Preheat oven to convection 350 degrees fahrenheit.

Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).

Add in white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

Add your large egg and stir into mixture.

Mix in vanilla.

Add flour, baking soda, and cinnamon to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

In a separate bowl mix butter, sugar, and cinnamon to make the cinnamon topping

Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

Flatten your dough a little and add 1 tbsp of cinnamon topping on top

After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray. (I was only able to fit 4 because they spread a lot)

Bake cookies for 10-13 minutes (for 1/3 cup scoop).

For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

Cool your cookies in the fridge before icing.

Use our bakery style frosting to frost the cookies.

Frosting can go in piping bag with circular piping tip or in ziploc bag!

Put in fridge to store up to 10 days or at room temperature for up to 8 days!