These Ginger Almond Cookies are such easy Christmas cookies to make! This crispy cookie is the best slice-and-bake option if you’re looking for a spicy cookie that is that isn’t overly sweet.
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Every year around this time, my mom, my sister and I sit down and dole out our cookie assignments. Actually, we’re a tad late this year between a bit of illness that struck our family, my poor husband throwing his back out and us returning from Nashville. Outside of our tree, we haven’t even decorated. And I’m not even a little bit sorry about it.
But, I have managed to make some cookies and have a few more batches on my list to make before next weekend. We have several old standbys like these, these, these and these. And I’ll usually take at least one new cookie recipe for a test drive each year.
This year, I picked up my Mom’s beloved Betty Crocker’s Cooky Book and started working my way through it. It’s practically falling apart from the amount of use it’s seen over the years! I kept coming back to the recipe for Ginger Almond cookies so I knew I had to give them a go.
The result was a spicy, crispy slice-and-bake cookie that has a great chew to it once you’ve gotten through that crunchy first bite. It’s an excellent option for dunking into a nice hot cup of coffee or a glass of milk.
I’m a huge proponent of slice-and-bake cookies because it’s so quick and easy to throw together the logs of dough and then pop them into the fridge or freezer to slice up and bake off whenever you need them. Sometimes I’ll freeze them after I’ve baked them with great results as well.
If you’re in the mood a cookie that is less up-front in blatant sweetness with a satisfying crunch and chew to it as well as a spicy kick, this cookie is your guy. It’s a bit more sophisticated than your usual sugar cookie.
That being said, my two year old went to town on them the minute I felt they had cooled down enough for her to eat without burning her mouth and gave them two thumbs up. So it’s still a great option for kids as well.
Other Christmas Cookies that I love are:
These Ginger Almond Cookies are such easy Christmas cookies to make! This crispy cookie is the best slice-and-bake option if you're looking for a spicy cookie that is that isn't overly sweet.
2 hrPrep Time
15 minCook Time
2 hr, 15 Total Time
Yields 7 1/2 dozen
- 1 1/2 cups of shortening (I used butter)
- 1 1/2 cups of sugar
- 3/4 cups of light molasses (I used a darker molasses because that's what was available)
- 4 cups of flour
- 1 1/2 tsp. of baking soda
- 1 1/2 tsp. of salt
- 1 Tbsp. + 1 tsp of ground ginger
- 1 Tbsp. of ground cinnamon
- 1 Tbsp. of ground cloves
- 1 1/2 cups of finely chopped almonds
- Cream the butter, sugar and molasses until fluffy and well combined.
- Mix the flour, baking soda, salt, ginger, cinnamon and cloves and stir into the butter mixture.
- Mix in the almonds and shape int o a couple of logs about 2 inches in diameter.
- Wrap in waxed paper and refrigerate at least a couple of hours until they're firm and slice-able.
- Bake at 350 degrees on a greased pan (or parchment lined pan) for 12-15 minute. Mine were ready around 12 minutes.
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