Peanut Better Gingersnap Cookies

• 3/4 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon, divided
• 2 tablespoons granulated sugar (to mix with reserved cinnamon)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup brown sugar (not packed)
• 1/3 cup light peanut butter
• 3 tablespoons butter, softened
• 2 tablespoons molasses
• 1 egg
• 1 teaspoon vanilla

1. Preheat oven to 350u0b0F 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.
5. 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.
6. 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.

allpurpose flour, whole wheat flour, baking soda, ground cinnamon, sugar, ground ginger, ground allspice, salt, brown sugar, light peanut butter, butter, molasses, egg, vanilla

Taken from www.food.com/recipe/peanut-better-gingersnap-cookies-501991 (may not work)