These cookies are full of daily and Christmassy flavors. What's more? Well, one cookie is only 96 calories.
Preheat oven to 325F. Line one cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, cinnamon, ginger, and cloves.
In another bowl with a hand-mixer fitted with the paddle attachment, mix the room temp butter and the peanut butter until just combined. Add the brown sugar and mix until well combined.
Beat in the ¾ egg then beat in the molasses.
Gradually beat in the flour mixture until combined (if it seems crumbly, add the rest of the egg until it forms a dough).
You can put the dough in the fridge for 30 min; it will help the dough not to spread too much and you’ll still have cookies with a nice top.
Using a cookie scoop or by hand, roll the dough into 20 g balls then place on the baking sheets about 1 inch apart. Bake 10 minutes or until edges are firm and tops crack a bit. Let cool 5 minutes on the tray and watch them having cracks while the centre is extra fudgy.
*Leftovers can be kept 4 days in a container at room temperature and one week in the fridge.