Blend (using mixer) 1 cup of sugar with the softened butter and butter until creamy. Stir in (with a spoon, NOT the mixer) the egg, baking soda and vanilla. Stir in half the flour, then stir in the remaining flour a bit at a time until the mixture is uniform. Mix the remainder of the sugar with the cinnamon for your topping.

Place tablespoon-sized balls of dough on an ungreased, non-stick cookie sheet using a melon baller or two teaspoons.

Take a small glass and lightly butter its bottom, then dip it in the cinnamon/sugar mixture. Lightly press each ball of dough with the glass to transfer the topping. Do not completely flatten them! Try to keep them about 3/8" thick. At this size, you should get about 3 1/2 dozen cookies.

Place cookie sheet on center rack of oven and bake for approximately 7 minutes. Your baking time may vary depending on your oven and how big or small you make your cookies. When the edges turn a light golden color, remove from oven and let cool on the cookie sheet for 5 minutes or so, then transfer them to wax paper and start your next batch.

Submitted by: Sean Fulkerson