Categories: cookies, peanut butter, sweet


  • 1/2 c. unsalted butter
  • 1/2 c. creamy peanut butter (I used Skippy Natural)
  • 1/2 c. light brown sugar
  • 1/2 c. sugar
  • 3/4 tsp. coarse salt
  • 1/2 tsp. baking soda
  • 2 tsp. vanilla
  • 1 egg
  • 1/4 c. sour cream
  • 3 TBSP cornstarch
  • 3 c. flour


  1. In a large bowl, beat the butter through vanilla until light and fluffy. Add the egg and beat until combined.

  2. Add half the sour cream, all of the cornstarch and half of the flour; beat well. Add the remaining sour cream and flour, mixing just until combined.

  3. Divide the dough in half, wrap in plastic wrap and flatten into a disc. Refrigerate for 1 hour.

  4. eheat oven to 350. Line cookie sheets with parchment paper.

  5. Roll the dough on a floured surface with a floured rolling pin and cut with a cookie cutter dipped in flour. (got flour? :)) Place the cut cookies on prepared sheets and pop in the freezer for 5 minutes before baking.

  6. Bake for 10-12 minutes until set. Remove from baking sheet and let cool completely on a cooling rack.

  7. Now, pipe the cookies with peanut butter royal icing, using a #2 tip.

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