Peanut Butter Cookies
Makes about 24
  • ¼ cup (57 grams) butter-flavored shortening
  • ¾ cup (150 grams) granulated sugar, divided
  • ½ cup (110 grams) firmly packed light brown sugar
  • 1 teaspoon (4 grams) vanilla extract
  • ¾ cup (192 grams) creamy peanut butter
  • 1 large egg (50 grams)
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 tablespoons (30 grams) heavy whipping cream
  • 1 tablespoon (6 grams) ground cinnamon
  1. Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat shortening, ½ cup (100 grams) granulated sugar, brown sugar, and vanilla at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter, beating until smooth. Add egg, beating to combine.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to shortening mixture, beating well after each addition. Beat in cream.
  4. In a small bowl, stir together cinnamon and remaining ¼ cup (50 grams) granulated sugar. Using a 2-tablespoon scoop, scoop dough, and roll into balls. Place dough balls in cinnamon sugar, tossing to coat. Place 2 inches apart on prepared pans. Using a fork, press each ball to ½-inch thickness, making a crosshatch design.
  5. Bake until edges are just beginning to brown, 10 to 13 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days.
Recipe by Bake from Scratch at