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PB paprika cookies

  • Flour Mixture
    • 240 g White Wheat Flour
    • 80 g Whole Wheat Flour
    • 1 1/4 t Baking Powder
    • 3/4 t Baking Soda
    • 1 1/4 t Medium-Grain Salt
    • 1/2 t Paprika
  • Batter
    • 220 g Unsalted Butter, room temperature
    • 300 g Creamy Peanut Butter
    • 150 g Brown Sugar
    • 150 g White Sugar
    • 2 Eggs, room temperature
    • 1/2 T Pure Vanilla Extract
  • Garnish
    • 2 t Paprika
    • 1 t Sea Salt
    • 1 T Turbinado Sugar
    • 1 T White Sugar

Substitute brown sugar 1:1 for turbinado sugar.

  1. Combine flour mixture ingredients in a bowl. Set aside.
  2. Mix batter. Add butter, peanut butter, and sugars in a second bowl. Mix vigorously 4 minutes until homogenous and paste-like. Add eggs and vanilla. Stir 2 minutes until combined.
  3. Mix cookie dough. Slowly mix in flour mixture until all dry ingredients are incorporated.
  4. Chill cookie dough. Wrap cookie dough tightly in plastic wrap. Chill 24-72 hours.
  5. Warm cookie dough. Take cookie dough out of refrigerator 2-3 hours before baking.
  6. Preheat oven to 350ºF (177ºC).
  7. Shape cookies into 5 cm dough balls. Transfer to parchment-lined sheetpan. Slightly flatten cookies and use fork to etch a # design.
  8. Garnish cookies. Mix garnish. Dress cookies with garnish.
  9. Bake 16-18 minutes until edges begin to turn golden brown and tops are no longer wet.
  10. Cool at least 10 minutes on a wire rack.

The batter should change from grainy and wet to fluffy and voluminous while mixing.

Store in an airtight container up to 5 days.

  1. Ludwinski, Lisa, and E. E. Berger. Sister Pie: The Recipes & Stories of a Big-hearted Bakery in Detroit. California: Lorena Jones Books, an Imprint of Crown Publishing Group, 2018. ↩