Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla until the batter shines.

In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.

Gradually fold the dry ingredients into the wet mixture until just combined.

Scoop tablespoon-sized portions of dough and roll them into balls, optionally rolling in coarse sugar.

Place them on the prepared sheets, leaving room to spread.

Bake for 9 to 11 minutes, until the edges are set and the centers look slightly underbaked.

Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for 2–3 days.

To freeze, flash-freeze the dough balls on a tray, then transfer to a freezer bag for up to 3 months.