Cinnamon Sugar Flourless Peanut Butter Cookies
User Reviews
4.1
Cinnamon Sugar Flourless Peanut Butter Cookies
Description
The Cinnamon Sugar Flourless Peanut Butter Cookies combine creamy peanut butter with granulated and brown sugars to create a moist, fudgy cookie base. The dough is chilled to firm up the mixture, which helps maintain shape during baking. Each dough ball is rolled twice in a cinnamon and sugar blend, giving a textured, flavorful exterior. Baking at 350°F results in bottoms that set firmly while the tops remain slightly soft, solidifying as they cool. The distinctive fork crisscross marks provide even baking and a classic look.
The emphasis on creamy, non-organic peanut butter supports the texture by reducing excess oil that can cause crumbliness. These cookies require no flour, making them naturally gluten-free, and the interplay of cinnamon and sugar provides a warm, sweet note contrasting the peanut butter. They are easy to portion and bake quickly, suitable for a modest batch to enjoy fresh with tea or coffee.
Storing these cookies in an airtight container at room temperature keeps them fresh for up to a week, allowing for convenient make-ahead or sharing. Their soft interior with a lightly spiced surface makes them a simple homemade treat without needing complex ingredients or techniques.
Ingredients
- 1 cup peanut butter creamy, not organic
- ¾ cup granulated sugar
- ¼ cup light brown sugar , packed
- 1 egg large
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ cup granulated sugar , for rolling
- 1 ½ teaspoons cinnamon , for rolling
Instructions
- Add the first six ingredients to a stand mixer on medium-high speed and beat for 1 to 2 minutes with a paddle attachment. Scrape down the sides of the bowl and then beat for 1 minute more or just until smooth and the ingredients are combined.
- Place mixing bowl in the refrigerator for 1 hour, allowing to rest and chill.
- Preheat the oven to 350°F.
- Combine the ¼ cup granulated sugar and cinnamon in a small bowl and stir to combine. Set aside.
- Using a small cookie scoop, form balls and dredge each one through the cinnamon-sugar mixture. Dredge the balls through the mixture twice to create a thicker cinnamon-sugar coating will produce cookies with more texture and a more intense cinnamon sugar flavor.
- Place balls onto a Silpat-lined baking sheet, about 2 inches apart. Flatten the mounts slightly with the tines of a fork, creating a crisscross pattern.
- Bake for 8 to 9 minutes. The bottoms will have set, but the tops may look under-done but they will set up as they cool. Allow cookies to cool on the baking sheets for at least 10 minutes or until they've firmed up.
Notes
- Use creamy peanut butter from brands like Jif or Skippy to avoid oily or crumbly dough.
- Chilling the dough for at least one hour is essential to prevent excessive spreading during baking.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 101mg | 4% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 13IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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