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Peanut Butter Cutout Cookies

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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    4-1/2 dozen

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

  • 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.
  • 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.
  • 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.

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