Measure flour, salt, cinnamon and the zest of the lemon. Add into a mixing bowl and whisk together.
Add the softened butter and sugar to a bowl of a stand mixer. Cream together on medium high speed for about 5 minutes, until it is fluffy, airy and lighter in color. Make sure to incorporate all the sugar.
Add the vanilla extract, egg. Cream together until well blended.
Slowly add the dry ingredients to the wet until incorporated. Be careful not to over-mix.
Turn out the dough onto a clean, lightly floured surface. Gently form the dough into a disk. Cut the dough into 4 quarters.
Form each quarter shape into a round log shape about 1-11/2“ diameter cylinder.
Wrap your dough in plastic food wrap and twist the ends so it is airtight.
Refrigerate the dough for at least 2 hours. This allows the dough to set and hold its shape nicely when baking.
Preheat the oven to 350 Fahrenheit.
Remove dough logs from the fridge and unroll on a cutting board. Using a dough scraper or sharp knife to slice the log into ¼” - ½” thick cookies. Arrange them on a parchment paper lined baking sheet with about 1” of space on all sides.
Bake for 15-17 minutes, rotating the pan halfway through the bake. They should come out with a golden ring around the edge and be firm to the touch, with just a bit of give in the center.
Use the dough scraper to transfer them to the cooling rack. Let sit until completely cooled
*Inspired by: Amsterdamse huishoudschool from CJ Wannee.