Peanut-BETTER Gingersnap Cookies - Foodnetwork.ca

By Totlxtc

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon, divided
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice and salt
• 2 tablespoons granulated sugar
• 1 cup brown sugar (not packed)
• 1/3 cup light peanut butter
• 3 tablespoons butter, softened
• 2 tablespoons molasses
• 1 x1 egg
• 1 teaspoon vanilla

Details

Servings 1
Adapted from foodnetwork.ca

Preparation

Step 1

Preheat oven to 350F. Spray a large cookie sheet with cooking spray and set aside.

In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.

In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.

Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.

Bake cookies for 7 minutes. They may appear undercooked, but thats okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.