Iced Christmas Tree Peanut Butter Cookies
- Yield:18-24 cookies
- Prep Time:1 hour
- Cook Time:30 minutes
- Total Time:1 hour 30 minutes
For the cookies:
1/4 cup unsalted butter, at room temperature
1 cup brown sugar
1 large egg
2 tsp pure vanilla extract
1 cup all-purpose flour, plus more to roll out the dough
1/2 tsp baking powder
1/2 tsp fine salt
For the glaze:
1 cup powdered sugar
2 tbsp water (slightly more or less as needed)
Colored sugar or sprinkles, for decorating
Preheat the oven to 350°F. Line 2 large baking sheets with silicone baking sheets or parchment paper.
For the cookies, cream together the Peanut Butter & Co. Smooth Operator, butter, and sugar, and then stir in the egg and vanilla. Add the flour, baking powder, and salt, and stir to combine. Knead the dough a couple times to form it into a ball, then flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate 20 minutes.
Roll the dough out on a lightly floured surface until it’s about 1/4 inch thick. Use a Christmas tree cookie cutter to stamp out Christmas trees (or any other shape you like), and then arrange the cookies about 1 inch apart on the prepared baking sheets.
Collect the dough scraps, re-roll the dough, and stamp out more cookies until all the dough is used. (Try to not have to re-roll more than 3 times because the dough gets harder to work with as more flour gets incorporated into it.)
Bake the cookies 1 tray at a time until golden brown, about 9 to 11 minutes. Let the cookies cool for 10 minutes on the tray, and then transfer them to a wire rack to cool completely.
Once the cookies are cool, make the glaze. While stirring, gradually add enough water to the powdered sugar so it reaches your desired consistency.
Spread a thin layer of glaze on a cooled cookie and immediately sprinkle on colored sugar or sprinkles; repeat until all the cookies have been glazed and decorated. Let the glaze set before serving.
You can store leftover cookies in an airtight container at room temperature for up to 3 days.