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1
In medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. In a stand mixer bowl fitted with a paddle attachment, cream the butter on low for 2 minutes. Add sugars and beat on high speed (8) for another 2 minutes. Beat in cookie butter for another 2 minutes. Add the egg and vanilla, beat for another 1-2 minutes until smooth.
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2
Pour the dry ingredients into the wet ingredients and carefully mix until just combined (don't over-mix). Let the dough chill for at least 2 hours, covered in the refrigerator (chill up to 2 days, tightly covered).
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3
Once dough is chilled, preheat oven to 350u00b0F.
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4
For the cinnamon sugar, in a small bowl, combine the sugar with the cinnamon, mix to combine. Take about 2 tablespoons of the dough and roll it into a ball (I used my medium cookie scoop). Roll dough ball in the cinnamon-sugar mixture. Place it on a parchment paper-lined cookie sheet. Just gently press the tops, so they don't roll off, but don't flatten them.
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5
Repeat this process for the remaining cookies.
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6
Bake the cookies for about 8-10 minutes (depending on size). Remove the cookies when the tops are just set and the edges are barely turning golden. The cookies will continue to bake after they are removed from the oven, so leave them on baking sheet for 5-10 minutes. Then transfer cookies to a wire cooling rack to cool.
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7
Notes:
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8
Be sure to chill the dough or the cookies will spread too much.
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9
Store these in an airtight container at room temperature for up to 1 week.
