Ingredients

Method

1. 1

   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

2. 2

   Add the eggs and mix until well combined.

3. 3

   Mix in the vanilla bean paste and milk.

4. 4

   In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.

6. 6

   Place the dough onto a large piece of plastic wrap, wrap it, and chill in the refrigerator for at least 2 hours.

7. 7

   While the dough chills, mix the softened butter, brown sugar, and cinnamon in a bowl until a smooth paste forms.

8. 8

   Once chilled, place the dough between two sheets of parchment paper or on a lightly floured surface and roll it into a large rectangle.

9. 9

   Spread the cinnamon filling evenly over the surface of the rolled-out dough.

10. 10

    Tightly roll the dough into a log, using the parchment paper to help guide you.

11. 11

    Wrap the log in parchment paper or plastic wrap and freeze for 30 minutes to firm up.

12. 12

    Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

13. 13

    Prepare the cinnamon sugar topping by mixing the granulated sugar and cinnamon in a shallow dish.

14. 14

    Unwrap the chilled log and slice it into 1-inch thick rounds.

15. 15

    Gently press each round into a disc shape and coat all sides in the cinnamon sugar topping.

16. 16

    Place the cookies on the prepared baking sheets, leaving space between them.

17. 17

    Bake for 12-15 minutes, or until the edges are golden brown.

18. 18

    While the cookies are baking, prepare the glaze by whisking together the powdered sugar and milk until smooth.

19. 19

    Let the cookies cool slightly on the baking sheet before transferring them to a wire rack.

20. 20

    While the cookies are still warm, brush the glaze over the tops. Let the glaze set before serving.