Classic Cinnamon Sugar Cookies

1.Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2.In a large mixing bowl, cream the softened butter with 2 cups (400g) of the granulated sugar until the mixture is light and fluffy, about 3-5 minutes using an electric mixer on medium speed.

3.In a separate bowl, whisk together the all-purpose flour and ground cinnamon until evenly combined.

4.Gradually add the flour and cinnamon mixture to the creamed butter and sugar, mixing on low speed until a soft dough forms. Be careful not to overmix.

5.In a small bowl, combine the remaining 1/2 cup (100g) granulated sugar with the ground cinnamon to create the cinnamon sugar coating.

6.Using a tablespoon or small cookie scoop, portion out dough balls (about 1.5 tablespoons each). Roll each dough ball gently between your palms to form smooth spheres.

7.Roll each dough ball thoroughly in the cinnamon sugar mixture until fully coated. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

8.Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies have a slight golden hue. The centers should remain soft.

9.Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

10.Once cooled, serve the cookies or store them in an airtight container at room temperature for up to one week.