I don't often make snickerdoodles, but when I do, it's almost always around the holidays. And when I make them...it's almost always this recipe for my favorite thick & chewy gluten-free vegan snickerdoodles. They are just SO good - chewy, loaded with cinnamon flavor, and always a hit.
P.S. check this out if you want more amazing gluten-free cookie recipes, or find all of my favorite gluten-free holiday cookies!
The recipe calls for cashew butter, and while contemplating making them this weekend, I considered it - a peanut butter snickerdoodle?? I always love peanut butter and cinnamon together, so it sounded like a match made in cookie heaven. Of course, I had to immediately make three batches until I had the perfect peanut butter snickerdoodle cookie to share with you. And here they are!
- Thick and chewy
- Just the right level of peanut butter flavor
- Perfectly cinnamon-y
- Just sweet enough, but not overwhelmingly so
- No need to chill the dough!
- Easy to make ahead and freeze
Want to add mix-ins?
I think these peanut butter snickerdoodle cookies are just perfect as-is, but you could absolutely jazz them up a little bit, whether it's for the holidays or just to add to a little extra something-something.
- Add ½ chocolate chips to the dough
- Add ½ chopped peanuts to the dough
- Drizzle the cookies with white, milk, or dark chocolate
- Dip half the cookies in chocolate of choice and garnish with chopped peanuts
- Add very finely chopped peanuts to the sugar-rolling mixture
How to store peanut butter snickerdoodles
At room temperature: keep the peanut butter snickerdoodles in an airtight container at room temperature for up to five days.
In the refrigerator: store in an airtight container in the refrigerator for up to two weeks.
In the freezer: store in an airtight container with layers separated with parchment paper. Freeze for up to 6 months. To defrost, transfer to the refrigerator for a few hours or leave at room temperature for about an hour.
You can also freeze the cookie dough! After you've rolled the cookie dough balls in the sugar mixture, place a small baking sheet and freeze until firm. Once the cookies are firmed up, you can transfer to a freezer-safe bag or container. Label and store in the freezer for up to a year (at least). To bake, let the dough thaw for a few minutes enough that you can press the dough down slightly to help them spread, and bake as instructed. You may need to add a minute or two to the baking time if the balls are still pretty firm.
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