Cinnamon Cookies

Preheat the oven to 350°F (180°C) and line your baking sheet with parchment paper. Set aside. Take a large mixing bowl and add in the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1 pinch salt. Mix well and set aside.
In the bowl of your stand mixer fitted with the paddle attachment (you can also use a hand mixer / electric mixer for this) add the ½ cup butter ⅓ cup granulated sugar⅓ cup brown sugar. Mix on medium speed until light and creamy, about 2-3 minutes.
To this mixture, add the 1 large egg and 2 teaspoons vanilla extract and beat until the egg is fully incorporated into the mixture.
Add the flour mixture to the egg batter in batches and mix till the dough just comes together.
If the dough feels a little too sticky to handle, you can put the dough in the fridge for 15-20 minutes, covered with plastic wrap.
Scoop out a portion of the dough using a 2 tablespoon cookie scoop and roll it in between your palms to shape dough into balls. Place the balls 3 inches apart on the prepared cookie sheet.
Make the topping by mixing the white ¼ cup granulated sugar and 2 tablespoons ground cinnamon together in a small bowl.
Sprinkle the cinnamon sugar mixture over the prepared cookie dough balls. Be generous! You can't have enough cinnamon, in my opinion.
Bake for 12-15 minutes, until the bottoms have browned. Remove and let them cool for a few minutes in the baking tray and then transfer them to a wire rack to cool completely.