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almond gingerbread cookies

(3 ratings)
catkiselica avatar
Blue Ribbon Recipe by
Cat Kiselica
@catkiselica
Grapevine, TX

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

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 @kitchencrew
(3 ratings)
prep time 4 Hr 15 Min
cook time 10 Min
method Bake

Ingredients For almond gingerbread cookies

  • 3 c
    all-purpose flour
  • 2 tsp
    ground ginger
  • 1 tsp
    cinnamon
  • 1 tsp
    baking soda
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    salt
  • 1 1/2 stick
    butter, softened
  • 3/4 c
    brown sugar, firmly packed
  • 1/2 c
    molasses
  • 1 lg
    egg
  • 1 tsp
    pure vanilla extract
  • 1-1/3 c
    almonds, sliced

How To Make almond gingerbread cookies

  • Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
    1
    Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  • Creaming butter and brown sugar until fluffy.
    2
    Beat butter & brown sugar in a separate bowl with an electric mixer on medium speed until light & fluffy.
  • Mixing in molasses, egg, and vanilla.
    3
    Add molasses, egg, and vanilla; beat well.
  • Adding dry ingredients.
    4
    Gradually beat in flour mixture on low speed until well mixed.
  • Mixing flour until dough forms.
    5
    Mix until a dough is formed.
  • Dough wrapped in plastic wrap to chill.
    6
    Press dough into a thick, flat disk. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
  • Oven preheating.
    7
    Preheat oven to 350°F.
  • Balls of dough coated with almond slivers on a baking sheet.
    8
    Shape dough into 1" balls. Roll in sliced almonds, pressing almonds into dough. Place 2" apart on ungreased baking sheets.
  • Almond Gingerbread Cookies baking.
    9
    Bake for 8-10 minutes or just until the edges of the cookies begin to brown.
  • Cookies cooling.
    10
    Remove to wire racks; cool completely. Store in an airtight container for up to 5 days. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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