Crisp Peanut Butter Crinkles Recipe

Position oven racks in upper third and lower third of the oven, then preheat oven to 350 degrees F.

In a mixing bowl, whisk together flour, baking soda, baking powder and salt for 20 seconds, then set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and peanut butter for several minutes until fluffy.

Mix in egg and vanilla.

With mixer set on low speed, slowly add in flour mixture and mix until combined.

Pour granulated sugar into a small bowl then pour ½ cup of the powdered sugar into a separate small bowl.

Scoop dough out, 1 even tablespoon at a time, and shape into balls.

Roll each ball through granulated sugar to coat, then into powdered sugar, giving it a generous coating.

Space dough balls 2-inches apart on two ungreased 18 x 13-inch baking sheets.

Bake cookies for 7 minutes then rotate pans to opposite oven racks.

Continue to bake for 7 to 9 minutes longer until cookies are just firm around the edges and cracked on top.

Let cool on baking sheet for several minutes then transfer cookies to wire racks to cool.

Pour ¼ cup of the powdered sugar into a shallow dish then shake the dish to level the sugar.

Dip tops of cookies into powdered sugar – being careful not to press them into the sugar too far.

Serve warm, and enjoy!