Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.

In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until the mixture is light and fluffy, approximately 3 minutes.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough is just combined.

In a small shallow bowl, combine the 2 tablespoons of sugar and 2 teaspoons of cinnamon for the coating.

Scoop the dough and roll into 1-inch diameter balls.

Roll each dough ball thoroughly in the cinnamon-sugar mixture until evenly coated.

Place the balls 2 inches apart on the prepared baking sheets.

Bake for 8 to 10 minutes, or until the edges are set and slightly golden while the centers remain soft.

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