Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.
Spread about a cup or two (you will not use all of it for this recipe) of all-purpose flour across a foil lined rimmed baking sheet and bake it for 15 minutes. It should not get too brown, but it will be very fragrant and will have developed lumps. When flour is cool enough to handle, empty it into a large bowl and mash out any lumps You can also sift it and then mash out any remaining lumps if you need to. Let cool completely before using. Weigh out 40 grams (about 1/3 cup, but a scale is more accurate).
In the bowl of a stand mixer using the paddle attachment, beat the butter until creamy. Add the sugar and beat for 4 minutes, scraping side of bowl often. Add the egg and vanilla and beat for one minute.
Whisk together the 1 cup of bread flour and the 40 grams of roasted flour, baking powder and salt. Add to the egg mixture and stir to make a soft dough. Shape the dough into 4 balls and chill the dough balls for 2 hours or until firm.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Mix the sugar and the cinnamon put in a zipper bag. Put a dough balls in the bag and shake to coat.
Arrange the cookies a few inches apart on the baking sheet and put it in the oven.
Bake cookies at 375 for 20-25 minutes.
Allow cookies to cool for a few minutes on the baking sheet, then carefully transfer to a wire rack to finish cooling.
Wrap cookies individually and store in the freezer.