Directions

1. 1

   In a small bowl, combine the 2 tablespoons of white granulated sugar with the ground cinnamon. Mix well and set aside—this will be your coating mixture.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, ½ cup white granulated sugar, baking soda, baking powder, and salt until evenly combined.

3. 3

   In another bowl, combine the melted butter, milk, and vanilla extract. Stir until well blended.

4. 4

   Pour the wet ingredients into the flour mixture and fold gently with a spatula until a smooth, cohesive dough forms. Do not overmix.

5. 5

   Cover the dough and refrigerate for 30 minutes, or place it in the freezer for 15 minutes until it is firm and no longer sticky.

6. 6

   While the dough chills, preheat your oven to 330°F (165°C) for at least 10 minutes. Line a baking sheet with parchment paper.

7. 7

   Once the dough is chilled, scoop portions of about 1½ tablespoons each and roll them into smooth balls. Roll each ball in the cinnamon-sugar coating mixture until well covered.

8. 8

   Arrange the coated balls on the prepared baking sheet, spacing them a few inches apart. Gently flatten each ball slightly with the palm of your hand.

9. 9

   Bake for 10–12 minutes, until the edges are light golden brown and the cookies appear set in the center.

10. 10

    Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer them to a cooling rack to cool completely before serving.