Preheat oven to 375°F. Line a cookie sheet with parchment paper.
In a stand mixer fitted with a paddle attachment cream together the butter and both sugars on medium until light and fluffy, about 2-3 minutes.
Next with the mixer on low speed add in the eggs, one at a time followed by the vanilla. Make sure to stop and scrape down the sides every so often.
In a small bowl combine the flour, baking powder, salt and baking soda. Add to the butter mixture and combine until you no longer see any flour bits.
In a small bowl combine the 1/4 cup of granulated sugar and cinnamon. Mix and set aside.
Using a medium 2-inch sized ice cream or portion scoop, scoop out the dough scraping it against the side of the bowl as you scoop. 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 6 cookies on the prepared cookie sheet, about 2 inches apart.
Bake one sheet at a time for 11-13 minutes until they have puffed up and the tops begin to crackle. The bottom will get darker than the tops. Remove from oven and cool slightly on the sheet tracy and then let cool fully on a cooling rack.
Continue forming and baking the remaining dough.
Will keep in an airtight container for 3-4 days. Makes 23-24 cookies.
Recipe Courtesy of Megan Mitchell