Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Add the egg, vanilla extract, and almond extract (if using) and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
2. Chill the Dough:
- Divide the dough in half, flatten each half into a disk, and wrap in plastic wrap.
- Refrigerate for at least 30 minutes to make rolling easier.
3. Prepare the Cinnamon Filling:
- In a small bowl, combine the melted butter, granulated sugar, and ground cinnamon, mixing until smooth.
4. Assemble the Cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out each dough disk on a lightly floured surface to about 1/4-inch thickness.
- Brush the cinnamon filling evenly over the dough, then roll the dough tightly into a log.
- Slice the log into 1/2-inch thick rounds and place on the prepared baking sheets, spacing them 2 inches apart.
5. Bake the Cookies:
- Bake for 10–12 minutes, or until the edges are lightly golden. Avoid overbaking for a soft and chewy texture.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
6. Make the Cream Cheese Glaze:
- In a small bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and drizzleable.
7. Drizzle the Glaze:
- Once the cookies have cooled, drizzle the cream cheese glaze over each one. Enjoy!