1. Add the butter, sugars, and salt to a large bowl and beat on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined – about 2-3 minutes. Mix the flour with baking powder and add to the bowl – mix until just combined. Do not overmix.

2. Use an ice cream scoop or tablespoon and your hands to shape 14-16 equal-sized dough balls. Place them on a plate or wooden board and cover with plastic wrap. Place them in the fridge for at least one hour or overnight.

3. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment. Mix the sugar and cinnamon in a small bowl and roll each ball of dough in it, so it is covered completely with the cinnamon-sugar mixture. Flatten the balls a bit (not too much as they will spread anyway) and place them on the baking sheets – at least 2 inches apart from each other. Bake the cookies for about 9-10 minutes. Take them out of the oven and let them cool down on the baking sheets for about 10 minutes then transfer to a wire rack to let them cool down completely (if you can resist not eating them right away).