Peanut Butter Gingersnap cookie
- Minutes to Cook:
- Number of Servings: 25
Ingredients
3/4 cup all purpose flour1/3 cup whole wheat flour1 tsp baking soda3 tsp ground cinnamon, divided1/4 tsp each ground ginger and salt1/8 tsp ground allspice1/4 cup granulated sugar1/3 cup light peanut butter3 tbsp butter, softened1 cup packed brown sugar1 egg1 tsp vanilla
Makes 25 cookies
- Preheat oven to 350 F. 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, salt, cocoa and allspice. Set aside.
- Combine granulated sugar and 2 tsp cinnamon in a small bowl. Set aside.
- In another medium bowl, beat together peanut butter, butter and brown sugar on medium speed of electric mixer for about 1 minute. Add eggs, vanilla and molasses (if using). 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 bowl into 1 1/2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread while baking). Flatten cookie slightly using a fork.
- 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.
Number of Servings: 25
Recipe submitted by SparkPeople user BREEINOTT.
- Preheat oven to 350 F. 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, salt, cocoa and allspice. Set aside.
- Combine granulated sugar and 2 tsp cinnamon in a small bowl. Set aside.
- In another medium bowl, beat together peanut butter, butter and brown sugar on medium speed of electric mixer for about 1 minute. Add eggs, vanilla and molasses (if using). 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 bowl into 1 1/2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread while baking). Flatten cookie slightly using a fork.
- 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.
Number of Servings: 25
Recipe submitted by SparkPeople user BREEINOTT.
Nutritional Info Amount Per Serving
- Calories: 98.3
- Total Fat: 3.5 g
- Cholesterol: 11.2 mg
- Sodium: 95.7 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.9 g
- Protein: 1.9 g
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