Preheat oven to 375°F. Line two large cookie sheets with parchment paper. Set aside.

Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together.

In a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape the sides of the bowl with a rubber spatula. With the mixer on low speed, add the dry ingredients in 3 additions. The dough will be thick.

Use a medium hinged cookie scoop, roll into a ball and roll cinnamon sugar topping. Arrange 3 inches apart on the prepared baking sheets.

Bake cookies for 10-12 minutes. The cookies will be soft and puffy. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.