Gingerbread, Gingerbread, Ginger All the Way


It’s funny that people always describe cookies as “ginger” cookies.  I have yet to see a recipe that has more than 1 teaspoon of ginger in it.  This recipe only has 1/2.  It actually has more cinnamon.  Perhaps it would be more accurate to call these “molasses cookies with assorted spices.”  Funny.  Gingerbread sounds more catchy.

Anyway, I am a big fan of ginger, cinnamon, and molasses, for a multitude of reasons.  I have a finicky stomach, for one thing.  Ginger and cinnamon are both good at soothing an upset tummy.  Besides adding taste, cinnamon is great for stabilizing blood sugar levels and preventing unhealthy spikes.


When it comes to cookies, molasses is a secret weapon.  Molasses makes things sweet as well as moist and chewy.  We’ve all broken a tooth or two trying to chew a gingersnap.  Molasses is good at softening up baked goods so you don’t have to have your dentist on speed-dial.

Whatever you choose to call these cookies is your choice.  Bring them to a holiday party…or just keep them for yourself.  Your decision.  I know I’ve made mine.



makes ~18 cookies

[adapted from running to the kitchen]

3/4 cup spelt flour

1/2 cup white or whole wheat flour

1/2 baking soda

1 t cinnamon

1/2 ginger

1/8 t salt

2 T molasses

1/4 cup maple syrup

1 egg

1 T canola oil


2 T sugar

1/2 t cinnamon

In a large bowl, combine dry ingredients and whisk.  In a small bowl, combine wet ingredients and whisk until smooth.  Add wet to dry and stir until combined.  Cover and refrigerate for at least two hours.

After refrigeration, roll 1 T dough into a ball and roll ball in coating, if desired.  Bake on parchment-lined baking sheets at 350˚F for 8 minutes.

Remove cookies from oven, flattening them with a spatula.  After 5 minutes, transfer cookies to wire racks to finish cooling.



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