Best Peanut Butter Cinnamon Cookies Recipes

PEANUT BUTTER CINNAMON SNAP COOKIES

Steps:

• In a large bowl, cream butter, peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and orange juice. In another bowl, whisk flour, cinnamon and baking soda; gradually beat into creamed mixture., Divide dough into 3 portions. Shape each into a disk; wrap tightly. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3¼-in. star-shaped cookie cutter. Place 2 in. apart on parchment paper-line baking sheets. Bake until edges are firm / edges begin to brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Combine glaze ingredients; drizzle over cookies. Let stand until set. Store between pieces of waxed paper in airtight containers.

PEANUT BUTTER CINNAMON COOKIES

Steps:

• 1. Mix the first 5 ingredients in a medium bowl.Set aside. Beat butter, sugars, peanut butter ,egg and vanilla in a large bowl with mixer on medium speed until well blended, about 2 minutes. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough for 2 hours or until firm.
• 2. Heat oven to 375^. Shape dough into 1-inch ball. Roll in the cinnamon/sugar mixture to coat well. Place about 3 inches apart on and ungreased baking sheet. Gently flatten with fork tines, pressing a crisscross pattern onto tops of cookies; or use your meat tenderizer to press gently make a pattern on tops.
• 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

PEANUT BUTTER CINNAMON COOKIES

Steps:

• 1. Mix flour, 2 tablespoons cinnamon, baking soda, baking powder and salt in a medium bowl. Put aside.
• 2. Blend butter, 1 cup granulated sugar, brown sugar, peanut butter,egg and vanilla in a large bowl with electric mixer on a medium speed until well blended. Gradually add flour mixture on a lower speed until well blended. REFRIGERATE about 2 hours or until it is firm.
• 3. Preheat oven to 375 degrees. Mix remaining 1/2 cup sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. Shape the dough into 1 inch round balls. Roll in the cinnamon sugar mixture to coat. Place about 3 inches apart on an ungreased cookie sheet. Make a criss-cross design with a fork on the top to somewhat flatten the cookie. Be careful not to overbake.
• 4. Bake about 8 to 9 minutes or until lightly browned. Cool on cookie sheets for 1 minute. Remove to wire rack and cool completely. W Makes about 6 dozen cookies.
• 5. (If you run out of the cinnamon/sugar to roll the dough in, just make more by mixing 1/2 cup sugar and 1/2 teaspoon cinnamon.)
• 6. ENJOY !!!