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1
Preheat the oven to 375F.
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2
Line several baking sheets with parchment paper, or possibly grease them lightly with vegetable oil.
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3
Sift the flour, baking pwdr, and salt together into a small bowl and set aside.
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4
Combine the cinnamon with the 2 Tbsp.
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5
sugar in a small bowl.
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6
Stir together thoroughly, and pour into a plastic bag.
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7
Using an electric mixer on medium speed, cream the butter, 1 1/2 c. sugar, and vanilla together in a medium-size mixing bowl till light and fluffy, 1 minute.
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8
Stop the mixer once during the process to scrape the bowl with a rubber spatula, and scrape the bowl again at the end.
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9
Add in the Large eggs and beat on medium speed till they are blended, about 30 seconds.
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10
Scrape the bowl.
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11
Add in half of the flour mix, and mix on low speed for 10 seconds.
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12
Scrape the bowl.
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13
Add in the remaining flour mix and blend on low for 25 seconds, stopping the mixer twice to scrape the bowl.
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14
Measure out generously rounded Tbsp.
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15
of the dough, and roll them into balls with your hands.
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16
Place 2 cookies at a time in the cinnamon/sugar mix and shake the bag to coat.
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17
Then place the balls 2 inches apart on the prepared baking sheets, and bake till the centers are risen and slightly cracked and the edges are crisp 16 to 18 min.
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18
Cold the cookies on the baking sheets.
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19
If you plan to snack on them the first day, place the cookies on a plate or possibly simply leave them on the baking sheet.
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20
After which, layer the cookies in an airtight container, using plastic wrap, parchment, or possibly waxed paper between the layers, and store the container in the freezer for up to 2 weeks.
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21
Bring the cookies to room temperature before eating.
