Easy Holiday Peanut Butter Crinkles

These cookies are exactly what they sound like: soft, peanut–buttery crinkle cookies that look like a powdered-sugar snowstorm got a little too cozy. They’re not delicate or fussy — a little rustic, a lot comforting, and perfect when you want a holiday cookie that eats like a hug. If you love peanut butter and want something quicker than fancy hand-rolled confections, this is your new go-to.

My kiddo calls them “explosion cookies” because the powdered sugar cracks in the best way, and my husband will fight me for the last one, no joke. They became our holiday staple the year I forgot to buy a second present and baked two dozen instead — suddenly we had cookies for every neighbor, teacher, and the lonely mailbox worker down the street. Baking these feels like being cozy and slightly chaotic in the best possible way.

Kitchen Talk

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I’ve made these in sweatpants, in a dress, and once while refereeing a toddler meltdown — they’re forgiving. I learned not to panic the first time the dough looked crumbly; a little extra kneading and warmth from your hands will bring it together. Also, rolling them in powdered sugar while still slightly warm gives those gnarly, pretty cracks; if you wait too long the sugar doesn’t stick as well. Pro tip: if the dough is too soft to roll, pop it in the fridge for a short spell rather than adding more flour — keeps them tender.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Keep all-purpose flour and powdered sugar on hand; powdered sugar is for that snowball look so don’t substitute granulated. Check your baking powder date — stale leavener gives flat cookies.
– Fats & Oils: Real butter makes these richer, but a neutral oil can work in a pinch; if using butter, bring it close to room temp so it creams easily with the peanut butter.
– Nuts & Seeds: Use a creamy peanut butter for the smoothest dough, or go chunky if you want texture and little peanut surprises in each bite.
– Eggs: Fresh eggs give better structure and shine; if you’re out, an egg substitute can work but expect slightly different texture.
– Sweeteners: Brown sugar adds warmth and chew; if you only have white sugar it’ll still work, just less caramel-y.

Prep Ahead Ideas

– Make the dough a day ahead and keep it wrapped in the fridge — it actually firms up and is easier to roll the next day.
– Roll balls ahead and freeze them on a sheet, then toss straight from the freezer into powdered sugar and bake when you need fresh cookies.
– Store dough in an airtight container or wrap tightly in plastic to avoid fridge flavors seeping in; use a shallow container so it chills evenly.
– Doing this means you can pull out a tray and bake whenever guests arrive, which is why I love this for last-minute hosting.

✔Time-Saving Tricks

– Use a cookie scoop for uniform cookies and less rolling — fewer hands-on minutes and your tray bakes evenly.
– If you’re short on time, chill dough balls on the baking sheet while the oven preheats rather than doing separate chilling steps.
– Swap fresh homemade powdered sugar coating for pre-sifted powdered sugar in a shallow bowl to speed the dusting.
– Don’t rush cooling completely if you’re impatient — they’re still great warm but handle gently.

✔Common Mistakes

– Over-flouring: I once added extra flour because the dough looked shaggy — ended up with dry, crumbly cookies. Fix: warm and knead gently or chill, don’t keep adding flour.
– Skipping the powdered sugar roll: it looks extra but it also gives texture and moisture balance; without it they’re just “plain peanut butter cookies.”
– Baking at the wrong temp: ovens vary, so if yours runs hot, rotate the tray halfway and watch closely for the first batch.
– Not chilling when needed: soft dough = spreading cookies, so if they flatten, next batch goes into the fridge for a bit.

What to Serve It With

– A big mug of milk or oat milk — classic pairing and the kids will thank you.
– Hot coffee or espresso for adults; these are a great dunker.
– A simple fruit salad or orange slices to cut the richness.
– For gifting, stack with parchment between layers and tie with a ribbon.

✔Tips & Mistakes

– Use a scoop for even sizes; uneven ones bake differently and someone always complains.
– Salt timing matters — a pinch of flaky salt on top after baking is celestial.
– If cookies spread too much, chill your tray mid-bake to save them.
– Forgot powdered sugar? Dust with a little cornstarch-sugar mix in a desperate pinch.

✔Storage Tips

Put cookies in an airtight container at room temp for a few days, or freeze in a single layer then stack with parchment. They’re still excellent cold (I eat them straight from the fridge at 7 a.m. with coffee — no shame), and warming one for a few seconds brings back that just-baked softness.

✔Variations and Substitutions

Swap some peanut butter for almond or sunflower seed butter if there are nut allergies, but texture and flavor change — sunflower tends to be a touch greener and earthier. Throw in chocolate chips or a handful of chopped roasted peanuts for crunch. If you’re avoiding refined sugar, try a brown-rice-syrup blend substitution but expect softer cookies and different browning.

Frequently Asked Questions

Easy Holiday Peanut Butter Crinkles

Soft, peanut-buttery cookies with a snowy crinkle sugar crust. Simple to mix, quick to bake, and perfect for holiday trays.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 1.75 cup all-purpose flour
• ▢ 0.75 tsp baking soda
• ▢ 0.5 tsp baking powder
• ▢ 0.5 tsp fine salt
• ▢ 6 tbsp unsalted butter, softened
• ▢ 0.75 cup creamy peanut butter
• ▢ 0.75 cup granulated sugar
• ▢ 0.33 cup light brown sugar packed
• ▢ 1 large egg
• ▢ 1.5 tsp vanilla extract
• ▢ 1 tbsp whole milk add only if dough seems dry
• ▢ 0.33 cup granulated sugar for rolling
• ▢ 0.67 cup powdered sugar for rolling

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Whisk flour, baking soda, baking powder, and salt in a bowl.
• Cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and vanilla until smooth.
• Mix in the dry ingredients just until combined. Add the milk only if the dough feels dry.
• Scoop dough into 1-tablespoon portions and roll into balls.
• Roll each ball in granulated sugar, then coat generously in powdered sugar.
• Arrange on prepared sheets, spacing about 2 inches apart.
• Bake 9–11 minutes, until tops crack and edges look set but centers are soft.
• Cool on the sheet 5 minutes, then move to a rack to finish cooling.

Notes

For a spiced twist, mix 1/2 tsp cinnamon into the powdered sugar, or swap in crunchy peanut butter for extra texture. Store cookies airtight at room temperature up to 4 days. Freeze unbaked, sugar-coated dough balls up to 2 months; bake from frozen, adding 1–2 minutes.

This recipe is an original creation inspired by classic Easy Holiday Peanut Butter Crinkles flavors. All ingredient ratios and instructions are independently developed.