Mix the flours, 1 cup sugar, baking powder, baking soda, salt and 1 tsp cinnamon in the bowl of a standing mixer with the paddle. Cut the margarine into cubes and add to the flour mixture. Mix on low speed until crumbly and only tiny bits of butter remain. In a separate bowl combine the egg, milk and vanilla. Add to the mixing bowl and blend until liquids are absorbed and mixture is well blended. Lay a flat sheet of parchment or wax paper on the work surface. Transfer cookie dough to the paper and form into a long log shape. Roll the paper around the dough and then roll the cylinder on the counter to form a round cylinder with no flat sides. Place the dough in the freezer for at least 1 hour. Longer is fine. We ready to bake preheat oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper. Mix the remaining 1/4 cup sugar and 1 Tbsp cinnamon in a small bowl. Remove the doug from the freezer and, using a serrated knife, slice the cookie dough into 1/4 inch rounds. Dip one flat side in the cinnamon mixture and lay on the prepared cookie sheet. Leave room for the cookies to spread. Bake the cookies for about 14 minutes, or until edges are brown and center is still slightly soft. Remove from oven and cool for a few minutes on the baking sheet, the transfer to a cooling rack to cool completely.