The other day, the husband and I were having some serious cravings for iced sugar cookies. I have no idea what brought on this craving, but it was Sunday afternoon, and we both could use a break from all the cake in our house. While I mentally went thru the recipe and what ingredients were left in the regenerator after a marathon week of baking cakes, the idea of sugar cookies seemed a bit much. Do I really want make dough that needs to chill? Roll and cut it out with cute cookie cutters? And then make icing? No, not really. I'll save that for Christmas...
My husband Brett always teases me that I can't just follow a recipe or make anything simple. I am always trying to put a spin on anything from basic Chocolate Chip Cookies to Buttermilk Pancakes, even when the original recipes are already awesome. Guilty as charged.
So when he requested just "regular" cookies, I tried my best to stick to it. We only had leftover egg yolks from making Swiss Meringue Buttercream, and no whole eggs. With that slight handicap in mind, I stumbled on this Almond Snickerdoodle recipe. Of course I had to make a few minor tweaks to make them my own Peanut Butter Snickerdoodles, but nobody was complaining at this house. Extra large, soft and chewy, but not cake-like, these cookies were truly delicious. I think it was the bit of rich, cream cheese and smooth peanut butter that did the trick - not to mention the cinnamon sugar "crust." Perfect for enjoying on a rainy Sunday evening at home.
Recipe adapted from My Recipes.