Ingredients:
1 ½ cups (300 g) granulated sugar
½ cup (1 stick / 113 g) unsalted butter, softened, but not melted
½ cup (129 g) creamy peanut butter
2 large eggs, room temperature
1 tablespoon vanilla extract
2 ¾ cups (344 g) all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt
Cinnamon Sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
Instructions:
1. Preheat oven to 375°F. Line three large baking sheets with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium speed for 2- 3 minutes. Add the peanut butter and mix until combined.
3. Add in the eggs, one at a time, mixing until fully incorporated, stopping to scrape the sides of the bowl as needed. Then, mix in vanilla.
4. With the mixer on low, add flour, cream of tartar, soda, and salt. Set aside.
Cinnamon Sugar:
1. In a medium bowl, mix the sugar and the cinnamon. Set aside.
Assembly:
1. Using a 2-tablespoon scoop, scoop out the dough.
2. Roll each dough ball in the cinnamon sugar mixture to coat it evenly.
3. Place the coated dough balls onto the parchment-lined baking sheets, leaving about 2 inches of space between each cookie. Using your hand, flatten each cookie.
4. Bake 7 to 8 minutes, or until the edges are golden brown. Carefully remove immediately from baking sheets and place on a cooling rack.
