Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the softened butter and granulated sugar in a large bowl until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.

In another bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Do not overmix.

In a separate small bowl, combine the additional granulated sugar and cinnamon for rolling.

Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the cinnamon sugar mixture until fully coated.

Place the rolled dough balls on the prepared baking sheet, spacing them about two inches apart.

Flatten each cookie slightly with the bottom of a glass to help them spread evenly during baking.

Bake for 10-12 minutes or until the edges are lightly golden. The centers may seem soft, but they will firm up as they cool.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.