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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Servings:
Ingredients
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.