180g all purpose flour

150g cane sugar, organic

113g salted butter, room temperature

1 large egg, room temperature

1 t vanilla

1 t baking powder

pinch of salt

Before we get started, set out the butter and the egg to reach room temperature. About 30 minutes on the counter should do the trick.

1. Preheat the oven to 350°F.

2. In the bowl of your stand mixer fitted with the flat beater, beat together the butter and sugar.

3. Reduce the speed to low and add the egg, mixing until uniform.

4. Remove the bowl from the stand mixer and use a silicone spatula to gently fold in the flour, baking powder, and salt. Mix only until the dry ingredients are incorporated.

5. Scoop the cookies, roll each ball of dough in the cinnamon sugar, and place them on a baking sheet lined with parchment paper.

6. Bake at 350°F for 13 minutes.

7. Allow the cookies to set on the baking sheet for 5 minutes, then transfer to a cooling rack to cool.

Leftovers

Store leftover cookies in an airtight container at room temperature for up to 5 days.

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