Almond Gingersnaps

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READY IN: 27mins
Recipe by Kimmie Kooks

The dough for these can be made ahead and refrigerated of frozen and batched can be baked freash as needed

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients in large bowl. Mix in butter and molasses, using a wooden spoon. If dough does not stick together when pinched, add water 1 tablespoon at a time to bind (dough can also be maid in an electric mixer with a dough hook.
  2. Form into three 1x3x6 inch bars. wrap with waxed paper, refrigerate until firm, about 4 hours (can be refrigerates for up to 5 days or frozen up to 2 months, thaw dough in refrigerator overnight).
  3. Preheat oven to 325 degrees.
  4. cut dough into 1/8-inch clices. Arrange on baking sheet, spacing 1/2 inch appart.
  5. Bake until darkened, 10 to 12 minutes. cool on wire rack.
  6. Store in airtight container.

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