Almond Flour Gingerbread Cookies

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
In a medium mixing bowl or bowl of a stand mixer, add the butter and brown sugar. Beat to combine for about 30 seconds. Add in the remaining wet ingredients and mix to combine.
Add in the dry ingredients, making sure to spoon and level the flour to measure. Mix until everything is well combined. Set the dough in the fridge to set for 15 minutes. This will also make it easier to scoop.
In a small bowl, mix together the white sugar and sanding sugar.
Use a medium cookie scoop and scoop the dough in balls, roll in the sugar and set on the prepared baking sheets, leaving enough space between each for spreading. I usually do no more than 6 per sheet.
Bake, one cookie sheet at a time, for 12-16 minutes. The center should look set, but they will continue to firm as they cool so leave them a bit soft if you want them chewy.
Use a round cookie cutter to swivel around the edges to create perfect circles as soon as they come out of the oven.
Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!

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