Preheat oven to 375.

Combine cinnamon and brown sugar in a small bowl and set aside.

In a mixer, cream the softened butter and 1/2 cup brown sugar until light. Add the egg and mix until well blended.

On low speed, gradually add the flour and baking powder. Mix until just blended to form a soft dough.

On a lightly floured surface, roll the dough into pencil width ropes about 5 inches long.

Roll dough strips in the cinnamon sugar mixture that you set aside. Form into a "S" shape and place on a parchment lined cookie sheet (if you don't like using parchment paper, then lightly (LIGHTLY) grease a baking sheet making sure to space cookies 2 inches apart for slight spreading.

Bake for 12-15 minutes or until the edges are light brown. Don't overbake.

Remove cookies with metal spatula onto a wire rack and cool completely. Store in a airtight container.