Almond Ginger Cookies

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!

ginger snap cookies

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.

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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.

ginger cookies

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.

ginger molasses cookies

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.

ginger cookies recipe

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Almond Ginger Cookies
Prep Time
10 mins
Cook Time
15 mins
Chill time
2 hrs
Total Time
25 mins
 

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!

Course: Dessert
Cuisine: American
Servings: 7 dozen
Author: Adapted from the Betty Crocker Cooky Book
Ingredients
  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 3/4 cups molasses
  • 4 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 Tablespoon + 1 teaspoon ground ginger
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon ground cloves
  • 1 1/2 cups almonds, finely chopped
Instructions
  1. In a large bowl cream the butter, sugar and molasses until fluffy and well combined.

  2. In a separate bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Stir into the butter mixture.

  3. Mix in the almonds and shape into a couple of logs about 2 inches in diameter.

  4. Wrap in wax paper and refrigerate at least a couple of hours until they're firm and sliceable.

  5. Bake at 350 degrees on a greased pan (or lined pan) for 12-15 minutes. Mine were ready around 12 minutes.

gingersnap cookie recipe

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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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.
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!

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12 Comments

  • Reply
    Karen @ Seasonal Cravings
    December 16, 2016 at 10:49 am I'm sorry to hear you are getting a late start to the holidays and hope hubby's back is feeling better. Your photos are beautiful, so crisp and clear. It makes me want to reach and grab a cookie. They look so delicious!
    • Reply
      Jessy
      December 19, 2016 at 12:19 pm Thank you you for you kind words!
  • Reply
    Katie | Healthy Seasonal Recipes
    December 16, 2016 at 10:50 am I have a copy of that cookbook, but I have never actually made anything from it. I love that this makes so many cookies so you can give them away as gifts. Katie | Healthy Seasonal Recipes recently posted...clementine rum ballsMy Profile
    • Reply
      Jessy
      December 19, 2016 at 10:24 am I absolutely love this cookbook. I have many cooking memories that involve that book being out and part of the process!
  • Reply
    Platter Talk
    December 16, 2016 at 10:58 am Just made some almond cookies yesterday. The thought of incorporating ginger and almonds together never crossed my mind but I think it a great idea! Platter Talk recently posted...Orange Snowball CookiesMy Profile
    • Reply
      Jessy
      December 19, 2016 at 10:23 am Yum- almonds in anything are always a great idea!
  • Reply
    J @ Bless Her Heart Y'all
    December 16, 2016 at 11:05 am These cookies sound amazing and I love how you presented them with the ribbon. So cute!
    • Reply
      Jessy
      December 19, 2016 at 10:23 am Thank you! I'll definitely be making them again!
  • Reply
    Suzy | The Mediterranean Dish
    December 16, 2016 at 11:12 am My husband would love these cookies! Pinning to try.
    • Reply
      Jessy
      December 19, 2016 at 10:21 am Awesome- I hope you both enjoy them!
  • Reply
    Tania
    December 21, 2017 at 11:57 am I can't find molasses anywhere!!!! Any suggestions for a substitute?????
    • Reply
      Jessy
      December 21, 2017 at 10:04 pm Hi Tania! You could sub corn syrup or maple syrup in place of it, just know the flavor will be different (not as strong). Dark brown sugar would probably give you the closest flavor but be aware that I haven't tested the recipe with these variations, so I cant make any guarantees. If you go the brown sugar route (in addition to the granulated sugar, not in place of) cream it in at the beginning as if it were the molasses. Please let me know which you go with and how they turn out- maybe it can help other readers who may not have that available near them as well. I love these cookies so much! Good luck and happy holidays!

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