Soft Ginger Peanut Cookies

a plate of peanut cookies on a table.

40 minutes

Serving Size: 0.8 ounces



1 1/4 cups all-purpose flour

3/4 cup toasted wheat germ

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

2/3 cup packed golden brown sugar

1/3 cup peanut oil

1/4 cup mild molasses

1 large egg

1/2 cup roasted peanuts, finely chopped

2 tablespoons granulated sugar


Preheat oven to 350°F. In medium bowl, stir together flour, wheat germ, soda, ginger and cinnamon; set aside. In mixing bowl, combine brown sugar, oil, molasses and egg; beat with electric mixer on medium-high to high speed until well blended. Beat (on low speed) or stir in flour mixture. Stir in peanuts.

With lightly oiled hands, form dough into 30 (about 1 ¼-inch) balls. Roll in granulated sugar. Place, 2 inches apart, on 2 lightly oiled baking sheets. Bake for 8 to 10 minutes, until edges are set and tops are crackled. Cool cookies for 2 minutes on sheet; remove from sheet to wire rack to cool completely. Store in an airtight container.

Note: Makes 2 ½ dozen cookies

Nutrients Per serving

Calories from Fat36
Fat4 g
Trans fats0 g
Cholesterol6 mg
Carbohydrate13 g
Protein2 g
Fiber1 g
Sodium47 mg

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