These Almond Ginger Cookies are such an easy dessert 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. They're great for Christmas!
Almond Ginger Cookies
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I'll usually take at least one new cookie recipe for a test drive each year. This one is from my beloved Betty Crocker's Cooky Book. I found it at our church rummage sale and jumped to get it. My mom has this too and 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 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.
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.
Tips for how to making ginger snap cookies with almonds
- The original recipe calls for shortening but I opted for butter because I like the flavor it adds. It also makes the cookies a it crispier.
- The original recipe calls for light molasses but we only have dark molasses available. They still came out great!
- I wrap the logs in wax or parchment paper for rolling to make it easier.
Frequently asked questions about making this ginger molasses cookies
- Can I freeze these? Definitely! You have two options- to freeze them once they’re in log form to later thaw and bake or to freeze them once bakes. Both work out super well!
- Are these cookies kid-friendly? My kids were definitely fans.
- How long do ginger cookies last? Around a week in an airtight container.
- Are gingersnaps and molasses cookies the same? Although they’re similar, molasses cookies tend to be softer. These are closer to a gingersnap.
Almond Ginger Cookies
- 1 ½ cups butter, softened
- 1 ½ cups sugar
- ¾ cups molasses
- 4 cups flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 Tablespoon + 1 teaspoon ground ginger
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground cloves
- 1 ½ cups almonds, finely chopped
- In a large bowl cream the butter, sugar and molasses until fluffy and well combined.
- In a separate bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Stir into the butter mixture.
- Mix in the almonds and shape into a couple of logs about 2 inches in diameter.
- Wrap in wax paper and refrigerate at least a couple of hours until they're firm and sliceable.
- Bake at 350 degrees on a greased pan (or lined pan) for 12-15 minutes. Mine were ready around 12 minutes.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
Other great Christmas Cookie recipes are:
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