Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
In a stand mixer fitted with a paddle attachment cream together the butter and both sugars until light and fluffy. Add in the vanilla. Add in the eggs, one at a time and mix thoroughly. Make sure to stop and scrape down the sides every so often.
In a small bowl combine the flour, salt, baking powder and baking soda. Add to the butter mixture and combine until you no longer see any flour.
In a small bowl combine the 1/4 cup of granulated sugar and cinnamon. Mix and set aside.
Using a small to medium sized ice cream scoop or large spoon, scoop out the dough and form into balls. The dough will be very soft, so handle carefully and work quickly. Drop each ball into the cinnamon sugar mixture and roll around to completely coat. Place on the prepared cookie sheet, about 1 inch apart.
Bake for 9-11 minutes until they have puffed up and the tops begin to crackle. The bottom will get darker than the tops. Remove and let cool on a cooling rack. Continue forming and baking the remaining dough.