Step 1

Preheat the oven to 350 degrees. Let the butter come to room temperature. Combine 1/2 cup of the powdered sugar with the butter. Whip the butter and sugar together until they are well incorporated and have a “creamed” texture (see photos below). You can use a mixer or a good ‘ol fork and some elbow grease. Then stir in the vanilla extract.

Step 2

In a separate bowl, combine the 1.5 cups of flour with 1 tsp of cinnamon and 1/4 tsp of salt. Mix them until the are evenly combined.

Step 3

Stir the flour mixture into the creamed butter and sugar mixture. If the mix is still too sticky to form into balls with your hands, add more flour, 1/4 cup at a time. I added somewhere between 1/2 to 3/4 cup more after the initial 1.5 cups.

Step 4

Shape the dough into 24 evenly sized balls (think ping pong balls). Combine the remaining 1/2 cup of powdered sugar and 1 tsp of cinnamon in a bowl and roll each ball in the sugar mixture to coat.

Step 5

Place the sugar coated dough balls on a baking sheet and bake for 15-20 minutes at 350 degrees or until they are a light golden brown in color. Let the cookies cool before eating for optimum crumbly texture!