This Peanut Butter Sugar Cookies Recipe Makes the Nutty Holidays a Little Sweeter
Classic peanut butter cookies usually make their way into peanut butter blossoms (those cookies with the Hershey's Kiss on top), but we've revised the recipe so that it's more of a roll-out sugar cookie, ready to meet all your festive holiday cutters and masterful royal icing decorations. We're partial to using it for succulent cookies, galactic snowflakes, and sloths, but you do you!
Recipe Note: If the dough is too wet, simply mix in a little more flour, 1 tablespoon at a time, until the dough no longer sticks to the sides of the bowl.
See our 'Grammable Holiday Cookie Guide.
- 1 1/2 cups unsalted butter, at room temperature
- 1/2 cup smooth peanut butter
- 2 cups granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 6 cups all-purpose flour, plus more if needed
- 1 teaspoon salt
- 2 teaspoons baking powder
Add the eggs and vanilla. Continue to blend on high speed until the mixture is fully incorporated.
Sift flour, salt, and baking powder.
Add flour mixture to the mixer, and mix until just incorporated. Do not over mix, or the dough will toughen.
Transfer dough to parchment paper, and refrigerate dough for 20 minutes.
Use a spatula to carefully transfer cookies to a baking sheet lined with parchment or a silicone baking mat, spaced at least 1 inch apart. If the dough becomes too warm and sticky, refrigerate the cutouts (on the baking sheet) for 10-20 minutes.
Bake in a 350°F oven for 9-11 minutes, rotating the sheets halfway, until edges are very lightly browned.
Remove from oven and allow cookies to cool a few minutes before transferring to a wire cooling rack. Let cool completely before icing.
Check out our Easy Christmas Cookies for more inspo!
(Recipe via Ashley McNeal/Brit + Co; photos via Brittany Griffin/Brit + Co)
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