Whisk the flour, baking soda, cinnamon, and salt together until combined. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the almond butter and vanilla extract and beat until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients, pour in the chopped almonds if using, and beat on low speed until combined. The dough will be soft and thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 30 minutes and up to 3 days. I recommend just a quick 30 minutes. (Note: If chilling for longer than a couple hours, let dough sit at room temperature for 20-30 minutes to slightly soften. Otherwise cookie dough balls may not spread.)

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Pour coarse/sanding sugar in a bowl or, if using multiple colors, a few separate bowls.

Roll balls of cookie dough, about 1 heaping Tablespoon of dough per cookie, then roll each ball in the coarse/sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets. Bake the cookies for 12-13 minutes or until edges appear set. (Note: If cookies are not spreading by the 8-9 minute mark, remove baking sheet from oven and gently drop/bang baking sheet on the counter a few times or gently press down with back of a spoon. This helps initiate a bit more spread.)

Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring the cookies to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for 1 week.