we are almost in the holiday season (although it seems to have started extra early this year because 2020) & i find myself baking more cookies then ever! from simple drop cookies to cut-out cookies, i can't get enough cookies (#cookiemonster). with smaller gathering limits in place until the rest of 2020, i am substituting my usual fancy holiday desserts for smaller batch treats. they make for wonderful edible gifts & who doesn't love a good christmas cookie exchange?
this cookie is an almond twist on a classic gingersnap cookie! it has crispy edges with a soft & chewy centre (so the best kind of cookie). i love how the almond flavours pair with the warming gingerbread spices. i used a blend of bob's red mill all-purpose flour & super-fine almond flour, as well as a splash of almond extract for double the almond flavour. these cookies bake up so crinkly & beautiful, without the hassle of rolling & cutting dough. they also freeze incredibly well, so you can have them on hand all season long!
ingredients
- 1 1/2 cups bob's red mill all-purpose flour, sifted
- 1/2 cup bob's red mill super-fine almond flour
- 2 teaspoons baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 3/4 cups unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- granulated sugar, for rolling
directions
- preheat oven to 350(f) degrees & line two baking sheets with parchment paper. set aside.
- in a large mixing bowl sift together the flours, baking powder, ginger, cinnamon, nutmeg & salt. set aside.
- in a separate large mixing bowl whisk together the butter, brown sugar, egg, molasses, vanilla & almond extract until well blended.
- mix in the dry ingredients until dough comes together, about 60 seconds.
- shape cookies into 12 to 16 evenly sized rounds, roll in granulated sugar, transfer to the prepared baking sheet & press down to flatten. refrigerate for 15 minutes to firm up.
- bake for 8 to 10 minutes, tapping the pan against the counter top halfway through to produce crinkles. transfer to a cooling rack to cool completely. freeze in a lidded tupperware for up to two weeks!
