Happy November! I’ve really gotten into the swing of Christmas baking (albeit a smidgen early I know), and after about 7 batches of recipe experimentation I’m ready to share the perfect, keep-its-shape, slightly crispy, peanut buttery goodness cut-out cookie recipe.
A little twist on the usual holiday cut-out cookie, they pair nicely with vanilla royal icing and are ideal for decorating and gifting (Not to mention just snacking!).
Chocolate royal icing on top would bring these cookies to another whole level don’t you think? I will be sharing my recipe with you soon (it needs a little more tweaking), and my go-to royal icing recipe was perfect for the white snowmen I had a hankering to make. UPDATE – Chocolate royal icing recipe HERE.
The key to these cookies keeping their shape lies not only in the combination of ingredients (exact measurement in baking is important) and omission of the leavening agent (i.e. baking powder), but in some crucial points in the process. You can find a whole post dedicated to cookies keeping their shape here, but I’ll share a quick summary with you as well.
Use the best quality butter you can find (unfortunately usually the most expensive). Higher quality butter has less water content, and therefore spreads less during baking. When creaming your butter and sugars, mix only until just incorporated. Traditionally, creaming the butter and sugar means whipping it until it becomes light and fluffy, but doing this will incorporate too much air for this cut-out cookie… perfect for cakes and cupcakes though. Also chill your cookie shapes to almost the frozen point (even frozen works if you have the time) before baking.
Taste-wise, my favorite peanut butter, and the one I love with this recipe, is definitely SKIPPY peanut butter. I used the SKIPPY Smooth brand for these ones, but have also used the Natural – either is delicious. Although this post is sponsored by SKIPPY Peanut Butter, all opinions are my own.
SKIPPY Peanut Butter Cookie Bites
Pop these bite-sized cookies into your mouth into these jars and share as a sweet holiday treat! Of course the size of cookies you make will depend on what jar you put them in, but about 12 of these cookies fit snugly into each of these 16 oz jars.
As for the snowmen and penguin cookie shapes themselves, I used two circle cutters to create a miniature snowman and penguin of sorts.
The larger circle is approximately 1 inch (2.5 cm) in diameter and the smaller one, about 1/2 an inch (1.3 cm) in diameter.
Other notes:
- You can find the jars here.
- For every color of icing except for the scarf, I used a #1.5 piping tip. For the scarf I used a #2.5. Decorating these guys is easy and great for beginners! A close up of the penguin might be helpful too. (Update: I’ve created a how-to video on decorating these here).
- These cookies will be frozen to keep them as fresh as possible for Christmas time. Find a post on freezing cookies here.
- Tips on drying decorated cookies.
- If you’re baking a little closer to Christmas than I am, here’s a post for you on the shelf life of cookies.
- Thanks to A Couple of Squares for the design ideas!
- For a visual on the size of these mini cookies, I’ve put a quarter in for reference (below):
Such a simple recipe to make and the perfect palette for sweet cookie designs – have fun making them too!
xo,
Marian
The Perfect Peanut Butter Cut Out Cookie
Ingredients
- 1 cup smooth peanut butter (I used SKIPPY Smooth peanut butter) 200 g
- 1 cup unsalted butter, room temperature 227 g
- 1 cup granulated sugar 200 g
- 1 cup light brown sugar, lightly packed 212 g
- 2 large eggs, cold
- 2 tsp vanilla extract 10 mL
- 4 cups all-purpose flour, sifted 508 g
- 1/2 tsp salt 4 g
Instructions
- On low speed, mix peanut butter, butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment, until incorporated.
- On low speed, add eggs and vanilla and mix until just combined.
- Sift salt and flour together and add to the mixture, stirring on low speed. (Tip - Before you mix, cover your bowl losely with a large tea towel, ensuring the tea towel does not get pulled into the machine, to trap the flour inside and prevent spilling). Mix until the dough collects around the paddle attachment.
- Roll your dough between two sheets of parchment paper and chill in the fridge for at least one hour. For a post on cookie thickness, see here.
- Cut your cookie shapes out and re-roll as needed. Note that shapes which are re-rolled tend not to keep their shape as well, even if you follow all the correct steps. Keep your cookie shapes with most detail for the first round of cutting.
- Place cookie shapes at least 1/2 an inch or 1 cm apart on a baking sheet lined with parchment paper.
- Place tray(s) of cookies in a fridge or freezer until thoroughly chilled; at least one hour.
- Bake at 350 degrees Fahrenheit for approximately 8-12 minutes. Larger shapes will need more time and smaller shapes less. Look for slightly golden brown edges.
- Once cookies have cooled, decorate as desired!
Notes
p.s. I love Instagram! Are you on there and do you enjoy it as well? I’m @sweetopia_ if you’d like to follow me there.
niner @ninerbakes.com says
Ohhhh Marian, these are beyond adorable!
Can you send me some? hihihi…
They are so teeny tiny, I love them!
Thanks for making the start of the week so sweet and cute!
XOXO,
niner 🙂
marian says
Thanks Niner! I will send you some hee hee 😀
daniel says
dose it take baking soda or no
marian says
Hi Daniel, I don’t use baking soda in my cut-out cookies, as they will then spread too much.
My Linh says
These are too adorable! How can one eat this? These little sweethearts are screaming “please don’t eat me” ♥
marian says
You’re so cute!
daniel says
ok thank”s I made some and they came out great my grandkids love them hm hm good ill be making lot of them for XMAS, THAK U AGAIN ,
Paula says
Do you know how many people you made happy by creating and sharing this recipe? Every peanut butter loving cookier and every peanut butter cookie lover that’s all!!! Now they are all hanging by your site waiting for that perfected chocolate royal icing recipe.
Awesome 🙂
marian says
Hi Paula,
I hope it’s well liked then! Thanks for dropping by, as usual!
Peggy says
Thanks for putting a smile on my face on a Monday morning…that’s no easy feat! As usual, your recipes, guidance and designs are inspiring!
marian says
I hear you on the Mondays, Peggy! Glad I could help even just a bit! 😉
Christina says
Hi! How adorable! I can’t wait to make these! What brand of butter do you like/prefer?
Thanks!
Christina
marian says
Hi Christina,
I like Lactancia, which I use most of the time. Occasionally I buy butter from Costco which also seems to be good… Unfortunately the name escapes me right now… it starts with and ‘S’ though!
Kris says
These are just adorable and sweet and I love peanut butter cookies… Can’t wait to try them. Thank you for sharing..
marian says
Thanks for your comment Kris!
Maria Theresia says
hi Marian…these snowman and penguin cookies are adorable! Your design and creation is amazing. You are the BEST!
Thank you!
ML
marian says
Aw, glad you like them!
Cindi says
All I can say is “Thank you”…AGAIN! 🙂
marian says
😀
June says
Super cute!! But, I didn’t see a temp. for these. Probably 350-ish? lol thanks for sharing!! 🙂
marian says
Hi June,
Thanks for the question – I forgot to put that in! Yes, 350 degrees Fahrenheit. (Updated the recipe).
Fo Harris says
Hi Marian. I enjoy all your recipes, photos, info, etc. I have already made a batch of these cookies earlier this morning and I am about to start baking, but I didn’t see what temperature to bake cookies–350 degrees? The dough smells terrific!!!!! Thank you!
marian says
Hi Fo Harris,
You’ve already made a batch – How awesome is that! Please let me know your feedback – I would appreciate it.
I’m sorry I forgot to put the temp. in… have updated the recipe now. It’s at 350 degrees Fahrenheit.
IFeelCook says
Wow Marian, thanks for sharing this recipe! These cookies are so lovely!! I fell in love with these little snowmen when I saw them on your IG account 🙂
Marian (Sweetopia) says
Don’t you love Instagram?! Just found you there and followed you… love your pics!
Roshini says
Aw.. these are so cute! and I love peanut butter. I’m definitely trying this for christmas.
Love the way you have packaged them in cute jars!
Marian (Sweetopia) says
Thanks Roshini!
Sandra Popek says
Hi can you tell me where you got such small circle cutters. The cookies are so adorable you hate to eat one. Well maybe just one! lol
Thank you,
Sandra
Marian (Sweetopia) says
Hi Sandra,
I used two circle cutters – you can tell if you look closely at the undecorated cookies in the photos. I’ve shared the dimensions of each circle cutter in the post as well. Have fun decorating!
Stephanie says
Hi there,
How long would these last before they go stail?? Just so I know how many days in advance I can bake them. They are super cute.
marian says
Hi Stephanie,
Here is a post for you on the shelf life of decorated cookies:
https://sweetopia.net/2012/02/how-long-do-decorated-cookies-stay-fresh-what-is-the-shelf-life-of-decorated-cookies/
You can easily freeze undecorated ones, and here is a post on freezing decorated cookies:
https://sweetopia.net/2011/03/freezing-decorated-cookies/ (Check the comment section).
Hope that helps!
Linda says
These are so cute! The best thing I like about Christmas is that all the winter penguins start popping up and there’s so many cuteness and creativity that comes out. Oh man, I’m so looking forward to penguin mugs so I can dip these cookies in there. 🙂
marian says
I know, I love penguins too!
Kristina says
Hello! Totally adorable! I am eager to make these, but have a quick question! I have the cutters in the required size, but do you cut out a half moon on the smaller circle and then fit the two circles together or do you just kind of mush the circles together?
Thanks!
marian says
Hi Kristina,
I cut out the larger circle, placed the large circle on the baking tray, then went back to the hole left by the cut out cookie dough and cut out the small circle… cutting out a “half moon” shape. Place the small circle dough snugly beside the large circle on the baking tray, and they will stick together when baked.
Hope I explained that well enough! 😉
Have fun making them!
TidyMom says
These are adorable Marian!! I love that you made peanut butter cut outs!!!
marian says
Thanks so much Cheryl! xo
Denise Racine says
I just found your blog and I’m already hooked! I should be doing a ton of other things but I can’t stop reading your blog. Very interesting! Thankyou!
marian says
Hi Denise,
Yay! I’m glad you are enjoying yourself here! xo
Jeanette says
These are adorable. I have some home-made peanut butter I’m going to try with this. One question though, I’d love to try to make these without eggs–I wanted to have these as gifts for my employees and one of them can’t eat eggs. Any idea what I could try as a substitute? Thanks. P.S. Your pictures are awesome–love the detail and close-ups.
marian says
Hi Jeanette,
I haven’t tried and egg substitute with this recipe, so can’t say exactly how it would go, but on google I searched “egg substitute in baking” and these were the results; https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=egg%20substitute%20in%20baking
It looks like you can try substituting – I hope it goes well – please let me know if you try it!
Jeanette says
Thanks for your reply, Marian. I checked out the link and found that Applesauce should work for this (mainly because that’s all I had on hand ☺) . I made them this weekend and they came out great. I didn’t have any itty bitty cutters, so I used one I had on hand. Everyone liked them and no one realized any substitutions had been made ☺ Here they are: http://instagram.com/p/wnXKyjrFIc/?modal=true
marian says
Hi Jeanette!
They came out great! I went over and commented on your Instagram. Thanks for sharing!
Pam says
Please share your frosting recipe. These are so adorable. I can’t wait to try them.
marian says
Absolutley Pam! There is a link to it under the photo with a top view of the jar of snowmen cookies.
Vanessa says
Thank you for sharing this. It has been a great adventure making them. I actually got the frosting consistency right. I am pleased. Lol
Vanessa says
I have enjoyed making these and to get compliments from my sons girlfriend is a big thing (she’s picky). I loved this adventure and cant wait for more. Love the Royal icing, I’m glad I figured it out and it turned out fantastic. Thank you again for sharing.
marian says
Hi Vanessa,
I’m so glad you had fun making them and that they turned out so well. 🙂 Hope to “see” you around again!
Stephanie says
Thank you Marian, I am going to make them this weekend and freeze them.
Linda says
Hi, I love these snowmen, and would love to try my hand at them tomorrow! 1 question though, how much royal icing would I need for these cuties? 1 batch of your magical royal icing or would that be too much/little? Thanks in advance!
marian says
Hi Linda,
I honestly don’t remember how much I had left over (I did), but one batch is enough. You can freeze any icing you have left btw.
Happy decorating!
Dianne says
Hi Marian!
I was just wondering if there was a link as to how to make the icing? Sorry if someone already asked the same question, I didn’t read all the comments. I’m really excited to give these cute cookies a try!!
Thank you,
Dianne
marian says
Hi Dianne,
Here’s the icing recipe: https://sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/
You might want to check out some You Tube videos on icing consistency and how to flood… there’s a video on the tools I use too. Happy decorating!
https://www.youtube.com/playlist?list=PLF8KHtSkZqH-45BbmJDxx57jn3fY7DCnE
Teresa Mateja says
Hello Marian
I would love to try this with either whole wheat and Gluten free flour is that possible?
marian says
Hi Teresa,
I’m sorry, I haven’t tried it! Texture-wise I think it should work. Please let me know how it goes.
Jeannie says
Marian, I had a problem with splotchy cookies iced with corn syrup icing. The undecorated cookies were frozen, then thawed before decorating. Any ideas as why this happened? After decorating, left at room temp. Thank u. I enjoy your blog and recipes.
marian says
Hi Jeannie,
I’ve had issues with freezing *decorated* cookies before (here’s a post on that https://sweetopia.net/2011/03/freezing-decorated-cookies/ ) but in this case I don’t think it was the freezing which was the issue, as you decorated them later.
Was it humid out where you live? Even in a colder climate, humidity can be a factor when decorating cookies. I generally check the weather network to take a look at how high the humidity is that day, and put on my dehumidifier in the room I’m decorating in. Here’s a whole post for you on related tips:
https://sweetopia.net/2011/07/how-to-avoid-spots-on-icing/
Wendy says
Hi Marian,
Thanks for this great recipe also all the way from Holland. Made some cookies using this recipe yesterday and it’s great. The cookies held their shape perfectly and taste so delicious. My 4 year old son loves them too! 🙂
Happy holidays!
Wendy
Annie says
I love all your cookies and tutorials! Thanks so much for sharing 🙂
Did you have any issues with the cookies melting/sticking together when put in the jar together? I frosted some holiday cookies yesterday and wanted to package them in a jar like you did and wanted to see if there were any issues. Thanks!
marian says
Hi Annie,
The cookies would have to be completely dry before putting them in the jar. I would take a “test” cookie and press into the icing. If there is give and your finger can puncture the icing, they aren’t ready yet. Regardless, I was still gentle when I stacked them in there and decorated and packaged them in a room with a dehumidifier on, so there wasn’t issues with the cookies melting or sticking together. If you live in a warm or humid environment right now, I would definitely have the dehumidifier on to dry them and package them. Hope that helps!
Toulla says
I saw yours cookie tutorials and you said outline the cookies with 1 tip.I use 3.Is it too big;
marian says
Hi Toulla,
I generally use smaller tips for smaller cookies, and bigger tips for larger cookies. There’s no right or wrong, I just find you see the outline less on a smaller cookie, if you use a smaller tip.
CookieNibz says
I fell in love with cookie decorating in xmas of 2014. I always make a ton of baked goods for family & friends, have been for over a decade, but always shied away from decorating cookies. WELL, after falling in love with this art, i have spent a lot of time on your pages/channels. I HAVE THOROUGHLY ENJOYED all of your valuable information & fun stories.I just wanted to say thanks for all the hard work & inspiring home bakers, like myself, to not be afraid to try new things! My cookies turned out beautiful, thanks to YOU, Montreal Confections, Cake Central & Julia Usher. I used your royal icing recipe & threw out the old recipe i had used for so long, never looked back! It was wonderful to work with! Can NOT wait to try this recipe. Hopefully next xmas, when I go on all out cookie decorating tan git my family will receive more than just sugar cookies! Thanks again!
marian says
Hi CookieNibz,
I’m so glad to hear that! It does become a bit of an obsession doesn’t it. 😉
Kristi says
Yum! Yum! Yum! Can’t wait to try these with the chocolate royal icing? Did you finish tweaking it? 😉
Kristi says
Hi there 🙂 I am super excited to try these this week. Do they cool a few minutes on the baking sheet or go directly to the cooling rack? Thanks!
Jeannie says
Marian, Why do you use cold eggs in the PNB recipe? What difference does it make in the texture of the cookie? Thank you.
Kimberly says
Hi. May I ask what thickness you made these cookies? Thanks for sharing your recipe. Can’t wait to try it for Christmas. 🙂
Heather says
Just re-reading this post… Forgot how insanely cute these are!
Donna Larsen says
How do you refrigerate rolled out cookie dough? Everyone says to do that and it’s totally impossible. I can see refrigerating the cookie dough and then rolling it out, but unless you have dedicated refrigerator for that purpose, it doesn’t work. There is too much dough and it has to be flat (unless you are suggesting rolling it up after rolling it out). Please verify. Thanks.
marian says
Hi Donna,
I need to move things around in my fridge, but it is possible. Once the cookie sheet is in my fridge I place the light food items on top of it while it’s chilling. It’s also possible to stack cookie sheets with dough. My fridge is not dedicated to that purpose, it is counter depth Fridge A in this post: https://sweetopia.net/2013/04/which-kitchenaid-large-appliances-would-you-pick/ You can also see my old fridge pictured in that post, and my cookie sheets fit in there too. Hope that helps.