Preheat the oven to 325°F. Prepare two cookie sheets with silicone baking mats or parchment paper.
In a medium bowl, combine flour, cinnamon, and salt. Set aside.
In a stand mixer, cream together butter and sugar for about 2-3 minutes.
Add in the flour mixture in small increments until mostly combined. Transfer the dough to a floured surface and knead until well incorporated and not crumbly.
In a small bowl, combine ½ cup of sugar and two teaspoons of cinnamon and mix together.
Using a tablespoon, scoop a leveled measuring spoon of cookie dough and roll into balls.
Roll cookie balls into the sugar cinnamon mixture until well coated and place on prepared cookie sheet.
Using the bottom of a water glass, smoosh the dough balls to about a ½ inch thick disc. Space cookies about 1 inch apart, as these do not spread much while baking.
Using the tines of a fork, pierce two rows of holes about halfway down through the cookies.
Continue until one sheet of cookies is complete. Refrigerate the cookies for 15 minutes prior to baking.
Bake the cookies for 13-15 minutes, until the edges are just golden brown. Be cautious to not overbake.
Allow to cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely.
While the first cookie sheet chills and then bakes, prepare the second sheet of cookies to cool while the first bakes.
