By allyson letal
In the bowl of your stand mixer fitted with the paddle cream together the softened butter and sugars until light and fluffy. Then add eggs + vanilla extract.
In a separate bowl, combine the dry ingredients and whisk them together.
Add dry ingredients to the mixing bowl, and beat until completely combined. Then place in the fridge for at least 60 minutes. Meanwhile, combine granulated sugar and cinnamon topping.
Once the dough has been chilled, remove it from the fridge and roll into balls before tossing in the cinnamon-sugar coating.
Bake 9-11 minutes at 350f. The cookies are done when they look slightly underbaked - the edges are set and the middle looks gooey. Allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a wire cooling rack.