Description
Soft and warmly spiced almond flour gingerbread cookies with a chewy center and lightly crisp edges, perfect for holiday baking.
Ingredients
- 2 tablespoons unsalted butter (room temperature)
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups fine blanched almond flour
- 1 1/2 tablespoons tapioca starch
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sanding sugar
- 2 tablespoons white sugar
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, beat the butter and brown sugar together for about 30 seconds until combined. Add the molasses, egg, and vanilla extract, and mix until smooth.
- Add the almond flour, tapioca starch, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Mix until a cohesive dough forms.
- Refrigerate the dough for 15 minutes to firm up.
- In a small bowl, combine the sanding sugar and white sugar.
- Scoop the dough into balls using a medium cookie scoop, roll each in the sugar mixture, and place on the prepared baking sheets with space between each cookie.
- Bake one sheet at a time for 12–16 minutes, until the centers are set but still soft.
- Optionally, use a round cookie cutter to shape the cookies immediately after baking.
- Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent excessive spreading.
- For softer cookies, remove them from the oven when centers are slightly underbaked.
- Store in an airtight container at room temperature for up to 4 days.
- These cookies freeze well for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
