7 to 9 minutes, or until the bottom edges are just slightly golden brown. Remove to a cooling rack and let cool before frosting.
Frosting
In a large bowl, beat together the cream cheese and butter with an electric mixer until light and fluffy. Beat in the powdered sugar until smooth. Add the vanilla and milk as needed to reach desired consistency. Beat until light and fluffy.
Pipe onto cooled cookies (you can use a 1M tip or snip off the top of a zip-top bag) in a spiral shape. Sprinkle the tops with cinnamon or cinnamon sugar. Store in a covered container up to 3 days.