Preheat oven to 350ªF (180ºC)

In a small bowl, combine flax meal and warm water to create the flax egg. Let sit for about 10 minutes, stirring a few times in between.

Leave your butter on the counter for about 30 minutes to let the chill come off from the fridge. In a large mixing bowl using a beater or stand mixer, cream butter with white sugar and brown sugar.

Add flax egg and vanilla extract and beat until combined.

Sift in flour, baking powder, baking soda, and salt.

In another shallow bowl, stir together white sugar and cinnamon to make cinnamon sugar coating.

Roll into 1-inch balls (I use a 1 1/2 tbsp cookie scoop to divide them evenly) and roll in cinnamon sugar. Place on a lined, heavy-bottomed baking sheet and bake for 11 minutes, until cookies are puffy and edges are just barely golden brown.

Remove pan from oven and let cool on a wire rack for a minute or two before removing the cookies and allowing to cool on the wire rack.

Store in an airtight container