-Salted Butter -Granulated Sugar -Brown Sugar -Eggs -Vanilla Extract
-Baking Powder -Salt -All-Purpose Flour -Cinnamon
Place a rack in the center of your oven and preheat to 325°F. Add softened butter, granulated sugar, and brown sugar to a bowl.
Mix with a hand beater until the butter has lightened in color and has the consistency of a mousse, about 3 to 4 minutes.
Scrape down the sides of the bowl and add egg. Mix to incorporate. Scrape down the side of the bowl again. Add the additional egg and the vanilla. Mix to incorporate.
In a separate bowl, mix the baking powder, salt, and sifted flour. Add the flour mixture to the butter mixture in two batches, incorporating it fully between additions, until a dough forms. Rest the dough, uncovered, in the refrigerator for 15 minutes.
Mix the remaining sugar with the cinnamon. Shape portions of the cookie dough into balls and place them on a sheet pan lined with parchment paper. Roll all of the cookie dough balls in the cinnamon sugar mixture once. Then repeat.
Bake for 5 minutes. Rotate the sheet pan front to back. Bake for an additional 4 to 5 minutes or until the sides of the cookies deepen in color, and the tops have a distinctive crackle pattern. Cool the cookies on the sheet pan for a few minutes before using a spatula to place them on a cooling rack.