They're soft on the inside, a little crispy on the outside, easy to make, they store well for days… oh and have we mentioned, they’re incredibly delicious!
With the mixer still on, pour in the vanilla and one egg at a time. Let the first egg mix well before adding the second. Continue mixing for 1 minute.
With the stand mixer on low, add the dry ingredients to the wet ingredients.
Scoop a large tbsp portion of cookie dough (I like to use a small 1 1/2 inch cookie scoop to make them faster and consistent), and roll it around between your hands to form a ball.
Place the dough ball in the bowl with the sugar and cinnamon mixture, and roll it around to completely coat the ball. Place the dough ball on the cookie sheet.
Repeat the last three steps until the baking sheet is full, leaving about two inches of space between each dough ball. I fit 15 dough balls on our cookie sheet.