Peanut Butter Cutout Cookies

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Makes

4-1/2 dozen

Updated: Dec. 02, 2022
I used peanut butter in place of the butter in my take on a traditional cutout cookie, which turned out super nutty and soft. My children love to decorate the cookie with frosting, sprinkles and some creativity. —Cindi Bauer, Marshfield, Wisconsin
Peanut Butter Cutout Cookies Recipe photo by Taste of Home

Ingredients

  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Vanilla frosting
  • Red food coloring
  • Assorted colored sprinkles

Directions

  1. In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.

Nutrition Facts

2 each: 151 calories, 5g fat (1g saturated fat), 16mg cholesterol, 84mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 4g protein.