As smitten kitchen peanut butter cookies Amazon Associate I earn from qualifying purchases. It can be scooped, rolled, sliced, pressed, or cut out with cookie cutters!
I remember getting them in a blue tin and each cookie was shaped slightly different. Some had sparkling sugar sprinkled over them. Some were piped and some were cut out. And the best thing about this recipe is it can be used in a multitude of ways. The dough is soft and can be scooped and dropped, rolled into balls, or used in a cookie press.
It can also be rolled into a log then chilled and sliced. Or you can roll the dough out and use cookie cutters to cut out shapes. Whichever way you decide to use it, I’m sure you are going to be smitten with this buttery rich cookie! A butter cookie recipe that can be sliced, cut out, pressed, scooped, and rolled! The main difference between the two is the amount of sugar and the baking temperature.
They don’t crumble and the dough is extremely versatile. Step 1: Make the dough This is my favorite cookie dough! It starts by creaming the butter and sugar together. Don’t cream it as long as you would for a cake but do make sure it’s well mixed together and looks creamy. Then you’ll add the vanilla, salt, and egg yolk. They can all go in at the same time and just mix until everything is combined.