sugar-coated fork-pressed cookies

Classic sugar-coated, fork-pressed cookies—usually traditional peanut butter cookies or classic sugar cookies—are absolute crowd-pleasers. Here is a foolproof recipe for the classic peanut butter version with that signature sweet, crunchy crisscross pattern.

## Ingredients

• 1 cup creamy peanut butter
• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated white sugar (plus an extra 1/3 cup for rolling)
• 1 cup packed light brown sugar
• 2 large eggs (at room temperature)
• 2 teaspoons pure vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

## Step-by-Step Instructions

• 1. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
• 2. Cream Butter and Sugars: In a large bowl (or using a stand mixer), beat the softened butter, peanut butter, 1 cup of granulated sugar, and brown sugar together on medium speed for about 2 minutes until light and creamy.
• 3. Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
• 4. Combine: Gradually add the dry ingredients to the wet mixture on low speed just until combined (do not overmix).
• 5. Chill the Dough (Optional): If the dough feels too sticky to roll, chill it in the refrigerator for 30 to 45 minutes to make it easier to handle.
• 6. Roll and Coat: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the extra 1/3 cup of granulated sugar until fully coated, then place them 2 inches apart on the baking sheets.
• 7. The Fork Press: Take a regular dining fork and dip the tines into a little bit of granulated sugar (to prevent sticking). Press gently down onto the top of each cookie ball to flatten it slightly, then press again in the opposite direction to create the classic crisscross pattern.
• 8. Bake: Bake for 9 to 11 minutes, or until the edges are lightly golden brown.
• 9. Cool: Let the cookies cool on the baking sheet for about 5 minutes (they are delicate right out of the oven), then transfer them to a wire rack to cool completely.

Pro Tip: If you want them extra chewy, take them out right at the 9-minute mark when the centers still look slightly soft—they will finish setting as they cool on the pan!