• Begin by creaming the softened butter and sugar in a large mixing bowl. Beat together until light and fluffy.
• Next, mix in the peanut butter and egg until fully Incorporated.
• Stir in the Amish friendship sourdough starter and vanilla extract until combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually mix the dry ingredients into the wet ingredients until fully combined. If the dough seems too sticky add a little more flour.
• Cover the dough and place it into the fridge for 30-60 minutes. Amish peanut butter cookie dough can be refrigerated for up to 24 hours.

How to shape Amish peanut butter cookies

• When ready to shape and bake the peanut butter cookies line a large baking sheet with parchment paper and preheat the oven to 350 degrees F.
• Scoop 1-2 inch portions out and roll into a ball. Roll in the granulated sugar and place on the lined baking sheet. Ensure each cookie is spaced 1 to 2 inches apart on the baking sheet for even baking.
• Gently press down each ball with a measuring cup or glass and use a fork to create a crisscross pattern.
• Once all of the cookies have been shaped, place the tray in the freezer for 10-15 minutes to harden the butter. This helps the cookies hold their shape.
• After they have chilled, bake for 11-14 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but will firm as they cool.
• Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optional: sprinkle some coarse sugar on the cookies.
• Amish peanut butter cookies last for 5 days in an airtight container on the counter.