Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.

In a medium bowl, combine flour, baking soda, cinnamon, and salt. Whisk together until well mixed, then set aside.

In a large bowl, melt the butter and let it cool slightly. Add brown sugar to the melted butter and whisk until smooth and creamy.

Add in the room temperature egg and vanilla extract, and whisk until fully combined.

Pour the dry ingredient mix into the wet mixture, stirring gently until combined. The dough should be thick but not sticky.

Refrigerate the dough for about 15 minutes.

Scoop about 1 ½ tablespoons of dough and roll it into a ball, then roll each ball in sugar until fully coated.

Arrange the sugar-coated dough balls on baking sheets, spacing them about 3 inches apart.

Bake for 10-12 minutes or until the edges turn golden brown.

Once baking is complete, smack the pan on the counter to create a crinkled top.

Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.