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Spiced Peanut Butter Cookies

Makes about 2 1/2 dozen
Time 50 min
These cookies are particularly tender and nutty and, thanks to whole grain sorghum flour, they’re gluten free. Make sure you don’t overbake them; for best flavor and texture, the cookies should be just dried and firm on the top and bottom, not browned.
Ingredients
  • Canola spray oil
  • 1 cup plus 2 tablespoons sorghum flour
  • 1/2 teaspoon gluten-free baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon grated nutmeg
  • 1 1/4 cup creamy peanut butter (no sugar added)
  • 1 cup sugar plus more for rolling cookies
  • 3 eggs
  • 1 teaspoon pure vanilla extract
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Canola spray oil
  • 1 cup plus 2 tablespoons sorghum flour
  • 1/2 teaspoon gluten-free baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon grated nutmeg
  • 1 1/4 cup creamy peanut butter (no sugar added)
  • 1 cup sugar plus more for rolling cookies
  • 3 eggs
  • 1 teaspoon pure vanilla extract