Ingredients

• 2 3/4 cups Unbleached White All-Purpose Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup Butter slightly softened
• 1 1/2 cups Cane Sugar + ¼ cup, divided
• 2 tsp Vanilla Extract
• 2 Eggs
• 1/2 tsp Ground Cinnamon

Instructions

1. Line two baking sheets with parchment paper.
2. In a small bowl, combine the flour, baking soda and salt and set aside.
3. In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 1 1/2 cups sugar until just combined.
4. Add vanilla extract and eggs, one at a time, scraping down between each addition. Mix until combined.
5. On low, add the flour mixture and mix until thorough combined.
6. Scoop cookies onto prepared cookie sheets, about 2 tablespoons each, leaving about 1 inch between each. In a small bowl, combine remaining 1/4 cup 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).
7. While the cookie dough chills, preheat the oven to 400°F. Bake cookies until light golden brown around the edges, 8-10 minutes, rotating halfway through baking time.