This is by far my favourite gingerbread cookie recipe. The gingerbread and molasses are nicely balanced with the peanut butter – giving these cookies a chewy, salty, finish. This easy, 20-minute recipe is from Eat, Shrink and Be Merry and at 91 calories per cookie, that’s half the amount of a commercial cookie, which is a good thing because you won’t be able to eat just one!
A thin and chewy cross between a peanut butter cookie and a gingersnap
Makes: 25 cookies
¾ cup all purpose flour
1/3 cup whole-wheat flour
1 tsp baking soda
3 tsp ground cinnamon (divided)
¼ tsp each; ground ginger and salt
1/8 tsp ground allspice
¼ cup granulated sugar
1/3 c light peanut butter
3 tbsp butter, softened
1 cup packed brown sugar
1 tbsp molasses
1 tsp vanilla
Preheat oven to 350 degrees F. Spray a large cookie sheet with cooking spray and set aside.
In a medium bowl, stir together flours, baking soda, 1 tsp. cinnamon, ginger, salt and allspice. Set aside. Combine granulated sugar and 2 tsp. cinnamon in a small bowl. Set aside.
In another medium bowl, beat peanut butter, butter, and brown sugar on medium speed of an electric mixer for 1 minute. Add egg, molasses, and vanilla. 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 dough into 1 ½ -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.
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.