Instructions

• Preheat oven to 350°F. Line cookie sheets with parchment paper or a silicone baking mat.
• In a medium bowl whisk together 2 cups (248 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon cream of tartar, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream ½ cup (113 g) softened unsalted butter, ½ cup (134 g) peanut butter, ¾ cup (150 g) granulated sugar, and ½ cup (100 g) brown sugar on medium speed until light and fluffy, about 2–3 minutes.
• Add 2 large eggs and 1 teaspoon vanilla extract to the creamed mixture and mix until combined.
• Add the dry ingredients to the wet ingredients and beat on low speed (or stir by hand) just until combined; do not overmix.
• In a small bowl stir together the remaining 1 teaspoon ground cinnamon and ⅓ cup (67 g) granulated sugar.
• Using a 2-tablespoon cookie scoop or a spoon, portion the dough into balls. Roll each ball in the cinnamon–sugar mixture to coat.
• Place the coated dough balls on the prepared cookie sheets about 2 inches apart. Use a fork to press each cookie down in a criss-cross pattern.
• Bake in the preheated oven for 10–12 minutes, until the edges are set and the bottoms are lightly golden.
• Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.