Almond Gingerbread Cookies Recipe

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Spread holiday cheer with a batch of these classic gingerbread cookies with a crunch of toasted almonds.
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Servings:
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Ingredients
  • 3 cups flour
  • 2 teaspoons McCormick® Ginger, Ground
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1 teaspoon baking soda
  • 1/4 teaspoon McCormick® Nutmeg, Ground
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 1/3 cups sliced almonds
Directions
PREP
20 mins
COOK
10 mins

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

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Nutrition (per serving)
Calories: 151 Calories
Fat: 7 Grams
Protein: 2 Grams
Cholesterol: 19 Milligrams
Carbohydrates: 20 Grams
Sodium: 102 Milligrams
Fiber: 1 Grams

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