In the bowl of a stand mixer or with a hand mixer, cream together butter, coconut oil, and sugar until smooth, about 2 minutes. Add in eggs and vanilla, beat for another 2 minutes. With mixer on low, add in dry ingredients and mix until just combined. Put bowl in refrigerator for about 15 minutes to chill.
Mix together the additional 2 Tbsp sugar and cinnamon in a small bowl. With a cookie scoop, measure out dough and roll into balls. Roll balls into cinnamon sugar mix and place 2″ apart on cookie sheet.
Bake 8-10 minutes, making sure not to overbake. (As the first batch is baking, put dough back in fridge to keep chilled.) Cool on cookie sheet for a few minutes before transferring onto wire rack to cool completely. Store in airtight container.