This easy peanut butter snickerdoodles recipe is made with just 4 simple ingredients! Homemade soft & gluten-free cookies have never been easier!
Snickerdoodles make me think of Home Economics, circa 6th grade. We had a snickerdoodle making contest with the whole class, and was probably the first and last time I thought about s.doodles.
..Until now. My love for both all things peanut butter and cinnamon related, have finally made the love child I always knew needed to happen.
What makes these peanut butter snickerdoodles delicious
- peanut butter
How to make these easy peanut butter snickerdoodle cookies
Start by preheating your oven to 350°F and lining a large baking sheet with parchment paper. If you don’t have parchment, you can leave the baking sheet as is, with no need to spray beforehand.
In a large bowl, combine 1 large egg, 1 cup of sugar, and 1 cup of creamy, natural ( the runny kind) peanut butter. Mix to combine, and refrigerate for 30 minutes, or freeze for 10 minutes.
While dough is cooling, combine 2 tablespoons of sugar, and 1 teaspoon of cinnamon in a small bowl, and set aside. Remove dough from fridge or freezer, and coat hands with oil to ease with rolling, Roll dough into golf ball-sized balls and roll in cinnamon sugar. Should make about 1 dozen cookies.
Add to prepared baking sheet. You can flatten prior to baking with the back of a fork or bottom of a glass, or do immediately after baking. Bake or 10-12 minutes, or until golden brown, and let cool completely on a wire cooling rack.
- Cooling the dough prior to baking makes them easier to form and roll into balls.
- If you want more cinnamon flavor, add 1/2 teaspoon to the dough when mixing.
Can I freeze them?
Yes! You can either form into balls, coat in cinnamon sugar, and freeze in a gallon zip-top bag, and bake fresh when desired, OR you can bake, cool completely, and store in a single layer in an air-tight container. If you want to do 2 or more layers, separate with parchment paper to keep them from sticking together.
Can I make them vegan?
I have not tried making a vegan version of these cookies, so cannot verify they will hold their shape, or come out the same as this version. If you want to try a vegan version, I would suggest using a flax egg or mashed banana in place of the egg. Once I try a version with those options I will update!
How long do they keep for?
If kept in an air-tight container, these will keep for about 4-5 days before they start to get hard. I usually store at room temperature.
Money-Saving Tips for these Peanut Butter Snickerdoodles
Buy in bulk. Purchase items like peanut butter, sugar, cinnamon, or eggs in larger packaging for a more cost-effective option, BUT only if you use these items regularly so they don’t go to waste.
Go for store brand. Opt for store brand for items like sugar, cinnamon, or peanut butter for a less expensive option that doesn’t sacrifice quality or flavor.
more cookie recipes:
Did you make this recipe? Leave me a comment and a rating to let me know how they came out!
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This easy peanut butter snickerdoodles recipe is made with just 4 simple ingredients! Homemade soft & cinnamony cookies have never been easier!
- 1 large egg
- 1 cup sugar + 2 tablespoons
- 1 cup creamy, natural peanut butter
- 1 teaspoon cinnamon
- Preheat oven to 350°F, and line a baking sheet with parchment paper.
- In a large bowl, mix together egg, 1 cup of sugar, and peanut butter until combined.
- Refrigerate dough for 30 minutes, or 10 minutes in the freezer.
- While dough is cooling, mix remaining sugar, and cinnamon in a small bowl, and set aside.
- Form dough into 12 golf ball-sized balls, and roll each in cinnamon sugar.
- Add to prepared baking sheet, and bake 10-12 minutes, or until golden brown.
- Flatten cookies with the bottom of a glass, or back of a fork, and let cool completely on a wire cooling rack.
- Cookies can be flattened either before or after baking.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 211
- Sugar: 19
- Sodium: 76
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 6
- Cholesterol: 16
Keywords: peanut butter, cookie, dessert, cinnamon, gluten free