1/2 Cup Cinnamon Sugar
Preheat oven to 350 degrees. Sift together the dry ingredients: the flour, baking soda, and salt; set aside.
In a medium bowl, cream butter with 1/4 Cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients to the butter-sugar-egg mixture, a little at a time, and mix until all the ingredients are well blended.
Divide dough into 3 equal portions. Roll each portion into logs 2 inches in diameter, wrap with waxed paper or plastic wrap, and refrigerate for 3 to 4 hours to firm up the dough. (These wrapped dough logs can be frozen, in a freezer bag or sealable container, for up to 6 weeks.)
Unwrap chilled dough logs (allowing frozen dough to thaw, if using). Roll unwrapped dough log in Cinnamon-Sugar mixture. Cut sugared logs into 1/4-inch slices, and place each slice 2 inches apart on ungreased cookie sheets.
Bake cookies 12 to 15 minutes in the preheated oven. Allow cookies to cool for a minute or two before removing from baking sheets, allowing cookies to cool completely on wire cooling racks.
Baked cookies can be kept in an airtight container for up to 2 weeks.