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


  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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