Using dates in these cookies gives them a chewy texture - a good dunking candidate.

Makes around 32
55g white sugar
1 tsp cinnamon
200g dates, chopped or date paste
1 tsp vanilla extract
200g brown sugar
100g butter, softened
1 egg
260g flour
1/4 tsp baking soda
1 beaten egg for egg wash

Mix sugar and cinnamon in a small bowl and set aside.
If you're using whole dates, put them in a food processor with 1 Tbsp boiling water, vanilla and 50g of the brown sugar and blitz until a paste forms.
Put paste, brown sugar and butter into a bowl and beat with an electric mixer for several minutes until pale and creamy. Beat in egg then gradually add flour and baking soda until a soft dough forms. Wrap dough in cling film and refrigerate for at least 30 minutes.
Preheat oven to 180C. Line 2 baking trays with baking paper.
Roll dough out between 2 sheets of baking paper to about 4mm thick, flouring the bottom sheet. Cut into your desired shapes and fill one baking tray (about 12). Brush with egg wash and sprinkle with cinnamon sugar. 
Bake for 10-12 minutes. Meanwhile cut out your dough for the next tray.
Leave the cookies to cool on the tray for a few minutes before transferring to a wire rack. You will probably need to bake 4 trays.