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.
where you’ll find our best tips and top-rated recipes. Then, share your bakes in our Bakeable Facebook group. We’d love to see ’em.
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
Stacked Snowman Cookies
Though they hold their cute snowman shape well, these cookies are still nice and soft. Kids love the design and everyone loves the chocolate flavor packed into the cookie. —Evangeline Bradford, Erlanger, Kentucky
Christmas Sugar Cookies
"Sour Cream keeps my favorite sugar cookies extra moist," notes Lisa MacLean of Winslow, Arizona. Dress them up with a drizzle of tinted white chocolate or dip them in white chocolate, then sprinkle with crushed candy canes.
Gingerbread Buddies
These gingerbread man cookies were ideal for a winter get-together I hosted. I like to share these crunchy treats on the way home from cutting our fresh Christmas tree.—Shelly Rynearson, Oconomowoc, Wisconsin
Decorated Christmas Cutout Cookies
Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. —Lynn Burgess, Rolla, Missouri
Yeti Cookies
When the weather outside is frightful, these smiley guys are so delightful. And they really know how to celebrate the season. Let it snow! —Shannon Roum, Cudahy, Wisconsin
Cherry Biscochitos
I discovered the wonderful anise flavor of biscochitos, which are traditional cookies of New Mexico. I created my own version with maraschino cherries and fresh cranberries. —Mary Shivers, Ada, Oklahoma
Snow Angel Cookies
Get a little snow at the holidays, no matter where you are. Head to the kitchen and bake a batch of angel cookies swirled with heavenly frosting. —Carolyn Moseley, Dayton, Ohio
Christmas Cutouts
Making and decorating these tender sugar cookies left a lasting impression on our four children. Adults now, they've all asked for my Christmas cutouts recipe so they can bake them with their own children. —Shirley Kidd, New London, Minnesota
White Chocolate-Cappuccino Cookies
These adorable cookies shaped like coffee cups don't last long with my friends and family. For an even richer flavor, I use a mocha latte coffee mix. —Nancy Sousley, Lafayette, Indiana
Chocolate-Strawberry Pretzel Cookies
Every year I come up with a new recipe, and this is one that's been requested over and over. Who would ever guess how good pretzels are in cookies? —Isabel Minunni, Poughkeepsie, New York
White Velvet Cutouts
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
Glazed Maple Shortbread Cookies
Whenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.—Lorraine Caland, Shuniah, Ontario Here's more mouth-watering maple recipes to try.
Stacked Christmas Tree Cookies
Using prepared cookie dough gives you a nice head start to your own little forest of Christmas trees. Get the kids involved in this holiday craft to keep them busy making memories.—Sue Draheim, Waterford, Wisconsin
Santa Claus Sugar Cookies
I've used this Christmas cookie recipe for almost 40 years and love it because it's a little different than most. My mom always made Santa cookies, and we'd put them into little clear bags tied with ribbon and hang these edible ornaments on the tree.—Ann Bush, Colorado City, Colorado
Butterscotch Gingerbread Cookies
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
Eggnog Cookies
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
Linzer Heart Cookies
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
Snowman Butter Cutouts
I have fond memories of baking and frosting these cutout Christmas cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day!—Sandy Nace, Greensburg, Kansas
Brown Sugar Cutout Cookies
Our neighbor made these for me when I was little, and now I make them for my kids, grandkids and for the children at school. Serve them with milk for the kids and tea for the grown-ups. —Nancy Lynch, Somerset, Pennsylvania
JoJo's Ginger Cookies
It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy golden brown cookies stole the show.—Jenet Cattar, Neptune Beach, Florida
Christmas Lights Cookies
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
Chocolate Cutout Cookies
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
Berry-Almond Sandwich Cookies
Almond shortbread cookies cradle a delightful berry filling for this Christmas cookie favorite. The recipe is undeniably good. —Helga Schlape, Florham Park, New Jersey
Red Star Cookies
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.
Frosted Snowflake Cookies
My family gathers at the kitchen table every winter to add a white glaze to these snowflake cookies. To increase the wow factor, tint the frosting with food colors and try various sprinkles.—Carolyn Olney, Richmond, NH
Gingerbread Men Cookies
No holiday treat platter would be complete without gingerbread man cookies! This is a tried-and-true Christmas cookie recipe I'm happy to share with you. —Mitzi Sentiff, Annapolis, Maryland
Eggnog Cutout Cookies
I created this Christmas cookie recipe because my sons liked eggnog so much. After frosting the cookies, you can add to their festive flair by sprinkling them with colored sugar. —Glenna Tooman, Boise, Idaho
Raspberry Linzer Cookies
These wonderful cookies require a bit of extra effort to make and assemble, but the delight on the faces of family and friends when I serve them makes it all worthwhile. —Schelby Thompson, Camden Wyoming, Delaware
Gingerbread Cookies with Buttercream Icing
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
Santa Star Cookies
Cookie baking can't get any more fun than when you are making—and decorating—these adorable Santa cookies. They are also really good to eat. —Taste of Home Test Kitchen
Mom's Old-Fashioned Cutouts
Old family memories rush in as soon as I make these traditional cutout cookies. — Lois Smit, Monee, Illinois
Cranberry Shortbread Stars
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.
Lisa Kaminski