Prep the Oven:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Cream Butter & Sugars:
In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, scraping sides as needed.

Add Eggs & Vanilla:
Beat in eggs one at a time, then stir in vanilla extract until mixture is smooth and glossy.

Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon.

Combine Wet & Dry:
Gradually add dry ingredients to the wet mixture. Stir until just combined—do not overmix.

Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll into balls. Optionally, roll each ball in coarse sugar for sparkle.

Bake:
Arrange cookie dough balls on prepared sheets, spaced about 2 inches apart.
Bake for 9–11 minutes, until edges are set and centers look slightly soft.

Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store:
Store in an airtight container for 2–3 days. Warm briefly before serving for a fresh-baked feel.