These ginger molasses cookies made with spelt flour offer a nutritious twist on a classic treat. Spelt flour is a whole grain that provides more protein and fiber than traditional wheat flour, contributing to better digestion and sustained energy levels. The cookies are enhanced by the warming properties of ginger, which can aid digestion and offer anti-inflammatory benefits. The combination of spelt flour and molasses gives these cookies a unique, nutty flavor and a chewy texture, making them a wholesome and flavorful option for holiday baking or any time you crave a comforting treat.
Prep Time: 20 mins | Total Time: 1 hr 35 mins | Servings: 12
Ingredients:
- 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
Directions:
- 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.
Nutrition Facts:
Serving Size 2 cookies; Calories 243; Total Fat 9g; Saturated Fat 5g; Cholesterol 36mg; Sodium 315mg; Total Carbohydrate 39g; Dietary Fiber 2g; Total Sugars 22g; Protein 3g; Potassium 179mg
