Thoroughly mix the flour, baking powder, cinnamon, and salt in a large bowl.

Add the unsalted softened butter and sugar to a separate large bowl. Use a hand mixer or stand mixer on a low speed to combine the butter and sugar. Then, add the almond milk, vanilla extract, and egg. Combine these ingredients with your mixer.

Once the wet ingredients are combined, add the dry ingredients to the bowl a little at a time. Continue to use your mixer on a low speed to thoroughly combine all of the wet and dry ingredients.

Make sure all of the ingredients are thoroughly combined. *If the mixture is too dry, add a splash of milk as needed. Then, transfer the cookie dough to a bowl. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1-3 hours.

Once the dough has chilled, remove the plastic wrap. Then, use a 1-tablespoon cookie scoop and roll the dough into balls with your hands. With the batter, make 18-22 cookies. Fill a bowl with 3 tablespoons of sugar. Then, roll each ball of cookie dough in the sugar.

Add the cookie dough balls to a sheet pan with parchment paper. There is no need to press the cookies down. Bake the cookies at 350°F for 10-12 minutes. Once cooked, let them slightly cool and enjoy!