Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

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

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract and cooled brewed coffee, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the tops are crinkled. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.