Peanut Butter Cinnamon Cut-Out Cookies


Julia (my four year old daughter) LOVES making cut-out cookies. (She would make them every week if she had the chance)! This past Saturday was a chilly one, and the perfect excuse to turn on the oven and make some peanut butter cut-out cookies. I made a favorite recipe, but halved it, used a cinnamon roll frosting creations packet in place of the vanilla extract and a little extra peanut butter.

The cookies turned out like usual, except the cinnamon roll packet gave them a pleasant boost of spice. We also preferred this batch with extra peanut butter–a little bit went a long way in enhancing the nutty flavor.

Peanut Butter Cinnamon Cut-Out Cookies
Prep time
Cook time
Total time
Serves: 30
  • ½ cup salted butter, softened
  • ⅔ cup Jif creamy peanut butter
  • ½ cup light brown sugar, packed
  • ½ cup white sugar
  • 1 packet Duncan Hines frosting creations packet - cinnamon roll flavor
  • 1 large egg
  • ½ teaspoon baking powder
  • 1&1/2 cups all-purpose flour
  1. In a stand mixer, add the butter, peanut butter, brown sugar, white sugar, and frosting creations packet. Mix on low speed until thoroughly mixed.
  2. Scrape down sides of bowl. Add the egg. Beat on medium speed until mixture is creamy and fluffy.
  3. Scrape down sides of bowl. Add the baking powder. Add the flour in three additions, mixing on low speed after each addition. Chill mixture in refrigerator for 20 minutes.
  4. Heat oven to 350 degrees. Line cookie sheets with silpat or parchment paper. Roll out portions of chilled dough to ¼ inch to 1/16 inch thick. Cut with desired shapes and transfer to lined cookie sheets. Bake for 10-12 minutes, or until bottoms are slightly golden. (The cookies will crisp up more as they cool. For softer cookies, cook for 10 minutes. For crunchier cookies, bake for at least 12 minutes).
  5. Let cool on cookie sheets for several minutes. Remove cookies to wire racks to cool completely.
You can substitute up to 1 teaspoon ground cinnamon for the cinnamon roll packet.


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