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Catch Those Gingerbread Boys!

December 17, 2009

Peanut Butter Ginger Bread Men

Yeah, I went there.

The peanut butter factory has been abuzz with thoughts of Christmas since the first signs of autumn. We brainstormed and mixed, we tested, and finally had a winner: “Catch Me If You Can”, a peanut butter infused with all the classic elements of gingerbread cookies- from the molasses to the vanilla, without forgetting about any spice!

Tomorrow is the last day Gingerbread peanut butter can become a part of your life. Thursday night is the last night Christmas orders will be shipped out, and after the holidays “Catch Me” will face the same fate all the beautiful wreaths and bows of the season: tucked away to bring joy again in 365 more days.

You can grab your jar at before they’re all gone! Once it arrives, consider using your gingerbread infused peanut butter to make peanut butter infused gingerbread!


Everything from their chewy bodies to their sweet and silky icing is filled with “Catch Me If You Can”… this may just be my favorite recipe of the season!

Click here for the printer-friendly recipe

Makes 22 large, or 3 dozen smaller cookies.

  • 3/4 c. “Catch Me If You Can” Gingerbread peanut butter
  • 1/2 c. sugar
  • 1 egg
  • 1/4 c. blackstrap molasses
  • 1/4 c. maple syrup, honey or agave
  • 2 tbsp milk or non-dairy milk
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 3 cups flour
  • 1 tsp baking soda
  • Powdered sugar, for rolling
  • Catch Me Glaze, below

Beat together the peanut butter and sugar until well combined, then add in the egg. Continue beating as you add the molasses, maple syrup and milk.

Sift together the flour, baking soda, spices and salt. Slowly incorporate into the wet bowl. At the end the dough should be firm, but not too dry.

Preheat the oven to 350 degrees and place the wrapped dough in the refrigerator for 15 minutes. Assemble a rolling station with a rolling pin, powdered sugar, waxed paper and cookie cutters.

Roll out the dough to 1/4” thickness and cut into shapes of your choice. Place on a parchment lined baking sheet and bake for 11-14 minutes, depending on what size cookie cutters were used.

Let cookies fully cool on a rack, then decorate with peanuts, cinnamon candies, and Catch Me Glaze

Catch Me Glaze

  • 1/3 c. “Catch Me If You Can” peanut butter
  • 1 1/2 c. powdered sugar
  • 1 tbsp milk, water or non-dairy milk*
  • 1 tbsp pasteurized egg white (optional)**

Beat together the peanut butter and sugar until fully incorporated. Add the egg white and mix, then gradually add milk until icing is to desired consistency. *This may be a little more or less than 1 tbsp.

Line a cup with a sandwich bag and pour the icing into the bag. Snip a corner, then decorate your cookies. Let dry about 30 minutes, and enjoy!

**This pasteurized egg white is sold in a carton in the dairy isle. Using this will result in a harder setting icing, but eliminating it will not compromise the taste or overall quality of the cookie.

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These guys make absolutely adorable gifts!

One Comment leave one →
  1. December 17, 2009 1:54 pm

    You are amazing girl! Love your blog and think your skills are great. Next try some PB-gingerbread pancakes 🙂

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