I remember my mother baking these for us fairly often. We were always so excited to come home from school to find a plate full of these delightful cookies! They are slightly crisp on the edges and so soft and chewy in the middle. I love these when they are still warm from the oven but they keep well and are still tasty days later.
2 3/4 cups (360 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon
In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
Preheat oven to 400 degrees and place rack in the center of the oven. Line two baking sheets with parchment paper. Shape the dough into 1 inch round balls. In a large shallow bowl mix together the sugar and cinnamon. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.