Pre-heat the oven to 350 and line 4 cookie sheets with silicone mats or parchment paper. In a bowl whisk the flour, baking soda, baking powder, salt and cinnamon together to aerate the dry ingredients. Set it aside. Then combine the butter, sugars, and peanut butter in the bowl of a stand mixer fitted with the paddle attachment. Beat that all together until creamy and fluffy. Add the eggs in one at a time until mixed in. Then turn the speed the low and slowly add the dry ingredients until it becomes a gorgeous cookie dough.

Put the extra 1/2 cup of sugar into a small bowl. Use a 1.5 inch cookie scoop to scoop out perfect portions of the dough and roll them into balls. Coat each ball of dough in the sugar and line them up on the prepared baking sheets. One dozen should fit perfectly per sheet. Dip a fork in the remaining sugar and gently press each cookie down with it going vertically, then horizontally through the center of each one. This will create the signature criss-cross marks.

Bake the cookies two trays at a time for 12 minutes each batch. Halfway through, rotate the trays to make sure they bake evenly. When they come out, let them cool for a few minutes on the trays before transferring them to cooling racks to finish cooling. Once they are all cooled, pack them up in airtight containers or tins to enjoy and give out as gifts!