In a medium to large bowl with a hand mixer or the bowl of your stand mixer with paddle attached, add butter ¼ cup granulated and ¼ cup powdered sugar and mix together until creamy and smooth (2-4 min).
Add vanilla and mix in.
Add your flour and cinnamon and mix into the dough on low until the dough starts to look like a bunch of pebble size clusters.
Use your hands to bring the dough together the rest of the way into a ball.
Using a sheet of parchment or plastic wrap, transfer the dough to it and shape into a round or rectangular log. How long and wide is up to you, I shaped mine into a cylinder about 2 inches wide and 6 inches long. Wrap the cookie dough up and place in the refrigerator for at least 1-2 hours.
Mix together the remaining ⅓ cup of sugar, 1 tsp of cinnamon and pinch of sea salt in a bowl.
When the dough has chilled, remove from the fridge and slice into slices that are about ¼-½ inch thick. Thinner slices will give you about 20 cookies and thicker slices will yield about 14-15 slices.
After the cookies have been sliced, toss each cookie in the cinnamon sugar bowl.
Place on a parchment lined baking sheet with about 2 inches between cookie slices.
Place the tray of cookies in the fridge to chill and preheat your oven to 325°F.
When oven is preheated, place the baking sheet in the center rack of your oven and let bake for about 14-15 minutes.
Remove cookies from oven and let cool on the tray for 3-5 minutes then transfer to a wire cooling rack to finish cooling. Store in an airtight container for up to 5 days. Enjoy!
