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

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

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Stir in the vanilla extract until the mixture is glossy.

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, roll them into balls, and optionally roll in coarse sugar.

Space the dough balls on the prepared baking sheets, leaving enough room for spreading.

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

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Store in an airtight container for 2 to 3 days. Warm briefly before serving.