Preheat oven to 375°F.
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
Whisk the butter in a bowl until it is creamy. Add the sugar and mix together until creamy and smooth using either an electric mixer or by hand.
Add the egg and vanilla, then beat until thoroughly combined, scraping down the sides of the bowl as needed.
Gradually add the flour mixture to the butter mixture until combined. Refrigerate dough for 30 minutes (optional).
Combine sugar and cinnamon in a small bowl. Form the dough into small balls.
Roll the balls in sugar and cinnamon and place on a parchment paper-lined baking sheet. Evenly spaced apart.
Bake snickerdoodle cookies for 8-12 minutes or until edges are light golden brown. Let cool for 10 to 15 minutes before serving.
Sprinkle the tops with sifted powdered sugar and a pinch of cinnamon once cooled.