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Charlotte Tanaka's Ginger-Almond Cookies

charlottecharlotte tanaka

This is probably the best selling cookie I created for Charlittles: Little cookies -- ’lotta taste

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Makes 60-70 littles

Makes 60-70 littles
Makes 60-70 littles


  • 1 c unsalted butter
  • 1 c granulated sugar
  • 1/2 c brown sugar
  • dash of vanilla
  • 2 eggs
  • 1/4-1/2 c molasses
  • 1 T ginger, ground
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t cloves
  • 1/4 t black pepper, ground
  • dash of Kosher Salt
  • dash of cayenne pepper
  • 1 t baking soda
  • 1 c almonds, blanched, peeled and ground
  • 4 c flour
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Cream together butter and sugars until smooth.

Add vanilla, molasses, and eggs, one at a time. Blend until just incorporated. Do not over mix or cookies will become tough.

Gently fold in flour, baking soda, spices and ground almonds. Blend just until incorporated.

Use a small ice cream scoop to measure out dough into equal pieces. Use a scoop about the size of a large marble. Roll dough in your hands to make round balls. Roll the balls in sugar. Freeze for at least two hours.

Pre-heat oven to 325*. Bake the frozen dough pieces for 8 minutes on parchment-lined baking sheets. Rotate the sheet pan and bake for an additional 6-9 minutes. Cookies will just crack when they are done.

Recipe Notes

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These are yummy by themselves or served with vanilla ice cream.

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