Place the butter or shortening in the bowl of a stand mixer. With the paddle attachment, beat the fat slowly, until it is smooth and creamy.
Add the sugar; cream the mixture at moderate speed, scraping down the bowl as needed , until the mixture is smooth and light in color, about 5 - 10 minutes
Combine eggs and vanilla in a separate bowl. Add the egg mixture to the batter and sugar mixture in three additions, beating until the egg mixture is absorbed, then scraping down the sides of the bowl before incorporating the next addition.
After the eggs are beaten in, scrape down the sides of the bowl, and continue to mix until light and fluffy, about 5 minutes
On low speed, add the sifted dry ingredients, 1/3 at a time, scraping down the sides of the bowl as needed until well incorporated.
Using a #16 dishes, scoop into 2.5 oz balls, roll in cinnamon sugar, then flatten slightly using a weight, cookie press, or the bottom of a glass dipped in cinnamon sugar
Preheat convection oven to 350*F / conventional oven to 375*F
Bake until just barely colored around the edges, about 8-10 minutes in convection oven/ 10-12 minutes in conventional oven.
Do not allow to brown.
Cool cookies on the pan until firm enough to move, then move to wire rack to cool completely.