Editor's note: Use these Peanut Butter Cookies to make Carol Kiciski's Peanut Butter Ice Cream Sandwiches .
These are the simplest of gluten-free desserts and a great cookie to make with kids. No mixers or special equipment are needed, just a bowl and a spoon.
For those with peanut allergies, sunflower and almond butter work equally well, just make sure to stir the almond butter before using to incorporate any oil that may have risen to the top.
Recipe information
Yield
Makes about 24 cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees. Line baking sheets with either parchment paper or silicone baking mats.
Step 2
In a large bowl mix the peanut butter with the 1 cup of sugar, using a wooden spoon. Stir until well blended. Add the egg, baking powder, and vanilla and stir well. Pour some additional sugar in a small bowl. Scoop out 1 tablespoon of the dough and roll it into a ball. Roll the dough ball in some of the remaining sugar and place on the prepared baking sheets. Repeat with the remaining dough, spacing the cookies 2 inches apart.
Step 3
Using a dinner fork, first stick the tines of the fork in sugar and then gently press the tines down on each dough ball to flatten. Turn the fork 90 degrees and gently press again to make the traditional crosshatch markings of a peanut butter cookie.
Step 4
Bake the cookies for 10 minutes. Remove from the oven and let cool on the baking sheets for 5 minutes. Then, with a spatula, gently transfer the cookies to a wire rack to finish cooling.
