Almond Ginger Cookies

 Chewy Almond Ginger Cookies

I always looking for a chance to make a new dessert and share it in an easy form so that avid bakers and beginners can make them without hesitation. So let's start these Chewy Almond Ginger Cookies, although these cookies are best for Christmas occasion but I have made it on Good Friday and post Holi now you will think why so because if you want to make dessert every occasion is suitable and another reason I live in India and this time weather changes winter goes and summer is in the offing and due to this nature's changing process it affects the entire body system and people caught a cough, cold, and flue. These cookies contain; ginger, cinnamon, clove, and molasses will help to fight these illnesses. 

These Almond Ginger Cookies are soft chewy and full of ginger flavor suitable for every occasion and kids love them due to their chewiness and crunch. This recipe calls for shortening but I prefer to use butter just because I love buttery taste along with almond flavor and your cookies will be crispier, I have used white sugar because it is always in your pantry but if you use brown sugar with dark molasses will taste the best.

Now one of the essential point that changing the whole recipe; if you like a paleo, gluten-free version the recipe a few ingredients you have to substitute with; use almond flour, substitute butter with coconut oil, coconut sugar, and honey as sweetener, you will end up with a sticky dough because of almond flour but don't be worry this is normal and do not tempt to add more flour, chilling time is the essential whole success of the recipe depends upon; chilling will solidify the fat in the dough which prevent the cookies to spread much. You can store these cookies in an air-tight container for a week. Try this Banana Cake.


Almond Ginger Cookies
Almond Ginger Cookies

Prep Time 15mins
Cook Time 15mins
Chill Time 1n1/2 hour
Total Time 2hours
Yield 7dozen
Course Dessert
Cuisine American


4 cups all-purpose flour, spoon n leveled

1tbsp grated ginger + 1tbsp ginger powder ( use candied ginger instead of grated)

1tbsp cinnamon  powder

1tbsp clove powder

1 1/2 cups toasted almonds, (make the coarse powder)+ 1tbsp finely chopped

 1 1/2 cups butter, room temperature

1 1/2 cups sugar

1/2 cup molasses

11/2 tsp baking powder 

1 1/2 tsp salt

2 tsp almond flavor


In a bowl cream the butter and sugar until pale in color, add molasses whisk for another 30seconds. Take another bowl to sift the flour, baking powder, salt, ginger, cinnamon, and clover. Stir into the creamed butter-sugar mixture. 


Mix the almond coarse powder, grated ginger, and sliced almonds, and almond extract stir to combine, shape the dough into a couple of logs about 2inchs diameter, and wrap into parchment paper and put them into the refrigerator for about 1n 1/2 or maximum 4 hours; chilling the dough is important and I have used slice and bake method so after sumptuous chilling slicing will be easy, you can make all the preparation a day ahead.


Preheat the oven to 350 degrees F. line the baking tray with parchment paper, slice the dough into 0.5 inch thick cookies and bake for about 10-15 minutes or until edges start to turn brown. Enjoys!!!




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