Holiday Peanut Butter Crinkles
These Holiday Peanut Butter Crinkles are soft, chewy, and rolled in powdered sugar for the perfect festive treat. A classic peanut butter cookie with a holiday twist everyone will love.
3 Servings
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 cup 1 stick unsalted butter room temperature
- 3/4 cup powdered sugar divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon optional
- 1/2 teaspoon salt
Instructions
Preheat the oven:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
Combine the dry ingredients:
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon (if using). Ensure the ingredients are evenly combined and free of clumps.
Cream the butter and sugar:
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and granulated sugar together on medium speed for 3–4 minutes, or until the mixture becomes light, fluffy, and pale in color.
Incorporate the wet ingredients:
- Add the egg and vanilla extract to the creamed butter mixture, beating until fully incorporated. Scrape down the sides of the bowl as needed to ensure an even mixture.
Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, beating on low speed until a soft dough forms. Avoid overmixing to maintain a tender texture.
Form and coat the cookies:
- Place 3/4 cup powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of dough (approximately 1 ½ inches in diameter), roll into smooth balls, and then coat each one thoroughly in the powdered sugar.
Arrange and bake:
- Arrange the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes, rotating the trays halfway through, until the cookies are lightly golden at the edges and the tops have formed visible cracks.
Cool and serve:
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust lightly with additional powdered sugar if desired.
Notes
To make these Holiday Peanut Butter Crinkles gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients, including baking powder and powdered sugar, are labeled gluten-free. The dough may be slightly softer, so refrigerate it for 15–20 minutes before shaping if needed. The result will still be delightfully chewy with the same festive, snowy finish.