There are always a few mainstays on every baker’s holiday baking list: spritz cookies, thumbprints and, of course, cutout cookies. But sometimes we bakers like to switch things up. Instead of a traditional sugar cookie or gingerbread cutout, you might want to try something a bit different.
That’s where these peanut butter cinnamon snap cookies come in. These cookies have more personality than your basic sugar cookie thanks to peanut butter, cinnamon, molasses and a hint of orange. This combination of sweet and spicy also makes them a nice alternative to your go-to gingerbread man recipe. Find out how you can make these semi-traditional cookies. They’re sure to be a hit at your cookie exchange.
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How to Make Peanut Butter Cinnamon Snap Cookies
This delicious twist on cutout cookies comes to us from Volunteer Field Editor Kallee Krong-McCreery of California.
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1 large egg, room temperature
- 1/2 cup molasses
- 2 tablespoons thawed orange juice concentrate
- 3-1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
For the glaze:
- 2-1/2 cups confectioners’ sugar
- 2 to 4 tablespoons water
- 1 tablespoon butter, softened
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla or orange extract
Tools for Making These Cutout Cookies
- Rolling pin: All cutout cookies require a good rolling pin. Make sure you’ve got one at the ready!
- Wire cooling racks: During baking season, you can never have enough wire racks to cool your goodies.
- Cookie cutters: Our Test Kitchen uses a simple star cutter for this recipe, but you can go crazy. There are lots of fun shapes out there.
Directions
Step 1: Make the cookie dough
Start making the dough by creaming together the softened butter, peanut butter and sugar with an electric mixer until light and fluffy. This should take you about five minutes or so. Make sure you’re using creamy peanut butter in this recipe. It gives the cookies the right texture.
Then add in the egg, molasses and orange juice and beat to combine.
In another bowl, whisk the dry ingredients—flour, cinnamon and baking soda—together. Slowly add this dry mixture into the other ingredients and beat until the dough comes together.
Editor’s tip: You can use any kind of cinnamon you like in this recipe. If you prefer cinnamon that has a bit of kick, try Vietnamese or Saigon cinnamon. If you like a more mellow flavor, stick with the Ceylon variety.
Step 2: Divide and chill
After making your dough, divide into three equal portions (you can just eyeball it). Shape into disks and wrap tightly. Refrigerate for at least 30 minutes (though you can chill overnight if you’d like). The goal is for the dough to be firm enough to roll out into sheets.
Step 3: Roll out the cookies
Once the dough has been chilled, sprinkle your work surface with a bit of flour and start rolling out the dough one disk at a time (leave the other batches in the fridge while you work). Roll the dough out until it’s about 1/8″ thick—that’s about the height of two pennies stacked on top of one another.
Step 4: Cut out the cookies
After you’ve rolled out your dough, grab your favorite cookie cutters and get to work. To prevent the cutters from sticking to the dough, dip the edge of the cookie cutters in a bit of flour and then press into the sheet of dough.
Ideally, you don’t want to reroll the dough too many times (this makes it tough), so try to place your cutouts as close together as possible.
Step: 5 Bake and cool
Once cut out, place your cookies on a parchment-lined baking sheet and bake at 350ºF for eight to ten minutes. The edges should be firm and the cookies should start to brown slightly.
After baking, move the cookies to a wire rack to cool completely
Step 6: Glaze
When the cookies are cool, get ready to glaze. To make this glaze, just whisk together the confectioners’ sugar, butter, corn syrup, extract and water. Start slow with the water and add more until you reach the right drizzling consistency.
Once you have your glaze ready, grab a spoon and drizzle over the top of your cookies. Let the cookies stand until the glaze is set. Then feel free to enjoy or stash in an airtight container. To keep them looking their best, store between sheets of waxed paper.
Looking for some gifting inspo so you can share these with your friends and loved ones? Check out these cute cookie packaging ideas (they’re not just cookie tins!).
Holiday Cutout Cookies
The only limit to these fun cutouts is your cookie cutter collection and your imagination! If you prefer crisp cookies, sprinkle with colored sugar before baking and skip the frosting. My family loves these easy holiday cookies! —Anne Grisham, Henderson, Nevada Check out our Christmas Cookies Baking Guide
Peanut Butter Cinnamon Snap Cookies
These peanut butter cinnamon cookies are perfect for bake sales, potlucks or holiday gift baskets. Use fun cookie cutters for any occasion you are celebrating. The cookie glaze dries shiny, so they look professional. —Kallee Krong-McCreery, Escondido, California
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We make and decorate these cutout cookies for different holidays and give lots of them as little food gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. —Kim Hinkle, Wauseon, Ohio
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Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and then delivered the holiday cookies to neighbors. —Kara Cook, Elk Ridge, Utah
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This cookie's flavor fits right into the holiday spirit—pick your favorite Christmas cookie cutters to make them even more festive! —Myra Innes, Auburn, Kansas
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This specialty cookie takes a little extra effort, but the delectable results are well-worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Christmas, Valentine's Day or other special occasions. —Jane Pearcy, Verona, Wisconsin
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What better way to brighten chilly winter days than with Christmas light-shaped cookies? My classic dough recipe has been a holiday tradition in our family for years. —Carolyn Moseley, Dayton, Ohio
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I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite. —Nancy Murphy, Oneonta, New York
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Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. The recipe is undeniably good. —Helga Schlape, Florham Park, New Jersey
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These super stars are plenty sweet and sturdy, making these cookies great for shipping. Slip decorated cookies in stacks of three inside plastic storage bags then rest stacks in disposable plastic containers. Put containers in a cardboard box, then add crumpled newspaper so everything is tightly packed. Seal it with a kiss—or a card. —Taste of Home Test Kitchen Check out these creative cookie packaging ideas, or get more specifics on how to mail Christmas cookies.
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When it’s time to start the cookie-baking season, this recipe always kicks off the festivities. My mother-in-law first shared it with me, but it’s too good to keep to myself! You can tint the buttery gingerbread cookie icing a cheery pink or green and pipe it on with a cookie decorating tip. —Ann Scherzer, Anacortes, Washington
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My family loves shortbread and I love cranberries, so I decided to put the two together. The star shape is a festive addition to my holiday cookie tray. —Sonya Labbe, West Hollywood, CaliforniaThe post How to Make Peanut Butter Cinnamon Snap Cutouts appeared first on Taste of Home.
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