Indulge in the warmth of the holiday season with these Gingersnap Cookies featuring our signature Cinnamon Snickerdoodle Nut Butter. These cookies boast a perfect blend of spicy ginger, molasses, and cinnamon, creating a delightful treat that's both nostalgic and utterly irresistible. Bake up a batch of these aromatic, chewy delights to elevate your festive gatherings and bring joy in every bite! 

Ingredients:

• 1 cup Cinnamon Snickerdoodle Nut Butter
• 1 cup packed light brown sugar
• ½ cup molasses
• 2 tsp vanilla extract
• 3 tbsp almond milk
• 1 ¾ cup all-purpose flour
• 1 tbsp baking soda
• ½ tsp salt
• 1 tbsp ground ginger
• 1 tbsp cinnamon
• ½ tsp nutmeg
• Extra light brown sugar, for rolling the cookies

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
2. In a stand mixer with the paddle attachment (or a large mixing bowl), combine the nut butter and sugar until smooth. Add in the molasses and vanilla mixing until creamy.
3. Add 1 cup of flour, along with the baking soda, salt, ginger, cinnamon, and nutmeg to the bowl, and beat on low speed. Continue adding the remainder of the flour until just combined.
4. Scoop our 1.5-2 tbsp of the dough and form into a ball. Roll into a bowl with the extra sugar and transfer to the baking tray, pressing the cookies slightly to flatten. Repeat with the remainder of the mixture.
5. Bake the cookies for 12 minutes, or until slight cracks begin to form.
6. Remove from the oven and let cool for 10-15 minutes before serving.
7. Enjoy! These are best kept in an airtight container at room temperature for 4-5 days.