Maple Cinnamon Glazed Peanut Butter Cookies
Oct 31, 2021 21:41:13 GMT -5
Post by songbird on Oct 31, 2021 21:41:13 GMT -5
Maple Cinnamon Glazed Peanut Butter Cookies
Prep Time10 minutes
Cook Time12 minutes
Refrigerate2 hours
Total Time2 hours 22 minutes
Servings24
Ingredients
1 cup creamy peanut butter I used Skippy Naturals
1/2 cup unsalted butter softened
1/3 cup granulated sugar
3/4 cup brown sugar
1 egg room temperature
1 tbsp milk
2 tsp vanilla extract
1 1/3 cups flour
1 tsp corn starch
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup granulated sugar
Maple Cinnamon Glaze
1/4 cup butter
1/4 cup maple syrup
1 tsp maple extract
1 1/4 cups powdered sugar
2 tbsp milk
1/2 tsp ground cinnamon
Instructions
Cream peanut butter, butter, and sugars together in a mixing bowl.
Beat in egg, vanilla, and milk and continue mixing until well combined.
In a separate bowl, whisk together flour, corn starch, baking soda, baking powder, and salt.
Gradually add flour mixture to peanut butter mixture, mixing until dough comes together.
Refrigerate for at least 2 hours.
Preheat oven to 350F.
Scoop out dough using a cookie scoop. (You want about two tablespoons of dough.) Use your hands to form into a ball.
Roll balls in remaining 1/4 cup of sugar and place on parchment line cookie sheet. Use a fork to press down on the cookie, flattening it slightly.
Bake for 9-12 minutes, just until cookie is set. I like mine slightly underdone but you can go the full12 minutes if you like.
Remove cookies and cool for 5 minutes on cookie sheet before moving to a cooling rack. Let cookies cool completely.
Maple Cinnamon Glaze
Heat butter and maple syrup together in a small saucepan until butter is melted and ingredients are fully combined.
Stir in maple extract and cinnamon.
Whisk in powdered sugar 1/3 cup at a time until full incorporated. Add milk one teaspoon at a time until desired consistency is achieved.
Dip cooled cookies in glaze and return to cooling rack.
Let glaze set and then serve.
Store cookies in an airtight container for up to three days.
link
Prep Time10 minutes
Cook Time12 minutes
Refrigerate2 hours
Total Time2 hours 22 minutes
Servings24
Ingredients
1 cup creamy peanut butter I used Skippy Naturals
1/2 cup unsalted butter softened
1/3 cup granulated sugar
3/4 cup brown sugar
1 egg room temperature
1 tbsp milk
2 tsp vanilla extract
1 1/3 cups flour
1 tsp corn starch
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup granulated sugar
Maple Cinnamon Glaze
1/4 cup butter
1/4 cup maple syrup
1 tsp maple extract
1 1/4 cups powdered sugar
2 tbsp milk
1/2 tsp ground cinnamon
Instructions
Cream peanut butter, butter, and sugars together in a mixing bowl.
Beat in egg, vanilla, and milk and continue mixing until well combined.
In a separate bowl, whisk together flour, corn starch, baking soda, baking powder, and salt.
Gradually add flour mixture to peanut butter mixture, mixing until dough comes together.
Refrigerate for at least 2 hours.
Preheat oven to 350F.
Scoop out dough using a cookie scoop. (You want about two tablespoons of dough.) Use your hands to form into a ball.
Roll balls in remaining 1/4 cup of sugar and place on parchment line cookie sheet. Use a fork to press down on the cookie, flattening it slightly.
Bake for 9-12 minutes, just until cookie is set. I like mine slightly underdone but you can go the full12 minutes if you like.
Remove cookies and cool for 5 minutes on cookie sheet before moving to a cooling rack. Let cookies cool completely.
Maple Cinnamon Glaze
Heat butter and maple syrup together in a small saucepan until butter is melted and ingredients are fully combined.
Stir in maple extract and cinnamon.
Whisk in powdered sugar 1/3 cup at a time until full incorporated. Add milk one teaspoon at a time until desired consistency is achieved.
Dip cooled cookies in glaze and return to cooling rack.
Let glaze set and then serve.
Store cookies in an airtight container for up to three days.
link
