In a large bowl, stir together the flour, baking soda, cornstarch, cinnamon and salt.

Place butter in bowl and microwave until melted (it took about 45 seconds in my microwave).  Once butter is melted, let butter sit in bowl for about 10 minutes to cool a little, before mixing with brown sugar.

In medium bowl, whisk together melted butter and brown sugar (whisk until there are no brown sugar lumps).  Whisk in the egg, then whisk in the vanilla.

Pour the wet ingredients into the large bowl with dry ingredients and stir to combine with a wooden spoon.   Cover the bowl with saran wrap and place in the fridge for at least two hours.

After the 2 hour chilling time, remove dough from fridge and let sit at room temperature for about 10 minutes.  You are then ready to scoop the dough into 1 ½ tablespoon size dough balls.  Roll the dough between with your hands.

Preheat the oven to 325 degrees and line two baking sheets with parchment paper.

Pour ⅓ cup with granulated sugar into bowl.  Roll the dough balls in the granulated sugar, then place about 2 inches apart on the prepared baking sheets.

Bake for 8-9 minutes, then open oven, pull oven tray out and very gently press down on top of cookies.  This will create a crinkle look on top of cookie.  Place back in oven and cook for 2-3 minutes.

After removing cookies from oven, keep cookies on pan for 10 minutes, before moving cookies to wire rack to finish cooling.  Enjoy!