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

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, scraping down the sides of the bowl often.

3. 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.

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

5. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

6. Scoop tablespoon-sized portions of dough, roll them into balls, and optionally roll them in coarse sugar for a sparkling finish.

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

8. Bake in the preheated oven for 9 to 11 minutes, until the edges are set and the centers look slightly underbaked for a tender chew.

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

10. Store the cookies in an airtight container for 2 to 3 days. Warm briefly before serving to revive that freshly baked feel.