Combining two great flavours into one incredible cookie.
3/4c all-purpose flour
1/3 c whole-wheat flour
1 tsp baking soda
3 tsp ground cinnamon (divided)
1/4 tsp ground ginger
1/4 tsp salt
1/8 tsp ground allspice
1/4 c granulated sugar
1/3 c light peanut butter
3 tbsp butter, softened
1 cup brown sugar
1 tbsp molasses
1 tsp vanilla
Preheat oven to 350 degrees and pray cookie sheet with cooking spray. In a bowl, stir flour, baking soda, 1 tsp. cinnamon, ginger, salt and allspice: set aside. In another bowl, combine sugar and 2 tsp. cinnamon in a bowl and also set aside. In another bowl, beat peanut butter, butter, and brown sugar on medium speed for 1 minute. Then add egg, molasses, and vanilla; beat until smooth.
Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands now, shape dough into 1 1/2 inch balls. Roll balls in the reserved cinnamon-sugar mixture.
Place on cookie sheet at least 2″ apart (they spread when baking). Flatten cookies slightly with a fork
Bake for 7 minutes. They may appear undercooked but don’t worry. Remove from oven and immediately transfer to wire-cooling rack.
I love peanut butter cookies, and I also love gingersnaps, so to me this is a perfect cookie. They’re also simple enough to make that my 4-year-old Cole was able to help me with them quite a bit. He liked rolling them in the sugar the best. Well, maybe second best, because I think his favourite part is licking the spoon. This is a great cookie to make this holiday season if you want a different spin on your classic gingersnap cookie.
Recipe from Eat, Shrink and Be Merry (Girl-Guy Cookies)