In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 2 teaspoons of cinnamon until well combined.

In a large mixing bowl, cream together ½ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar using an electric mixer for about 3-4 minutes.

Add 1 large egg to the butter-sugar mixture and beat well until fully blended.

Gradually add the dry ingredient mixture into the creamy butter mixture, stirring gently until no visible flour streaks remain.

Portion out the cookie dough into 1-inch balls and roll each ball in a mixture of ¼ cup granulated sugar and 1 tablespoon ground cinnamon.

Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes, watching for the edges to turn golden.

Once cooled, store the cookies in an airtight container at room temperature for up to two weeks.