In a stand mixer add the butter, eggs (or aquafaba), and sugars. Mix on low speed for about 30 seconds, increase to med/low and blend for about a minutes. Do not over beat the mixture.
Add all of the dry ingredients and blend on low for 30 seconds, increase the speed to med/low and blend for 1-2 minutes, scraping the sides of the bowl half way through.
Refrigerate the dough for at least 30 minutes. Overnight is even better. Cold dough performs better.
Preheat the oven to 350 degrees F.
In a bowl add the cinnamon and sugar and stir well. Scoop he dough with a cookie scooper and plop the dough ball into the cinnamon sugar mixture. Roll the dough ball around to make it smooth and cover completely with cinnamon sugar. Place the dough a baking sheet lined with parchment paper and space them at least 2 inches apart.
Bake for 9-12 minutes. I found 10 minutes was perfect for mine. Allow to cool for about 20 minutes and serve!