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Ginger-almond cookies bring warm ginger and nutmeg to the classic almond cookie: crisp edges, soft puffy centers, and a fragrance that fills the kitchen. They are the simplest of the almond cookie family, no mix-ins, just spice. Perfect with afternoon tea.
Pro Tips
- Whisk the ground ginger and nutmeg through the flour mixture first so the spice distributes evenly through the dough.
- Keep the coconut oil softened rather than melted. It creams with the palm sugar just enough to hold the cookie's shape.
- Flatten each 3-tablespoon ball to 3/4 inch thick. Roll them thinner and the centers lose their softness.
- Bake at 325 F on two racks and rotate the sheets halfway through for even color.
- The cookies puff in the oven and settle as they cool, so the 10-minute rest on the sheet is what sets them.
Frequently Asked Questions
Can I use fresh ginger instead of ground?
Ground ginger is the right texture here. Fresh ginger adds moisture that changes the dough, so stick to the dried spice for baking.
How do I store ginger-almond cookies?
Airtight at room temperature for up to 5 days. The flavor deepens after a day, so making them ahead is a good plan.
Can I make these cookies softer or crisper?
Bake about 22 minutes for softer centers and up to 25 for crisper edges. Either way, pull them while the centers still look slightly underdone.
Are ginger-almond cookies paleo?
Yes. Almond flour, almond meal, coconut oil, palm sugar, eggs, and spices, with no grains or dairy.
Recipe Card
Ingredients
Method
- 1.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F.
- Line two large baking sheets with parchment paper.
- Whisk flour, baking powder, salt, and ginger together in a large bowl.
- 2.
- In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined.
- Beat in the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as necessary.
- 3.
- Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
- Mix in the almond meal until just incorporated.
- 4.
- Working with about three tablespoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. Flatten cookies to a three-quarter-inch thickness using your palm.
- 5.
- Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy (22 to 25 minutes), switching and rotating the baking sheets halfway through baking.
- 6.
- Let the cookies cool on the baking sheets for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
