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Almond-Gingerbread Cookies

Spread cheer with a batch of these classic gingerbread cookies with a crunch of toasted almonds. Skill Level: Intermediate

20 min Prep
30 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 143
Protein 2.4g
Total Carbohydrates 18.2g
Dietary Fiber 0.9g
Net Carbohydrates 17.3g
Sugar 6.7g
Total Fat 6.9g
Saturated Fat 3.2g
Trans Fat 0.2g
Cholesterol 18.4mg
Sodium 67.9mg
SmartPoints® 6.0


  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar, firmly packed
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/3 cups sliced almonds


  1. Mix the flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl.
  2. Beat the butter and brown sugar in separate large bowl with an electric mixer on medium speed until light and fluffy.
  3. Add the molasses, egg and vanilla extract, then beat well.
  4. Gradually beat in the flour mixture on low speed until well mixed.
  5. Press the dough into a thick, flat disk.
  6. Wrap the dough in plastic wrap. Refrigerate 4 hours, or overnight.
  7. Preheat the oven to 350 ┬░F.
  8. Shape the dough into 1-inch balls.
  9. Roll the balls in the sliced almonds, pressing almonds into the dough.
  10. Place the balls 2 inches apart on ungreased baking sheets.
  11. Bake 8 to 10 minutes, or until edges of cookies just begin to brown.
  12. Remove to wire racks, and allow to cool completely.


Store the cookies in an airtight container up to 5 days.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company