Ingredients

• 1.25 cups all-purpose flour
• 0.25 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups butter
• 0.25 cups white sugar
• 0.75 cups packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 0.5 cups white sugar
• 2.5 tablespoons ground cinnamon

Instructions

1. 1 Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
3. 3 Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

Nutrition per serving