This Almond Gingerbread Cookies (Almond Croissant Filling) recipe yields soft and chewy gingerbread cookies with an almond flour almond croissant filling. I also garnish these with a bit of almond glaze and sliced almonds for even more almond flavor. These almond Christmas cookies would be a great addition to a holiday cookie box for gifting because they stay moist for days!
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I developed this cookie recipe for Selefina Spices to showcase their Gingerbread Spice Blend. It's SUPER potent so there's no need to use fresh ginger (but you can if you really want to). The cookie dough has lots of gingerbread spice and molasses for a classic gingerbread flavor, but I also add almond extract to tie in to the almond croissant filling. The filling, which is mostly almond flour, is adapted from A Happy Home in Holland. I added butter to make it spread with the cookie.
These are a drop cookie. If you're looking for cut-out gingerbread cookies I recommend my Swedish Pepparkakor, which are delightfully thin and crunchy, but also full of warm holiday spices. I love punching them out as gingerbread men to put them on this Gingerbread Snack Cake as decoration.
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Why you'll love this recipe
- These cookies stay soft for days!
- This recipe takes all the flavors of classic gingerbread cookies and combines it with almond for a new take on the holiday favorite.
- You don't need to use cookie cutters for this easier drop-style cookie.
Ingredients
- Granulated sugar sweetens the the cookie dough and filling.
- Powdered sugar sweetens the almond glaze.
- All-purpose flour is the base of the cookie dough.
- Almond flour is the base of the almond filling. I like using Blue Diamond almond flour because it has a superfine texture.
- Almond extract flavors the dough, filling and glaze.
- Sliced almonds garnish the tops of the cookies.
- Unsalted butter adds richness and moisture to the dough and the filling.
- Molasses brings a rich brown sugar sweetness to the dough.
- Egg binds the dough and the filling.
- Lemon zest flavors the filling. It's subtle and optional!
- Heavy cream provides moisture for the almond glaze, but you can use milk or water instead.
- Baking soda gives the cookies a bit of lift.
- Kosher salt balances the sweetness of the cookies.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this almond gingerbread cookies (almond croissant filling) recipe to your liking:
- Homemade spice blend — If you don't have gingerbread spice blend, you can substitute it for 1 teaspoon cinnamon, 1 teaspoon of ground ginger, and small pinches of cloves, nutmeg and allspice.
- No filling — omit the filling and scoop the cookies normally. If you omit the filling, I recommend increasing the almond extract in the dough to 2 teaspoons.
- Icing — swap the heavy cream for milk, almond milk or water, or swap for a royal icing if you like it crunchy. Or leave the glaze off if you prefer.
- Almonds — I used sliced almonds for garnish, but you can also use flaked, slivered or chopped almonds.
- Vanilla — add vanilla extract in addition to or instead of almond extract.
- Molasses — you can use unsulphured molasses or blackstrap molasses. I prefer Grandma brand unsulphured molasses.
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This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make These Almond Gingerbread Cookies Step-By-Step
Step 1: Line a cookie sheet with parchment paper or a silicone baking mat. In a medium bowl, combine the granulated sugar and room temperature butter. I like to do this with gloved hands for speed, but a spatula will work too. Add the almond flour and lemon zest and stir. Add the egg and almond extract.
Step 2: Knead with your hands until a dough forms. Form into a log and wrap in plastic wrap. Let refrigerate until needed, at least one hour.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with beaters, cream together the butter and sugar, about 3 minutes. The mixture should be lighter in color and fluffy. Add the egg, molasses and almond extract, beating to combine.
Step 4: In a separate medium bowl, whisk together the flour, baking soda, kosher salt and gingerbread spice blend. Add the whisked dry ingredients to the wet ingredients and mix on low until combined. Transfer the bowl to the refrigerator to let the dough chill for at least 1 hour.
Step 5: When ready to bake, preheat the oven to 350°F. Slice or scoop 1 teaspoon portions off the almond paste log. Flatten them and set them aside. Scoop out the cookie dough with a 1 oz cookie scoop (2 tablespoon capacity) into balls. Break apart each ball into two equal portions and flatten them with your hands or between plastic. Place one portion of the almond filling atop a portion of cookie dough. Top with the other portion, seal the edges and roll between your hands to smooth the puck. Place 8 cookie dough pucks on the prepared baking sheet, spaced two inches apart and bake for 10-12 minutes. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 6: In a small bowl add the powdered sugar, cream (or milk or water) and almond extract. Whisk and add more liquid as needed to get your desired consistency. Pipe or spoon over the cooled cookies and garnish with sliced almonds.
Top tips
- Two pieces of plastic wrap makes the rolling/flattening for the filling process so much easier. You could also use parchment paper.
- Bang the pan on the counter or oven rack when the cookies are done baking for a flatter cookie, then transfer to a cooling rack.
Recipe FAQs
Store baked cookies in an airtight container at room temperature for up to four days.
I would not recommend this. If you want to make these gluten-free, I recommend using a 1-to-1 gluten-free baking mix.
Yes, freeze the filled cookie dough pucks in an airtight container in the freezer for up to 3 months. Let come to room temperature before baking.
More recipes you'll love
Lastly, if you make this Almond Gingerbread Cookies (Almond Croissant Filling) recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Almond Gingerbread Cookies (Almond Croissant Filling)
Equipment
Ingredients
Almond paste filling
- ¾ cup granulated sugar (125g)
- 2 tablespoon unsalted butter (28g)
- 1 cup almond flour (125g)
- ½ large egg beaten
- 1 teaspoon almond extract
- ½ teaspoon lemon zest optional
Chewy gingerbread cookies
- ¾ cup unsalted butter (170g)
- 1 cup granulated sugar (200g)
- 1 large egg
- ¼ cup molasses (78g)
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour (300g)
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon Selefina Gingerbread Spice Blend*
Glaze and garnish
- 1 cup powdered sugar (120g)
- 2 tablespoon heavy cream or milk or water
- ¾ teaspoon almond extract
- ¼ cup sliced almonds
Instructions
Do ahead
- The almond paste filling and cookie dough can be made a day or two ahead of time and stored in the refrigerator. Both need to chill for at least 1 hour.
- Line a sheet pan with parchment paper or a silicone baking mat.
Make the almond paste
- In a medium bowl, combine the granulated sugar and butter. I like to do this with gloved hands for speed, but a spatula will work too. Add the almond flour and lemon zest and stir. Add the egg and almond extract. Knead with your hands until a dough forms. Form into a log and wrap in plastic wrap. Let refrigerate until needed, at least one hour.
Make the cookie dough
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with beaters, cream together the butter and sugar, about 3 minutes. The mixture should be lighter in color and fluffy.
- Add the egg, molasses and almond extract, beating to combine.
- In a separate medium bowl, whisk together the flour, baking soda, kosher salt and gingerbread spice blend. Add the whisked dry ingredients to the wet ingredients and mix on low until combined.
- Transfer the bowl to the refrigerator to let the dough chill for at least 1 hour.
Bake
- When ready to bake, preheat the oven to 350°F.
- Slice or scoop 1 teaspoon portions off the almond paste log. Flatten them and set them aside.
- Scoop out the cookie dough with a 1 oz cookie scoop (2 tablespoon capacity) into balls. Break apart each ball into two equal portions and flatten them with your hands or between plastic. Place one portion of the almond filling atop a portion of cookie dough. Top with the other portion, seal the edges and roll between your hands to smooth the puck.
- Place 8 cookie dough pucks on the prepared baking sheet, spaced two inches apart and bake for 10-12 minutes. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Make the glaze
- In a small bowl add the powdered sugar, cream (or milk or water) and almond extract. Whisk and add more liquid as needed to get your desired consistency.
- Pipe or spoon over the cooled cookies and garnish with sliced almonds.
Video
Notes
Nutrition
Originally published 12/04/2025.
I love the filling in these! Such a fun surprise in the middle. Full disclosure, I am the author of this recipe.