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Position the baking racks in the middle and top third of the oven. Preheat the oven to 325°F. Lightly coat 2 large baking sheets with spray oil.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Set aside.
In the bowl of an electric mixer with a paddle attachment, combine peanut butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
Beat in eggs one at a time, then beat in vanilla. Lower speed to low and beat in flour mixture in 2 additions, beating just until mixed. The dough will be soft.
Place a layer of sugar in a shallow bowl.
Roll dough into balls a little smaller than golf balls, then roll in sugar.
Place 1 1/2 inches apart on the prepared baking sheets.
Press down on balls with the tines of a fork, first in one direction and then in the other to make a crosshatch pattern on the cookies.
Bake until cookies are just dried and deep golden on the edges and bottom, 12 to 13 minutes, rotating the baking sheets from top to bottom once during baking.
Cool cookies on the sheets for 5 minutes, then transfer to a wire rack to cool completely.