Place the butter into the bowl of a stand mixer outfitted with a paddle attachment. Beat at medium speed until smooth. Gradually add granulated sugar, beating until fluffy. Beat in eggs, one at a time, until well incorporated. Stir in the vanilla extract.
In a separate bowl, combine the Bob's Red Mill All-Purpose Organic Flour, baking powder, 1/2 teaspoon cinnamon and salt. Whisk to combine.
Gradually add the flour mixture to the butter mixture, beating until well blended. Turn the dough out onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
In a small bowl, combine brown sugar, 2 teaspoons cinnamon and nutmeg, stirring well to combine.
When dough has thoroughly chilled, turn it onto a lightly floured surface and roll to 1/4" thickness. Trim away the edges of the dough to form a rectangle. Spoon the brown sugar mixture on top of the dough, gently pressing the sugar into the surface of the dough. Starting at one of the narrow ends, roll the dough jelly roll style to form a log. Wrap the log in plastic wrap and refrigerate for 1 hour more.
Use a very sharp knife to slice the log into round that are 1/4" thick. Place the cookies about 2 inches apart onto a baking sheet lined with parchment paper. Bake at 350 for 12 minutes, or until golden. Allow to cool on pan for 10 minutes before removing to a wire rack to cool completely.
While cookies cool, prepare the glaze. Beat the cream cheese until smooth. Gradually beat in the powdered sugar, 1/4 cup at a time, until well incorporated. Stir in the vanilla extract and the milk, adding a bit more milk if necessary to achieve a drizzling consistency. Place the glaze into a zip-top bag; snip off a small portion of one corner. Pipe the glaze onto the cooled cookies.