Almond Butter Gingerbread Cookies in snowflake shape on parchment paper in a pan on a white background

Almond Butter Gingerbread Cookies

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Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

15 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

12 minutes

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TOTAL TIME:

27 minutes

INGREDIENTS

Cookies:
¼ cup JUSTIN’S® Classic Almond Butter (or JUSTIN’S® Maple Almond Butter)
¼ cup Butter, softened
½ cup Brown Sugar
1 Egg
3 tablespoons Molasses
1 ½ cups Whole Wheat Pastry Flour
½ teaspoon Baking Soda
½ teaspoon Cinnamon
½ teaspoon Ginger
¼ teaspoon All-Spice
¼ teaspoon Salt

Icing:
1 ½ cups Powdered Sugar, sifted
1 Egg White
1 teaspoon Lemon Juice

DIRECTIONS

For the Cookies:

1. In a large bowl, beat together the butter, JUSTIN’S® Classic Almond Butter, and brown sugar.

2. Add the egg and molasses and beat until well combined.

3. Add the dry ingredients (flour through spices) and mix until just combined.

4. Roll the dough into a large ball, cover with plastic wrap and refrigerate at least two hours.

5. Preheat the oven to 350°F.

6. On a lightly floured surface, roll the dough out to a ¼-inch thickness.

7. Cut into desired shapes with cookie cutters.

8. Place the cookies 1 inch apart onto an ungreased cookie sheet.

9. Bake for 10-12 minutes. Cool completely.

For the Icing:

1. In a small bowl, whisk together the powdered sugar, egg white, and lemon juice.

2. Ice the cookies and enjoy!

This Recipe Serves 12

INGREDIENTS

Cookies:
¼ cup JUSTIN’S® Classic Almond Butter (or JUSTIN’S® Maple Almond Butter)
¼ cup Butter, softened
½ cup Brown Sugar
1 Egg
3 tablespoons Molasses
1 ½ cups Whole Wheat Pastry Flour
½ teaspoon Baking Soda
½ teaspoon Cinnamon
½ teaspoon Ginger
¼ teaspoon All-Spice
¼ teaspoon Salt

Icing:
1 ½ cups Powdered Sugar, sifted
1 Egg White
1 teaspoon Lemon Juice

DIRECTIONS

For the Cookies:

1. In a large bowl, beat together the butter, JUSTIN’S® Classic Almond Butter, and brown sugar.

2. Add the egg and molasses and beat until well combined.

3. Add the dry ingredients (flour through spices) and mix until just combined.

4. Roll the dough into a large ball, cover with plastic wrap and refrigerate at least two hours.

5. Preheat the oven to 350°F.

6. On a lightly floured surface, roll the dough out to a ¼-inch thickness.

7. Cut into desired shapes with cookie cutters.

8. Place the cookies 1 inch apart onto an ungreased cookie sheet.

9. Bake for 10-12 minutes. Cool completely.

For the Icing:

1. In a small bowl, whisk together the powdered sugar, egg white, and lemon juice.

2. Ice the cookies and enjoy!

This Recipe Serves 12

Great Summer Recipes
Gingerbread Almond Butter Pancakes with peanut butter drizzle on a white plate with wooden background with pine tree

Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!