In a medium mixing bowl, whisk to combine flour, baking powder, salt and cinnamon. Set aside.
In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes.
Add egg and vanilla. Beat until just combined.
Gradually add dry mixture to wet mixture until combined.
Cover dough and chill 2 hours.
Preheat oven to 350°F. Optional: Line baking sheets with parchment paper.
In a small bowl, combine cinnamon sugar to make topping.
Using a cookie scoop or a teaspoon and the palm of your hands, roll dough into 1" balls. Roll in cinnamon sugar.
Optional: Insert red hot onto center of dough ball.
Bake 10 minutes or until lightly brown. Allow to cool 1 minute before moving to a cooling rack.
Notes
Variations
Cinnamon Chocolate Chip Cookie - Fold in up to 1 cup chocolate chips.
Cinnamon White Chocolate Chip Cookies - Fold in up to 1 cup white chocolate chips.
Cinnamon Almond Cookies - Use ½ teaspoon almond flavoring instead of vanilla.
Reindeer Nose - Add red hot to dough ball just before baking.
Expert Tips
Chill Dough
Use a Cookie Scoop (for consistent cookie size)
To Store
Room Temperature - Allow to cool and then store cookies in an airtight container for 3-5 days.
Freeze - Allow to cool and then freeze cookies in airtight container for a couple of months. Allow to thaw to room temperature. Once thawed, microwave for 5 seconds to warm.