Entirely Elizabeth

0 Preheat oven to [wprm-temperature value="350" unit="F"], and prepare a cookie baking sheet with parchment paper or a silicon baking mat.
1 In a medium sized bowl, whisk together all-purpose flour, baking powder, cinnamon, and salt. Set aside.
2 Using a hand mixer or stand mixer, cream together the butter, granulated sugar, and brown sugar for 2-3 minutes (for thin chewy snickerdoodles as pictured), or 4-5 minutes (for thicker snickerdoodles).
3 Add the egg and vanilla extract, beat until well combined.
4 Add the dry ingredients that were whisked together earlier. Beat together until all the flour has absorbed into the dough.
5 Place the dough into the refrigerator for 30 minutes or in the freezer for 15 minutes.
7 In a small, shallow bowl, whisk together the granulated sugar and cinnamon for the coating.
6 Scoop the cookie dough into 1 to 2 tablespoon sized balls and roll until they are a perfect sphere. Then roll the cookie dough balls in the cinnamon sugar coating.
8 Place the snickerdoodle dough balls on the prepared cookie baking sheet 2 inches apart. Continue rolling until all the cookie dough is used. 
10 Bake for 8 to 11 minutes until the edges are golden brown. 
11 Remove from the oven and allow them to cool on the cookie baking sheet for 10 minutes. Transfer snickerdoodles to a rack lined baking sheet to cool completely.