Peanutbutter Gingersnap Cookies |
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Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 20 |
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Adapted from an “Eat Shrink and be Merry” recipe. These cookies are not overly sweet and have great spice. I made them with only whole wheat flour and it turned out great. Ingredients:
3/4 cup whole wheat flour |
1/3 cup raw whole wheat flour (less worked flour, but you can use all whole wheat |
1 tsp baking soda |
2 tsp ground cinnamon, divided |
1/2 tsp ground ginger |
1/4 tsp ground allspice and salt |
2 tbs granulated sugar |
1 cup brown sugar (not packed) |
1/3 cup peanut butter |
3 tbs margarine |
2 tbs honey |
1 egg |
1 tsp vanilla |
Directions:
1. Preheat oven to 350°F. 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.
3. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute.
4. Add honey, egg and vanilla. Beat again until smooth.
5. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough.
6. Combine granulated sugar and remaining 1 tsp cinnamon in a shallow small bowl.
7. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in cinnamon-sugar mixture.
8. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
9. Bake cookies for 9 minutes.
10. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
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