Peanut Better Gingersnap Cookies Recipe

Name: Peanut Better Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/3 cup whole wheat flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon, divided; 2 tablespoons granulated sugar (to mix with reserved cinnamon); 1/2 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon salt; 1 cup brown sugar (not packed); 1/3 cup light peanut butter; 3 tablespoons butter, softened; 2 tablespoons molasses; 1 egg; 1 teaspoon vanilla

Servings: persons

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

1
Preheat oven to 350u00b0F Spray a large cookie sheet with cooking spray and set aside.
2
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.
3
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.
4
Using a wooden spoon, stir flour mixture into peanut butter mixture.
5
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.
6
Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/3 cup whole wheat flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, divided, and more.

Yes, Peanut Better Gingersnap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Better Gingersnap Cookies

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