Almond Gingerbread Cookies

These tasty delights are perfect any time of year! Because who doesn’t want to be greeted at the door with almond gingerbread cookies. But they’re great at Christmas too, if you prefer a softer cookie than the traditional gingerbread man.

Not everyone likes the hard gingerbread cookies, and they don’t like the crumbs in their milk, hot chocolate or coffee when they have to dunk them. These gingerbread cookies are for them.

The slivered almonds give it a bit of a crunch, and elevate lowly gingerbread cookies to an adult favorite.

Almond Gingerbread Cookies

A nice soft gingerbread cookie.

  • 3 c flour
  • 2 tsp McCormick Ginger, Ground
  • 1 tsp McCormick Cinnamon, Ground
  • 1 tsp baking soda
  • ¼ tsp McCormick Nutmeg, Ground
  • ¼ tsp salt
  • ¾ c butter, softened
  • ¾ c firmly packed brown sugar
  • ½ c molasses
  • 1  egg
  • 1 tsp McCormick Pure Vanilla Extract
  • 1⅓ c sliced almonds
  1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt.

  2. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight.

  3. Heat 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.

  4. Bake 8-10 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.

Cookies & Squares

Recipe and photo courtesy of McCormick

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