Crisp Almond Gingersnaps

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“A tradition in my house, my mother got these out of some magazine a gazillion years ago (BH&G? Redbook? Women's Day? who knows...) These are absolutely delicious with a hot cup of tea, or by themselves, or get the picture. Totally addictive, I love to leave one of the logs unbaked, and slice and bake when unexpected company comes over (or I'm simply craving them...) I never end up rolling these in round rolls, but rather, flatten them so that, when cut, they make rectangular cookies. Mmmmm... (Prep time does not include chilling time)”

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl. Beat until well blended and light.
  3. Stir in nuts and flour.
  4. On a lightly floured board shape dough into 2 logs about 10-inches long.
  5. Wrap tightly in waxed paper or plastic wrap, chill overnight.
  6. Cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.
  7. Cool cookies on a wire rack.
  8. Store in an airtight cookie tin in a cool dry place.

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