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!

Course Dessert

Cuisine American

Diet Low Lactose

Prep Time 10

Cook Time 15

Chill time 2

Total Time 25

Servings cookies

Calories 103kcal

Author Jessy Freimann

Equipment

Ingredients

1 ½ cups salted butter, softened
1 ½ cups granulated sugar
¾ cups molasses
4 cups all purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons Kosher salt
1 ¼ Tablespoon ground ginger
1 Tablespoon ground cinnamon
1 Tablespoon ground cloves
1 ½ cups almonds, finely chopped

Instructions

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 F on a greased pan (or lined pan) for 12-15 minutes. Mine were ready around 12 minutes. Cool and serve.

Notes

These will last up to 1 week at room temperature.

Nutrition