These delicious peanut butter cookies, courtesy of Whole Foods Market, are perfect for the holidays; they’re flavored with warm, fragrant spices like cinnamon, ginger, and cloves.
- 1 Cup plus 2 tablespoons sorghum flour
- ½ Teaspoon gluten-free baking soda
- ½ Teaspoon gluten-free baking powder
- ½ Teaspoon fine sea salt
- 1 Teaspoon cinnamon, such as Whole Foods Market Organic Fair Trade Ceylon Cinnamon
- ¾ Teaspoon ginger, such as Whole Foods Market Organic Fair Trade Ginger
- ¼ Teaspoon ground cloves, such as Whole Foods Market Organic Fair Trade Ground Cloves
- ¼ Teaspoon ground nutmeg, such as Whole Foods Market Organic Fair Trade Ground Nutmeg
- 1¼ Cup creamy peanut butter (no sugar added)
- 1 Cup sugar, plus more for rolling the cookies
- 3 eggs
- 1 Teaspoon pure vanilla extract
Position the baking racks in the middle and top third of the oven. Preheat the oven to 325 degrees. Lightly coat 2 large baking sheets with spray oil.
In a medium bowl, whisk together the 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 the peanut butter and sugar, and beat on medium-high speed until light and fluffy, about 1 minute. Beat in the eggs one at a time, then beat in the vanilla. Lower the speed to low and beat in the flour mixture in 2 additions, beating just until mixed. The dough will be soft.
Place a layer of sugar in a shallow bowl. Roll the dough into balls (a little smaller than golf balls) and then roll them in sugar. Place the cookie dough balls 1½ 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 the cookies on the sheets for 5 minutes and then transfer them to a wire rack to cool completely.