Crunchy Peanut Gingersnap Cookies
This easy, mixer-free cookie dough is a fusion of two favourites - peanut butter cookies and gingersnaps
- Prep time: 20 min
- Makes: 3 1/2 dozen
- Cook time: 8 min
Nutritional Information
1 cookie
- Calories 130
- Fat 7 g
- Saturated Fat 1 g
- Cholestérol 10 mg
- Carbohydrates 14 g
- Fibre 1 g
- Sugars 7 g
- Protein 3 g
- Sodium 110 mg
- Potassium* 100 mg
Ingredients
- 1 cup / 250 ml
- packed brown sugar
- 2/3 cup / 150 ml
- vegetable oil, such as canola
- 1/2 cup / 125 ml
- smooth peanut butter
- 1/4 cup / 50 ml
- fancy molasses
- 2
- Naturegg Omega Plus Large Eggs
- 3 cup / 750 ml
- all-purpose flour
- 2 tsp / 10 ml
- baking soda
- 2 tsp / 10 ml
- ground cinnamon
- 1 1/2 tsp / 7 ml
- ground ginger
- 1/2 tsp / 2 ml
- ground cloves
- 1/2 tsp / 2 ml
- salt
- 1 cup / 250 ml
- chopped unsalted peanuts
Directions
Preheat oven to 375°F (190°C).
Stir brown sugar with oil, peanut butter and molasses until well combined. Whisk in eggs.
In a separate bowl, stir flour with baking soda, cinnamon, ginger, cloves and salt. Stir dry ingredients with wet mixture to create a stiff dough.
Roll dough into 1 1/4 inch (3 cm) balls. Roll balls in peanuts to coat. Arrange balls, 2-inches (5 cm) apart on parchment paper lined baking sheets. Use a fork to flatten the balls slightly.
Bake, in batches, for 8 to 10 minutes or cookies are golden on the bottom but still slightly soft in the middle.
Tips
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Tips: Whipping
Room temperature whites are easier to whip and achieve greater volume. If your whites are refrigerator cold (best for separating), you can warm the whites in the microwave. Place in a bowl and microwave uncovered for about 30 seconds at 30 percent power. Another option would be to hold the eggs, before cracking, under a stream of warm water to take off the chill.