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"Dutch gingersnaps"
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servings 233 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix together butter, flour, brown sugar, almonds and salt. Form the dough into marble-size balls. Place each ball on an ungreased cookie sheet 1-1/2 inches apart.
  3. Bake cookies for 15 minutes.


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I was served a very crisp flavorful, flat cookie they said was an almond cookie at a resturant so I came home and decided to find a recipe for them. I found this and felt that this was the cook...

Each attempt spread out and burned very quickly at 400.

The cookies spread out and was sticky once it gets hard I crushed it up in little bits and put atop ice cream

I think that there is something missing from the list of ingredients,or something else because 5 minutes in the over and these just become a burnt sugary mess.

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