In a medium-sized bowl, add the flour, cinnamon, baking soda and salt. Gently whisk together until well combined. Set aside.

In a large bowl, add the butter. Microwave for 20-30 seconds, until butter is soft and just barely starting to melt. Add the brown sugar to the bowl.

Using a mixer, cream together the sugar and butter by beating on low for approximately 2 minutes, or until well incorporated.

Add the egg and vanilla and beat until just combined.

Add the bowl of dry ingredients to the wet mix. Beat for about 2 more minutes or until dough is well incorporated. (It should form a large ball pretty easily when done mixing.)

Cover and refrigerate for 15-30 minutes. This will help the dough firm up a bit more so that it holds it's shape well and doesn't stick to your hands when you roll it in the cinnamon sugar mix.

Shape dough into 1 inch balls and roll in the cinnamon sugar mix. (About ½ cup white sugar mixed with 2 tbsp cinnamon.)

Place cookies an inch apart on a greased cookie sheet, or one lined with parchment paper or aluminum foil.

Bake at 350° for 10-11 minutes, or until edges turn light brown. Careful not to overcook.

Remove from oven and let them sit on the baking sheet for about five minutes. Then, move the cookies off the baking sheet to a cooling rack.

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