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Peanut Butter Gingerbread Cookies

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“Good Christmas cookies. Cooking time includes chill time.”
READY IN:
1hr 30mins
YIELD:
72 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Microwave peanut butter chips on HIGH (100%) until chips are melted when stirred (1-2 minutes).
  2. In a large bowl, beat melted peanut butter chips and butter together until well blended.
  3. Add brown sugar, corn syrup, and eggs; beat until light and fluffy.
  4. In a seperate bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
  5. Add half of flour mixture to butter mixture; beat at low speed of electric mixer until smooth.
  6. With wooden spoon, stir in remaining flour mixture until well blended.
  7. Divide into thirds; wrap each in plastic wrap.
  8. Refrigerate until dough is firm enough to roll (at least 1 hour).
  9. Preheat oven to 325°F.
  10. On a lightly floured surface, roll 1 portion of dough at a time to 1/8" thickness; with floured cookie cutters, cut into holiday shapes.
  11. Place on ungreased cookie sheet.
  12. Bake until set and lightly browned (10-12 minutes).
  13. Cool slightly; remove from cookie sheet to wire rack.
  14. Cool completely.
  15. Frost and decorate as desired.

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