PEANUT BUTTER CINNAMON SNAP COOKIES

Peanut Butter Cinnamon Snap Cookies image

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

Provided by Taste of Home

Time 40m

Yield 5 dozen

Number Of Ingredients 15

Ingredients

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
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

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.

Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 34mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.