Preheat oven to 350 degrees.

Cream together butter, sugar, vanilla and eggs.

In a separate bowl, sift together all dry ingredients except *cinnamon-sugar mixture.

A little at a time, add the sifted ingredients to the creamed butter/sugar/eggs, mixing gently to fully incorporate each addition before adding more.

Chill dough in refrigerator until firm enough to roll into balls (check after about 15 minutes).

Form about a tablespoon of dough into a round ball for each cookie.

Roll each ball in the *cinnamon-sugar mixture, ensuring that entire surface is coated.

Place on an ungreased cookie sheet, spacing about 2 inches apart to allow for spreading.

NOTE: After filling each cookie sheet, put the unused dough back into the refrigerator so that it stays chilled enough to handle easily for the next batch.

Bake cookies for 8-10 minutes.

Let cookies cool a few minutes on the baking pan, and then transfer to wire racks to cool completely before packing into cookie tins.