½ cup
Butter or Non-Dairy Butter, slightly softened
¾ cup
Cane Sugar
1 tsp
Vanilla Extract
1
Egg or 1 Flax Egg (1 Tbsp Golden Flaxmeal mixed with 3 Tbsp warm Water)
Topping
2 Tbsp
Cane Sugar
½ tsp
Ground Cinnamon
Instructions
Line two baking sheets with parchment paper.
In a small bowl, combine flour, baking soda and salt and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or by hand with a spoon, mix butter and sugar until just combined.
Add vanilla extract and egg. Mix until combined.
On low, add flour mixture and mix until thorough combined.
Scoop cookies onto prepared cookie sheets, about 1 tablespoon each, leaving about 1 inch space between. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon. Roll the top of each cookie in the cinnamon-sugar mixture. Chill cookies in the refrigerator for 60 minutes (optional but recommended).
While dough chills, preheat the oven to 400°F. Bake cookies until light golden brown around the edges, 8-10 minutes.
Allow to cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely.