ALMOND GINGERBREAD COOKIES
Featured Pinch Tips Video
Family Tested & Approved
brown sugar, firmly packed
pure vanilla extract
Mix flour, ginger, cinnamon, baking soda, nutmeg, & salt in large bowl. Beat butter & brown sugar in separate bowl with electric mixer on medium speed until light & fluffy.
Add molasses, egg, & vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed.
Press dough into a thick, flat disk. Wrap in plastic wrap & refrigerate 4 hours or overnight.
Shape dough into 1" balls. Roll in sliced almonds, pressing almonds into dough. Place 2" apart on ungreased baking sheets.
Bake 8-10 minutes or just until edges of cookies begin to brown.
Remove to wire racks; cool completely. Store in airtight container up to 5 days. Enjoy!