Mix the dry ingredients. Combine the flour and salt; set aside.

Combine sugar and cinnamon. In a small bowl combine 1/3 cup of granulated sugar with 1 1/2 teaspoons of ground cinnamon; mix to blend.

Make the cookie dough. In a mixing bowl with an electric mixer, beat the butter until smooth and creamy. Add the granulated sugar and cinnamon mixture and the confectioners' sugar; beat until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well blended. Put the egg white in a bowl or cup and refrigerate it until it's time to bake. Add the flour mixture to the wet ingredients and beat on low speed just until the mixture is combined.

Shape and chill. Divide the dough into 2 portions. Place one portion on a sheet of plastic wrap and roll up to form a log about 8 or 9 inches in length. Repeat with the remaining cookie dough. Tip: To keep refrigerator cookies from flattening on one side, cut 1 side of a paper towel tube lengthwise and place the plastic-wrapped roll of cookie dough in it. Refrigerate for 2 hour or up to 24 hours.

Prepare the oven and baking sheets. Heat the oven to 350 F and line baking sheets with parchment paper.

Make the cinnamon-sugar coating. Combine 1/4 cup of sanding or sparkling sugar with 1 teaspoon of cinnamon.

Coat the logs. Whisk the egg white and brush it over a dough log. Coat the log with sparkling or sanding sugar mixture. Repeat with the remaining log.

Slice and bake. Cut the logs into slices about 1/2-inch in thickness and arrange them on the prepared baking sheet, leaving about 1 1/2 inches between them. Bake the cookies in the preheated oven for 14 to 18 minutes, until just lightly browned on the bottoms.

Cool on racks. Cool in the pan on a rack for 5 minutes; transfer to racks to cool completely.