Peanut-BETTER Gingersnap Cookies

  • prep time10 min
  • total time 17 min
  • serves 20
Greta and Janet Podleski
Greta and Janet Podleski Eat, Shrink and Be Merry

A thin and chewy cross between a peanut-butter cookie and a gingersnap.

Per cookie: 108 calories, 3.4 g total fat (1.6 g saturated fat), 2 g protein, 17 g carbohydrate, 0.8 g fibre, 15 mg cholesterol, 100 mg sodium.

326 Ratings
Directions for: Peanut-BETTER Gingersnap Cookies


¾ cup all-purpose flour

⅓ cup whole wheat flour

1 tsp baking soda

2 tsp ground cinnamon, divided

½ tsp ground ginger

¼ tsp ground allspice and salt

2 Tbsp granulated sugar

1 cup brown sugar (not packed)

⅓ cup light peanut butter

3 Tbsp butter, softened

2 Tbsp molasses

1 egg

1 tsp vanilla


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. 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. 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.

5. 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.

See more: Nuts, Snack, Party Favourites, Dessert, Picnic, Low-Fat, Healthy

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