Directions

1. Combine the flour, protein powder, baking powder, and salt together in a medium bowl. Set aside.
2. In a large bowl and using a hand mixed, cream the butter and sugar together on high for about 2 minutes until smooth.
3. Once combined, beat in the egg and vanilla extract to the butter mixture using a mixer on medium speed. About a minute.
4. Using the mixer on low speed, combine the dry ingredients in to the wet ingredients gradually.

For plain cookies, follow directions for A. For rolled up cookies, follow directions for b.
5a. Allow the dough to rest in the fridge for at least two hours or over night.
6a. Preheat over to 350 degrees F.
7a. Shape in to oblong (taller rather than thicker) balls.
8a. Bake for 10-12 minutes.
9a. Transfer to a wire rack to cool.

5b. Divide the dough in to two equal parts.
6b. Roll out each portion on a floured silicon baking sheet, or parchment paper (NOT tinfoil), in to a 9×7 inch rectangle. The dough should be about 1/4 inch thick.
7b. Spread the melted button on the the two rectangles (about 1 tbsp) and sprinkle evenly with cinnamon sugar mixture.
8b. Slowly roll up each rectangle in to a 9 inch log. Be sure to work slowly and if the dough cracks, use some water and your fingers to smooth out.
9b. Wrap the logs in plastic wrap and chill for at least 2 hours or overnight.
10b. Preheat the over to 350 degrees F.
11b. Cut the logs in to half inch slices.
12b. Bake for 10-12 minutes.
13b. Transfer to a wire rack to cool.