Preheat your oven to 325°F (163°C) and set a rack in the center.

In a large mixing bowl, combine softened salted butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 3-4 minutes.

Add the large eggs one at a time, mixing well after each addition. Then add the vanilla extract and blend until combined.

In a separate bowl, whisk together the baking powder, salt, and sifted all-purpose flour until no lumps remain.

Gradually add the dry mixture to the creamed butter mixture and mix on low speed until just combined.

Cover the dough with plastic wrap and refrigerate for about 15 minutes.

Prepare the cinnamon sugar coating by mixing granulated sugar and ground cinnamon in a small bowl. Roll chilled dough into balls, coating generously.

Arrange the coated dough balls on a lined baking sheet. Bake for 5 minutes, then rotate the pan and bake for another 4-5 minutes until edges are lightly browned.

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