Why You’ll Love This Spelt Flour Ginger Cookies

• A wonderfully complex flavor. The nuttiness from the spelt flour plays so nicely with the warm spices and rich molasses, creating a cookie that tastes far more interesting than your standard version.
• The perfect chewy-meets-crispy texture. We’re aiming for a slightly crisp edge that gives way to a soft, almost bendy center. It’s that classic ginger snap texture, but with a little more heartiness.
• They fill your home with the best aroma. Honestly, the scent of ginger, cinnamon, and molasses baking is half the reward. It’s the definition of cozy.
• Surprisingly simple to make. You don’t need any fancy equipment or techniques. It’s a straightforward dough that comes together in one bowl, making it a fantastic, low-fuss baking project.

Ingredients & Tools

• 210 g spelt flour
• 1 tsp baking soda
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp salt
• 115 g unsalted butter, softened
• 100 g brown sugar
• 1 large egg, at room temperature
• 60 ml molasses (not blackstrap)
• 1 tsp vanilla extract
• 50 g coarse sugar, for rolling (optional, but great for crunch)

Tools: A medium bowl, a hand mixer or stand mixer, a baking sheet, parchment paper, a cooling rack.

Using room temperature ingredients is key here—it helps everything emulsify into a smooth, cohesive dough. And don’t skip the molasses! It’s responsible for that deep, almost bitter-sweet flavor and the beautiful dark color.

Nutrition (per serving)

• Calories: 145 kcal
• Protein: 2 g
• Fat: 6 g
• Carbohydrates: 22 g
• Fiber: 1 g

Serves: 18 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 27 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

• Why spelt flour? Spelt has a lovely, mild nuttiness that doesn’t overpower the spices. It also creates a slightly more tender crumb than whole wheat, so you get that wholesome feel without the density.
• What kind of molasses should I use? Go for a light or regular molasses. Blackstrap is too intense and bitter for this recipe—it will dominate all the other lovely flavors.
• The importance of room temperature. Using a room temperature egg and softened butter is non-negotiable for a smooth, well-creamed dough. If your butter is too cold, you’ll end up with a greasy, separated mess.
• Don’t rush the chilling. I know it’s tempting to skip this step, but chilling the dough is what prevents the cookies from spreading into thin, flat puddles in the oven. It’s worth the wait!

How to Make Spelt Flour Ginger Cookies

Serving Suggestions

Complementary Dishes

• A simple vanilla panna cotta — The cool, creamy, and delicate flavor provides a beautiful, elegant contrast to the spicy, robust cookies.
• A sharp cheddar cheese board — The classic pairing of apple pie with cheddar works here too; the salty, tangy cheese brilliantly offsets the sweet and spicy notes of the cookie.
• Spiced pear and walnut salad — Serve the cookies on the side for a lunch that feels both light and indulgent, with complementary spiced flavors throughout.

Drinks

• Chai latte — It’s a spice-on-spice situation that just feels right, creating a deeply warming and comforting experience.
• Earl Grey tea — The bergamot in the tea adds a citrusy, floral high note that cuts through the richness of the molasses beautifully.
• Cold glass of milk — A timeless, unbeatable combo. The creaminess is the perfect palate cleanser between each spicy, chewy bite.

Something Sweet

• Lemon sorbet — The bright, zingy, and clean flavor of lemon is a fantastic palate-cleanser that complements the deep, warm spices without competing.
• Dark chocolate truffles — A little square of high-quality dark chocolate (70% or higher) alongside a cookie creates a sophisticated, bittersweet pairing.
• Vanilla bean ice cream — Make an ice cream sandwich! The cold, creamy vanilla is the ideal partner for the warm, chewy ginger cookie.

Top Mistakes to Avoid

• Using cold butter and eggs. This prevents proper creaming, leading to a dense, greasy cookie that doesn’t spread correctly. I’ve messed this up before too, and the texture is just not the same.
• Skipping the chill time. If you bake the dough right away, the butter will melt too quickly, causing the cookies to spread excessively and become thin and crisp all the way through.
• Overbaking the cookies. They continue to cook on the hot baking sheet after you take them out. Pull them when the edges are set but the centers still look soft for that perfect chew.
• Overmixing the dough after adding the flour. This develops the gluten in the spelt flour a bit too much, which can result in a tougher, less tender cookie. Mix just until combined.

Expert Tips

• Tip: For an extra flavor boost, toast your spelt flour in a dry skillet over medium heat for 4-5 minutes before using it. Let it cool completely. This deepens the nutty flavor incredibly.
• Tip: If you love a bit of heat, add a pinch of freshly ground black pepper to the dry ingredients. It sounds wild, but it enhances the warmth of the ginger in a really magical way.
• Tip: Use a cookie scoop for perfectly uniform cookies that bake evenly. It also makes the process of rolling the dough balls much faster and less messy.
• Tip: For a crispier cookie, flatten the dough balls slightly before baking. For a thicker, chewier cookie, leave them as tall balls. A little manipulation goes a long way!

FAQs

Can I make these cookies ahead of time?
Absolutely! The dough balls can be scooped, rolled in sugar, and then frozen solid on a baking sheet before being transferred to a freezer bag. They’ll keep for up to 3 months. You can bake them straight from frozen, just add 1-2 minutes to the baking time. This is my secret for having freshly baked cookies anytime a craving strikes.

Can I substitute the spelt flour with all-purpose flour?
You can, but the character of the cookie will change. All-purpose flour will yield a cookie that is slightly less nutty and a bit more soft and cake-like. The swap is 1:1 by weight, but if you’re measuring by volume, spoon your flour into the cup and level it off to avoid using too much.

My cookies came out flat. What happened?
This is almost always due to the dough not being chilled enough, or your butter being too warm. The butter melts before the structure has a chance to set. Next time, ensure you chill the dough for the full hour, and make sure your oven is properly preheated. Using a light-colored baking sheet instead of a dark one can also help prevent excess spreading.

Why is my dough so sticky and hard to handle?
This means it needs more chilling time. Spelt flour can sometimes absorb liquid a bit differently. Pop it back in the fridge for another 30 minutes. If you’re in a real rush, you can chill the scooped balls on the baking sheet for 15 minutes before baking, though a longer chill is always better for flavor.

Can I add other mix-ins like chocolate chips or nuts?
Of course! Chopped crystallized ginger would be fantastic for a double ginger hit, or some white chocolate chips for a sweet contrast. For nuts, toasted pecans or walnuts would be lovely. I’d start with about a half-cup of add-ins and fold them in at the very end.