One of my favorite cut out cookie recipes! This recipe was inspired by my dad and his love of peanut butter and honey (or syrup) sandwiches. It captures that flavor perfectly in a cookie!
This dough works really well with just about any cookie cutter or stamp I've tested with it. It makes a delicious soft baked cookie with rich peanut butter flavors up front followed by the familiar taste of cane syrup at the end.
For me, the cookie itself is perfect without a frosting. If you prefer an icing or frosting, I'd recommend a chocolate or your favorite royal icing. (It's also amazing with your favorite jelly as a filling)
Ingredients:
1/2 Cup creamy peanut butter
6 Tbsp avocado butter, room temperature
1/2 Cup brown sugar
1/3 cup cane syrup
1 large egg, room temperature
2 Cups all purpose flour
1 1/2 tsp baking powder
Pinch of salt
Directions:
- Beat the peanut butter and butter until light and creamy.
- Add brown sugar, cane syrup, and egg to the peanut butter mixture. Mix until just combined.
- Whisk together dry ingredients in a separate bowl. Gradually add the dry ingredients to the wet, careful to not over mix.
- Press the dough together into a ball. Wrap the ball in cling wrap, then press into a disc.
- Place the disc of dough into the fridge to chill for at least one hour. I typically leave my dough overnight and bake cookies the next day.
- When you're ready to bake, preheat the oven to 350F. Lightly flour the counter before rolling out the cookies. Roll the dough to about 1/4 inch, press the stamp, then cut the shape.
- Optional: Chill the cutout cookies on the cookie sheet again in the fridge for about 10 minutes before baking. This helps the cookies retain their shape and the stamped details.
- Bake the cookies for about 9 minutes for a soft baked finish. If you prefer a crunchier cookie, I recommend baking about 11 minutes. Bake time will vary depending on the oven, so make a test cookie first!
Makes about 28 3" cookies.
Tips:
Keeping your dough cold is super important! I will often split my dough into two balls and rotate them into the fridge while I'm working to keep them as cool as possible. If you are working in a hot kitchen or on a hot counter, cookies may need to chill in the fridge longer to keep their shape.
Flour amount can also vary slightly depending on when and where you are baking. If you find your cookies sticking to the counter or cutters, add a little more flour. If they are too dry and crumbly, you can add a little oil or a little extra butter to get them back to the correct consistency.
I'm lactose intolerant, so I don't use regular butter in my baking. The avocado butter I use does come in sticks, so any standard stick butter should substitute just fine.