Cinnamon Swirl Cookies

Made this a few times. First time dough was too dry and hard to roll. Next time reduced the flour and the dough was moist, easy to roll and cookie did not fall apart.

12/24/20 This is still a family favorite - it is a nice texture and flavor, especially once you've stuffed yourself with chocolate chip cookies all year long.
Dec '22: Yum
12/20/23: Made for class party. Leftovers enjoyed by AO. Accidentally combined sugar-cinnamon with the melted butter which made it harder to spread.

• 
  2 c flour, plus extra as needed
  
• 1/2 t baking powder
• 1/4 t salt
• 3/4 c butter, softened
• 2/3 c sugar
• 1 egg
• 2 t vanilla
• 2 T butter, melted
• 1/4 c sugar + 1 T cinnamon

1. Combine flour to salt in bowl.
2. Beat butter for 1 min until creamy. Beat in sugar until creamed and smooth (2 min).
3. Add the egg and vainlla and beat another 1 min.
4. Add dry ingredients to bowl. If dough is too soft, add 1 T of flour until better consistency for rolling.
5. Divide the dough in half. Roll each into 9x7" rectangle, to about 1/4" thick. Spread 1 T butter. Spread half sugar-cinnamon mixture.
6. Roll into 9" log. Smooth out any cracks.
7. Chill for 2 hours, covered loosely in plastic wrap. (Chill up to 2 days, or freeze up to 3 months)
8. Slice into 1/2" slices and place on parchment lined cookie sheets.
9. Bake at 350F for 10-11 min until lightly browned on the sides.
10. Remove from oven and cool on sheet for 5 min, then remove to finish cooling.