Peanut Better Gingersnap Cookies
Get ready to elevate your holiday baking with these irresistible Peanut Better Gingersnap Cookies! This delightful twist on the classic gingersnap perfectly blends warm, spiced flavors of ginger, cinnamon, and cloves with the rich creaminess of peanut butter. The result? A soft, melt-in-your-mouth cookie with a crackled, sugar-dusted exterior that’s equal parts nostalgic and indulgent. Quick and easy to prepare, these cookies are made with simple pantry staples like molasses and vanilla extract for an added depth of flavor. Perfect for gifting, sharing, or savoring with a cup of tea, this recipe makes 24 cookies ready in under 30 minutes—ideal for festive gatherings or cozy evenings at home. Whether you're a peanut butter lover, gingerbread enthusiast, or both, these cookies are guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 2 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Creamy peanut butter
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 large Egg
- 0.25 cups Molasses
- 1 teaspoon Vanilla extract
- 0.25 cups Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the egg, molasses, and vanilla extract until fully combined.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until a soft dough forms.
Scoop dough into equal portions (about 1 tablespoon each) and roll into balls.
Pour the extra granulated sugar onto a small plate and roll each dough ball in the sugar to coat fully.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies are puffed and cracked on top but still soft in the center.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 17.6 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
