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 egg
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
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
