• In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix until combined. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes.
• In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients 1/3 at a time until completely combined and dough is formed. Chill for 30 minutes.
• Preheat the oven to 375ºF. Using a cookie scoop, scoop and roll 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 1/3-1/2 inch thick. Bake 7-9 minutes or until the bottom edges are just slightly golden brown.
• Let the cookies cool on the pan for 3 minutes, then move them to a cooling rack for at least 10 minutes. Make sure the cookies are completely cool before frosting.

Frosting

• Beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth. Add the vanilla and milk as needed to reach desired consistency.
• Use a piping bag with a round tip to pipe frosting onto cooled cookie in a spiral shape. Sprinkle/dust the cookies with cinnamon.