Ginger Spark Almond Cookies
"Ginger Spark Almond Cookies" are classic cookie, mixing the almond butter with crystallized ginger. In ancient traditions, these cookies have quickly contemporary dessert cuisines. Suitable for various occasions, they are a perfect fit for dessert, a sweet snack, or as a companion to your coffee or tea break. The major ingredients include smooth almond butter, brown sugar, crystallized ginger, and a blend of egg, baking soda, vanilla extract, and a pinch of kosher salt. The preparation involves a simple method of mixing the ingredients to form a dough, then baking until golden and set. The taste of Ginger Spark Almond Cookies is a delightful balance of sweet and spicy, with the almond.
- 1 cup Smooth Almond Butter, well stirred
- ¾ cups Firmly Packed Brown Sugar
- ⅓ cups Finely Chopped Crystallized Ginger
- 1 Large Egg
- 1 teaspoon Baking Soda
- 1 teaspoon Pure Vanilla Extract
- ⅛ teaspoons Kosher Salt
- Preheat the Oven:
Get your oven ready by preheating it to 325°F (165°C). This will ensure that it's perfectly warm for baking your delicious cookies.
- Mix Ingredients:
Now, let's create the dough! In a mixing bowl, bring together the almond butter, brown sugar, ginger, egg, baking soda, vanilla, and a pinch of salt. Grab a wooden spoon and give it a stir. Keep at it until the mixture transforms into a dough. Take rounded tablespoons of the dough and drop them onto a large, ungreased baking sheet. Make sure to leave some space between each cookie, about 1½ inches (4 cm) apart.
- Bake to Perfection:
Put baking sheet into the preheated oven. Bake the cookies. This should take approximately 15 minutes. Let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool. Once cooled, indulge in an airtight container at room temperature for up to 5 days.
