Crispy Sugar Cookies with Cinnamon

Instructions:

1. Cream the softened butter and sugar together on high speed for about 2 minutes until the mixture is pale and fluffy.
2. Beat in the eggs and vanilla extract until the batter is smooth.
3. Gradually stir in the flour, baking soda, and salt, mixing only until the white streaks of flour disappear.
4. Wrap the dough in plastic wrap and flatten it into a disk; place in the freezer for 20 minutes or the refrigerator for 30 minutes to firm up the butter.
5. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
6. Scoop rounded tablespoons of dough—approximately 18g per cookie—and place them 2 inches apart on the baking sheets; cook in batches if they don't fit in one layer.
7. Bake for 10 to 12 minutes until the edges are a chestnut brown gold.
8. Immediately upon removing from the oven, sprinkle the mixture of 50g granulated sugar and 2g ground cinnamon over the tops.
9. Allow the cookies to rest on the hot baking sheet for 5 minutes to set their structure before transferring them to a wire rack to cool completely.