Peanutbutter Gingersnap Cookies Recipe

Directions:

1. Preheat oven to 350°F. 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.
3. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute.
4. Add honey, egg and vanilla. Beat again until smooth.
5. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough.
6. Combine granulated sugar and remaining 1 tsp cinnamon in a shallow small bowl.
7. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in cinnamon-sugar mixture.
8. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
9. Bake cookies for 9 minutes.
10. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.