In a small bowl, combine the flour, baking soda and salt and set aside.
In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 1 1/2 cups sugar until just combined.
Add vanilla extract and eggs, one at a time, scraping down between each addition. Mix until combined.
On low, add the flour mixture and mix until thorough combined.
Scoop cookies onto prepared cookie sheets, about 2 tablespoons each, leaving about 1 inch between each. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Roll the top of each cookie in the cinnamon-sugar mixture. Chill cookies in the refrigerator for 60 minutes (optional but recommended).
While the cookie dough chills, preheat the oven to 400°F. Bake cookies until light golden brown around the edges, 8-10 minutes, rotating halfway through baking time.