Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (30g) melted butter
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) ground cinnamon

Instructions:

  1. Whisk together the all purpose flour, cinnamon, baking soda, and salt in a medium bowl until well combined and no clumps remain. Note: Sifting is better if your cinnamon is old.
  2. Beat the softened butter, brown sugar, and granulated sugar on medium high speed for 3–4 minutes until the mixture is pale and voluminous. Note: This is where the air gets in.
  3. Mix in the egg and vanilla extract until fully incorporated.
  4. Slowly add the dry ingredients to the wet mixture, mixing on low speed just until the flour streaks disappear. Do not overmix. Note: Overmixing makes the cookies tough.
  5. Preheat the oven to 375°F (190°C). Scoop approximately 1.5 tbsp of dough and roll into a ball.
  6. Dip each dough ball into the melted butter, then roll it in the cinnamon sugar mixture until heavily coated. Note: Don't be shy with the sugar.
  7. Place cookies 2 inches apart on parchment lined baking sheets.
  8. Bake for 10 minutes until the edges are set.