Thursday, November 5, 2015

Gingersnaps

This is the perfect cookie to serve with pumpkin dip, or just enjoy with a big cold glass of milk! Slightly crispy with a chewy center! Oh so yummy. You just can't stop with one...or two!

Gingersnap Cookies

1 cup salted butter
2 cups Sucanat (which is whole cane sugar or 1 cup brown sugar/ 1 cup white sugar)
3 eggs
1/2 cup Almonds, ground
1 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon ginger
1 Tablespoon cinnamon
teaspoon allspice (optional)
2 teaspoons baking soda
2 cups flour 

Preheat oven to 350 degrees F. In mixer add butter and sucanat beat on high speed till light and fluffy. Add eggs, one at a time making sure each is well mixed before adding the next. Add almond and vanilla.


Place flour, spices and baking soda into a large bowl; mix. Then slowly add to wet ingredients. Mix until just combined.

Scoop a heaping 1 inch size amount of cookie dough into ungreased cookie sheet. Bake for 11-13 minutes or until edges are just turning brown. Let cool for 5 minutes before removing from pan. Enjoy!

You just can't resist 'em!





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