Peanutsmör och ingefärskakor (PB&Gs)

👩‍🍳 Gör så här

1. 1
   In a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), combine the butter, peanut butter, granulated sugar, brown sugar, and molasses and mix on low speed until combined. Raise the speed to medium-high speed and mix until light and fluffy, about 3 minutes, scraping the sides and bottom of the bowl once or twice.
2. 2
   With the mixer on low, add the egg and mix until fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula.
3. 3
   In a medium bowl, whisk together the flour, ground ginger, salt, baking powder, and baking soda.
4. 4
   With the mixer still on low, gradually add the dry ingredients and mix until just combined. Fold in the crystallized ginger and place the bowl of cookie dough in the refrigerator for at least 30 minutes and up to 1 hour.
5. 5
   When you’re ready to bake, preheat the oven to 350°F and line two sheet pans with parchment paper.
6. 6
   Scoop two-tablespoon balls of dough onto the prepared sheet pan, spacing the cookies a couple of inches apart and dividing them evenly between the two pans.
7. 7
   Bake one pan at a time until the cookies are just starting to brown at the edges but are still soft to the touch, 14 to 16 minutes. The cookies should be slightly puffed, but they will flatten and firm up as they cool. Let cool for 10 minutes on the pan before carefully transferring to a wire rack to finish cooling.
8. 8
   These cookies are best eaten within 4 days. Store at room temperature in a sealed container.