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Jolly Peanut Butter Gingerbread Cookies Recipe


1 hour 12 minutes
Skill Level
6 dozen cookies

Switch up your classic gingerbread recipe by trying this Jolly Peanut Butter Gingerbread Cookies recipe. These cookies will be a hit at your holiday party.

Ingredients & Directions

Bake Time
10 minutes
2 minutes
Chill Time
1 hour


  • 3/4 cup
    butter or margarine, softened (175 mL)
  • 1 cup
    packed light brown sugar (250 mL)
  • 1 cup
    dark corn syrup (250 mL)
  • 2
  • 5 cups
    all-purpose flour (1.25 L)
  • 1 tsp
    baking soda (5 mL)
  • 1/2 tsp
    ground cinnamon (2 mL)
  • 1/4 tsp
    ground ginger (1 mL)
  • 1/4 tsp
    salt (1 mL)


Equipment Needed 
oven Oven
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
mixing bowl Mixing Bowl
mixer Mixer
refrigerator Refrigerator
cookie cutters Cookie Cutters
cookie sheet Cookie Sheet
wire rack Wire Rack

In medium microwave-safe bowl, place peanut butter chips. Microwave on HIGH (100%) 1 to 2 minutes or until chips are melted when stirred.


In large bowl, beat melted peanut butter chips and butter until well blended. Add brown sugar, corn syrup and eggs; beat until fluffy.


In medium bowl, mix flour, baking soda, cinnamon, ginger and salt. Add half of flour mixture to butter mixture; beat on low speed of mixer until smooth. With wooden spoon, stir in remaining flour mixture until well blended. Divide into thirds; wrap each in plastic wrap. Refrigerate until dough is firm enough to roll, at least 1 hour.


Heat oven to 325°F (160°C). On lightly floured surface, roll 1 dough portion at a time to 1/8-inch (3 mm) thickness. With floured cookie cutters, cut into holiday shapes. Place on ungreased cookie sheet.


Bake 10 to 12 minutes or until set and lightly browned. Cool slightly; remove from cookie sheet to wire rack. Let cool completely. Frost and decorate as desired.