Instructions

• Whisk together 2 ¾ cups All-purpose flour, 2 ½ tsp Weinsteinbackpulver (or baking powder), and ½ tsp salt in a medium bowl.
  2 ¾ cups All-purpose flour, 2 ½ tsp Weinsteinbackpulver, ½ tsp salt
• In a large bowl, beat 1 cup Unsalted butter and 1 ⅓ cups Granulated sugar until light and fluffy, about 2–3 minutes.
  1 cup Unsalted butter, 1 ⅓ cups Granulated sugar
• Add 2 Eggs one at a time, then mix in 1 tsp Vanilla extract until smooth.
  2 Eggs, 1 tsp Vanilla extract
• Add the dry mixture to the wet ingredients in two additions, stirring just until a soft dough forms.
• Cover the dough and refrigerate for 30–60 minutes.
• Preheat the oven to 190 °C / 375 °F and line two baking sheets with parchment paper.
• Mix ¼ cup Granulated sugar and 1 ½ tbsp Ground cinnamon for the coating in a small bowl.
  ¼ cup Granulated sugar, 1 ½ tbsp Ground cinnamon
• Scoop 1 tablespoon portions of dough, roll into balls, and coat well in the cinnamon sugar mixture.
• Arrange the dough balls 5 cm (2 inches) apart on the baking sheets and bake for 8–10 minutes, until the edges are set and the centers are soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.