Peanut-BETTER Gingersnaps!

I “heard” from David at Lead.Learn.Live that it was National Cookie Day yesterday.  I’m not really sure if “national” includes Canada but that doesn’t matter.  In celebration for that, I’m giving you the cookies that I made last weekend.  Plus, gingerbread cookies are my  iconic treat for Christmas but last year I learned that Gingersnaps are amazing as well.

This year, I took it in my own hands to make these beautiful cookies called Peanut-BETTER Gingersnaps from Looneyspoons Collections.

 

Don’t they look awesome?

Ingredients:

Makes 20 cookies (supposedly)

 

3/4 cup all purpose flour

1/3 cup whole wheat flour

1 tsp baking soda

2 tsp ground cinnamon, divided

1/2 tsp ground ginger

1/4 tsp each salt and ground allspice

2 tbsp granulated sugar

1 cup lightly packed brown sugar

1/3 cup light peanut butter

3 tbsp butter, at room temperature

1 egg

2 tbsp molasses

1 tsp vanilla

 

Instructions:

1. Preheat oven at 350F.  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, salt and allspice.  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 egg, molasses, and vanilla.  Beat again until smooth

4. Using a wooden spoon, stir flour mixture into peanut butter mixture.  You will be making a stiff dough.  Using your hands, shape dough into 1.5 inch balls.  Roll balls in reserved cinnamon-sugar mixture.  Place cookie sheet at 2 inches apart (they spread a lot while baking).  Flatten cookies slightly using a fork.

5. Bake cookies for 7 minutes.  Remove cookies from oven and cool on pan for 1 minute, then transfer from pan to wire rack to cool completely.

 

This one didn’t take a lot of modifications.  I own a lot more assorted ingredients than I used to 6 months ago.  The only ingredient I needed to replace was allspice.  I used nutmeg instead.  Another thing was, “a stiff dough” didn’t really happen for me, but it still worked.  I did end up with bigger cookies so I separated it too big so it yielded less than 20 cookies but rather about 15 or so.

Peanut-BETTER is definitely right.  I usually am not a big fan of peanut butter but man, this one was a perfect mix.  The absolute perfect one and I think its because of the peanut butter.  I used the healthy type which is not even light, its just purely with peanuts and not other additives or preservatives.  The taste was less sweet and it brought out the gingery taste.  The texture was amazing.  I have to say that this ranks as one of my MOST favorite cookies that I’ve done so far.  And I don’t think I’m the only one as I gave some of these to my boyfriend’s parents and apparently, it vanished the next day.

A pure hit and very delicious and also very quick to make.  So quick that you have to be careful of it when its in the oven and you run off to do something else, my suggestion: Don’t do it..just sit next to the oven for a little bit and it’ll be ready for you to take out before you know it!

Have fun! Tell me if you liked it if you do try this out!

Why type of desserts or cookies do you like to eat during Christmas? More minty? More chocolate? Shortbread?