Ingredients
Method
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream softened butter and sugar in a large bowl until light and fluffy, about 3 minutes with an electric mixer. The mixture should look pale and airy.
- Beat in egg yolk and vanilla until fully combined.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add the dry mixture to the butter mixture, mixing just until a soft dough forms. Don't overmix.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes until edges are lightly golden. Centers might look slightly underdone.
- Let cookies cool for 5 minutes while mixing cinnamon and sugar in a shallow bowl.
- Brush each warm cookie with melted butter, then roll in the cinnamon sugar mixture.
Notes
Store cooled cookies in an airtight container at room temperature for up to one week. Freeze for up to three months. Refresh day-old cookies by warming in a 300°F oven for 3-5 minutes. Don't skip parchment paper to prevent sticking. Roll cookies in cinnamon sugar while still warm for maximum coating adhesion. Cold butter won't cream properly, so ensure it's room temperature. Can freeze shaped dough balls and bake directly from frozen, adding 1-2 extra minutes.