Cream together the unsalted butter and the granulated sugar until creamy.

Beat in the egg and the vanilla extract until combined well.

In a separate bowl, combine the all-purpose flour, salt, baking powder, and cornstarch.

Add the dry ingredients into the wet ingredients.

Using a food processor, finely crush the cinnamon candies and add to the cookie dough mixture. (Reserve some crushed candies to top cookies hot out of the oven if desired.)

Roll into 2 inch balls (using a #40 cookie scoop is easier) and roll into a plate of granulated sugar.

Place the cookie dough balls in the refrigerator for 1 hour before removing and baking.

Place the chilled cookie dough balls onto a silpat or parchment paper-lined cookie sheet and bake in the oven for 11 to 13 minutes.

Remove from the oven and flatten slightly with the back of a spoon.

Sprinkle with the reserved crushed candies if desired.

Store in an airtight container.