almond gingerbread cookies

Name: Almond Gingerbread Cookies
Prep time: 4 h 15 min
Cook time: 10 min
Cuisine: American
Ingredients: 3 cup(s) all-purpose flour; 2 teaspoon(s) ground ginger; 1 teaspoon(s) cinnamon; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) salt; 1 1/2 stick(s) butter, softened; 3/4 cup(s) brown sugar, firmly packed; 1/2 cup(s) molasses; 1 large egg; 1 teaspoon(s) pure vanilla extract; 1-1/3 cup(s) almonds, sliced

(4 RATINGS)

244 Pinches 13 Photos

Cat Kiselica

Grapevine, TX

Updated on Nov 30, 2022

For the ginger lovers in your life -- a little 'twist' on traditional gingerbread.

Rate

Blue Ribbon Recipe

A cross between a gingerbread cookie and a molasses cookie, these are wonderful. The spices remind us of the holidays. Once baked, they're thick and chewy. Sliced almonds add a little crunch. These didn't spread that much while baking. So, when they came out of the oven we slightly flattened them.

— The Test Kitchen

prep time 4 Hr 15 Min

cook time 10 Min

method Bake

yield

Ingredients

3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 sticks butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup molasses
1 large egg
1 teaspoon pure vanilla extract
1-1/3 cup almonds, sliced

How To Make almond gingerbread cookies

Step 1

Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.

Step 2

Beat butter & brown sugar in a separate bowl with an electric mixer on medium speed until light & fluffy.
Step 3

Add molasses, egg, and vanilla; beat well.
Step 4

Gradually beat in flour mixture on low speed until well mixed.
Step 5

Mix until a dough is formed.
Step 6

Press dough into a thick, flat disk. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
Step 7

Preheat oven to 350°F.
Step 8

Shape dough into 1" balls. Roll in sliced almonds, pressing almonds into dough. Place 2" apart on ungreased baking sheets.
Step 9

Bake for 8-10 minutes or just until the edges of the cookies begin to brown.
Step 10

Remove to wire racks; cool completely. Store in an airtight container for up to 5 days. Enjoy!
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