Preheat your oven to 400°F. Set baking pans aside to use once the dough is ready.
In a large mixing bowl, cream the softened butter, sugar, and egg together until smooth and well combined.
Once a uniform mixture has been created, add in the vanilla and stir to incorporate.
Slowly stir in the baking powder and all-purpose flour until a dough is formed.
If your dough is sticky, cover your mixing bowl and refrigerate your dough for 30 minutes - 1 hour (up to overnight if that is better for your schedule). This will make it easier to roll.
In a small bowl, make the cinnamon-sugar mixture by stirring together the ground cinnamon and sugar.
Using a medium cookie scoop (or approximately 2 Tablespoons) scoop dough into your hand and roll into a ball. Roll each dough ball in the cinnamon-sugar mixture to fully coat. Place rolled dough balls onto ungreased cookie sheets, leaving about 2 inches in between them.
Bake each tray of cookies for 8-10 minutes. Remove from the oven when the edges just look set. Do NOT overbake to ensure you have soft and chewy cookies (the cookies will continue to set up after they’re pulled out of the oven).
Allow the cookies to cool on the baking sheet for about five minutes and then transfer them to a wire rack to cool completely.
Serve and enjoy!
Store cooled cookies in an airtight container at room temperature for up to 3-4 days.