In the bowl of your stand mixer fitted with the paddle cream together 1 cup of softened butter and 1 cup granulated sugar and 1/2 cup brown sugar until light and fluffy. This takes about 3 minutes at medium-high speed.

Add in 2 eggs, one at a time, mixing well between each addition. Then add 1 teaspoon vanilla extract.

In a separate bowl, combine 2 3/4 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon coarse kosher salt and 1 teaspoon ground cinnamon, whisk till combined.

Add dry ingredients to the mixing bowl, and beat until completely incorporated.

Transfer the mixing bowl the fridge and chill, covered, for 60 minutes.

Meanwhile, prepare the cinnamon sugar topping by mixing 1/4 cup granulated sugar and 1 tablespoon ground cinnamon, line a baking sheet with parchment or a silicone baking mat, and preheat the oven to 350f.

Once the dough has been chilled, remove it from the fridge and roll into balls before tossing in the cinnamon sugar coating.

Place the balls 12 to a cookie sheet and bake for 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 5 or so minutes before transfering to a wire cooling rack.