The spelt flour in these ginger molasses cookies offers a chewy texture and a nutty flavor that shines with the ginger in this easy holiday cookie recipe.
- 1 ¼ cups all-purpose flour
- 1 cup spelt flour
- 4 teaspoons ground ginger, divided
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup packed dark brown sugar
- ½ cup granulated sugar, divided
- ¼ cup dark or unsulfured molasses
- 1 large egg
- Step 1
Whisk all-purpose flour, spelt flour, 2 teaspoons ginger, baking soda, cinnamon, salt and cloves in a large bowl until combined.
Beat butter, brown sugar and 1/4 cup granulated sugar in a large bowl with an electric mixer on medium speed until combined, about 3 minutes. Add molasses and egg; beat until combined, about 1 minute, stopping to scrape down the sides of the bowl as needed. Reduce mixer speed to low; gradually beat in the flour mixture until combined, about 1 minute. Cover and refrigerate for 30 minutes.
Position racks in upper and lower thirds of oven; preheat to 375°F . Line 2 large rimmed baking sheets with parchment paper. Combine the remaining 2 teaspoons ginger and 1/4 cup granulated sugar in a small bowl.
Shape the chilled dough evenly into 24 balls (about 1 heaping tablespoon each). Roll each ball in the ginger-sugar mixture until well coated. Arrange 2 inches apart on the prepared baking sheets. Bake until browned and edges are set, about 12 minutes, rotating the baking sheets between the top and bottom racks halfway through cook time. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely, about 30 minutes.
Serving Size: 2 cookies Per Serving: 243 calories; fat 9g; cholesterol 36mg; sodium 315mg; carbohydrates 39g; dietary fiber 2g; protein 3g; sugars 22g; niacin equivalents 2mg; saturated fat 5g; vitamin a iu 260IU; potassium 179mg.