In a bowl, mix together the flour, salt and cinnamon powder until they are evenly mixed.

In another bowl, mix together the softened butter and powdered sugar until they are well mixed. Then add the vanilla extract to the butter sugar mixture and whisk well to form a creamy mixture.

Add the dry flour mixture to the prepared butter sugar mixture and mix together to form a crumbly mixture.

Then knead with your hands to form the cookie dough.

If necessary, you may add about 1 tablespoon of milk to make the cookie dough, in case the mixture is too crumbly to form the dough.

Once the cookie dough is formed, cover the dough and keep it in the refrigerator for about 45 minutes.

In a bowl, mix together the ½ cup powdered sugar and ¼ teaspoon cinnamon powder to make the cinnamon sugar mixture. Keep this prepared mixture aside.

Preheat oven to 350 degree Fahrenheit.

Prepare a baking sheet by lining with parchment paper.

Now make small balls out of the cookie dough and place the dough balls in the prepared baking sheet.

It is a good idea to leave some space between each dough ball, so they have enough space when they expand while baking. Since I had no space to bake them all together, I baked 12 cookies in the first batch and then baked the remaining in the next batch.

Now if you decide to roll the cookies in cinnamon sugar mix before baking the cookies, you can roll them now!

It is a good idea to roll them twice in the cinnamon sugar mix for the best results. If you do not want to do this now, just skip this step and proceed to the next step.

Once the balls are placed in the cookie sheet with even spacing in between each ball, place the cookie sheet in the preheated oven.

Bake the cookies for about 14 minutes until the cookies are lightly browned. Make sure not to overbake the cookies since overbaking can harden the cookies.

Once they are baked, immediately transfer the cookies from the hot oven and allow the cookies to cool down. Once they are cooled enough, the texture will be perfect and delicious!