Peanut Butter Cinnamon Snap Cookies

Contributed By: Terry Borden


1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1 large egg, room temperature
1/2 cup molasses
2 tablespoons thawed orange juice concentrate
3-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
2-1/2 cups confectioners' sugar
2 to 4 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or orange extract


In a large bowl, cream butter, peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and orange juice. In another bowl, whisk flour, cinnamon and baking soda; gradually beat into creamed mixture.
Divide dough into three portions. Shape each into a disk; wrap tightly. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3¼-in. star-shaped cookie cutter. Place 2 in. apart on parchment paper-line baking sheets Bake until edges are firm / edges begin to brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
Combine glaze ingredients; drizzle over cookies. Let stand until set. Store between pieces of waxed paper in airtight containers.

Helpful Hints:

These peanut butter cinnamon cookies are perfect for bake sales, potlucks or holiday gift baskets. Use fun cookie cutters for any occasion you are celebrating. The cookie glaze dries shiny, so they look professional.
5/5 Rating
Total Time
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
Makes 5 dozen

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