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Mix granulated sugar with maple syrup to make a brown sugar replacement (1:1 ratio).
Using a stand mixer with the whisk attachment, beat granulated sugar, “brown sugar”, and butter together on medium-high speed. Beat until light and fluffy, about 2 minutes, scraping down the bowl as necessary.
Add in eggs, lemon juice, and vanilla. Beat for 1 more minute, until well-combined.
Whisk flour, baking soda, and salt together in another bowl.
Use a sturdy spatula or wooden spoon to stir the dry ingredients into the batter, just until combined.
Put batter into the refrigerator for 15 minutes.
While batter is chilling, mix sugar and cinnamon together in a small bowl.
Scoop batter into small balls, then roll balls into cinnamon-sugar mixture.
Place on a small sheet pan or plate, and chill for another 15-30 minutes.
While cookie balls are chilling, preheat oven to 375 degrees.
Line 2 baking sheets with parchment paper.
When cookie balls are chilled, place on the baking sheets, 2 inches apart.
Bake for 12-14 minutes, switching the baking sheets from top to bottom and front to back halfway through.
Let cool on baking sheet for 2 minutes, then move onto a cooling rack.
When one of the baking sheets is cool, line again with parchment paper and bake the last dozen cookies.