1. In a mixing bowl, cream together the softened butter and the brown sugar until fluffy. Then add the egg and mix again until everything is well combined.
2. Add the flour and baking soda and mix just until combined and no clumps of dry flour remain.
3. Cover the dough and refrigerate for at least 30 minutes, but preferably an hour. This well help firm up the dough so it’s easier to roll.
4. Prepare your work surface by laying out a long piece of plastic wrap, then lightly dusting the surface with some flour. The plastic wrap will help make it easier to roll the cookie without it falling apart.
5. When the dough is completely chilled, place it onto the floured plastic wrap. Lightly dust the surface with some more flour, then gently roll out the dough into a rectangle, about 1/4”thick. Work fast so the butter in the dough doesn’t start to melt and get soft.
6. Mix together the brown sugar and cinnamon, then spread on the cinnamon sugar evenly across the cookie dough.
7. Use the plastic wrap to roll the dough onto itself into a log, try to avoid touching the dough or else the dough might get too soft to work with. Feel free to check out my video for a reference.
8. Place the rolled up dough in the fridge again for 10 minutes to firm up. Preheat your oven to 350F and line a baking tray with parchment paper.
9. Take the chilled dough out of the fridge, slice the dough into pieces that are about 1/2 in thick, then place them onto your baking tray and bake for 9 minutes, or just until the cookies are set. Do not overtake these or they were turn hard and crispy rather than chewy and gooey.
10. While the cookies are baking, make the frosting by first melting the cream cheese in the microwave for ~30 sec. Add the powdered sugar and mix until fully dissolved, then add softened butter and mix until smooth. Put the frosting in a small zip lock plastic bag and cut a tiny piece of the corner off.
11. Take the cookies out, then drizzle the frosting onto the cookie. Let the cookies cool on the tray then enjoy!
