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Sprouted Spelt Ginger Molasses Cookies

If 'holiday spirit' was a flavour, it would be this cookie.
  • 30 minutes (+30 minutes chilling)
  • 20 Cookies
  • Enjoy by a crackling fire
Get your cider ready, because these sprouted spelt ginger molasses cookies won’t last long! They’re definitely a favourite here at Second Spring, and in our Sprouted Mill & Bakery. With crisp edges, a soft, chewy center and perfectly balanced with spices and sweetness, these cookies are sure to be a crowd pleaser. Sprouted spelt flour adds a nutty richness and wonderfully chewy texture to these cookies. Our sprouted spelt flour is freshly sprouted and finely milled in house from organic Canadian spelt.

tips for making sprouted spelt ginger molasses cookies

  • To properly cream butter and sugar, the butter must be room temperature. Beat until it’s light and fluffy and visibly lightens in colour (about 2 minutes) but be careful not to over beat.
  • Don’t skip the chilling step! This dough is very soft and sticky, it would be very messy and difficult to scoop, and the cookies would spread out too much if the dough is not chilled.
  • Can you chill for longer than 30 minutes? Absolutely! I wouldn’t leave the dough for longer than an overnight rest in the fridge, but you can also freeze the dough for later.
  • Banging the tray on the stovetop is the key to those perfectly cracked tops! Bang gently by dropping the tray from a just a few inches high. Repeat as needed to see the cookies visibly crack on the surface (about 20 times).

ingredient tips and substitutions

  • Blackstrap Molasses: provides the perfect balance of richness and flavour. The recipe will work with other varieties (old fashioned, fancy etc.) but we found them too sweet.
  • Dark brown sugar: gives the richest flavour (darker the better) but the recipe will work with any kind of brown sugar.
  • Butter and egg: can be substituted with vegan butter/egg substitute if needed. 

how to properly measure flour

Spoon flour into a measuring cup until it’s over filled. Sweep the excess flour off the top with a straight edge. Don’t scoop directly with the measuring cup or you will end up with too much flour.

Can I make this recipe without a mixer?

Yes, you can cream together butter and sugar by hand, but be prepared for an arm workout! Using a spatula or wooden spoon, beat the butter and sugar together until fluffy (10 minutes or more).
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Sprouted Spelt Ginger Molasses Cookies

If 'holiday spirit' was a flavour, it would be this cookie.
Prep Time: 20 minutes
Cook Time: 9 minutes
Chilling Time: 30 minutes
Servings: 12 Cookies

What You'll Need:

  • 2⅓ cups Sprouted Spelt Flour
  • 1¾ tsp baking soda
  • 1¼ tsp cinnamon
  • 1 tsp ginger
  • ½ tsp cloves
  • ¼ tsp nutmeg
  • ⅓ cup granulated sugar
  • ½ cup dark brown sugar
  • ¼ cup blackstrap molasses*
  • ⅔ cup butter, room temperature
  • 1 egg, room temperature
  • 1 tsp vanilla

How To Make It:

  • Mix together sprouted spelt flour, baking soda and spices.
  • With a hand or stand mixer with the paddle attachment, cream together butter and sugars until light and fluffy (about 2-3 minutes on medium speed), stopping to scrape the sides of the bowl as needed.
  • Add egg, molasses and vanilla to the butter mixture and mix until well combined.
  • Add dry ingredients and combine just until there is no flour left (dough should be very soft and sticky). Cover and chill for at least 30 minutes.
  • Preheat oven to 350°F. Line a baking tray with parchment paper.
  • Using a cookie scoop or heaping tablespoon, spoon dough onto baking tray. Optional: sprinkle with coarse sugar for extra sparkle! (note: this does make the cookies noticeably sweeter)
  • Bake 7 minutes, then remove the tray from the oven and bang it gently on the stovetop about 20 times. The cookies should spread and crack. Return to the oven for 2-3 minutes until the dough inside the cracks looks set.
  • Allow to cool 5-10 minutes before transferring to a wire rack to cool completely.

Notes

*blackstrap molasses provides the perfect balance of richness and flavour, the recipe will work with other varieties (old fashioned, fancy etc.) but we found them too sweet.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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6 thoughts on “Sprouted Spelt Ginger Molasses Cookies”

  1. Denise

    Can these be made with a gluten free flour??

    Reply
  2. whoiscall

    Great post!

    Reply
  3. Smoky Recipe

    I recently tried this recipe for chocolate chip cookies, and I have to say, they turned out absolutely scrumptious! The instructions were clear and easy to follow, making the whole baking process a breeze. The cookies came out perfectly golden brown on the outside, with a soft and chewy texture on the inside – just the way I like them! smokyrecipe

    Reply
    1. secondspring

      So happy to hear that you loved the recipe!

      Reply
  4. Gypsy

    With other doughs I make them into cookie size and freeze on a tray then bake from frozen. That way I always have cookies available. Would these be ok that way or should I thaw before baking?

    Reply
    1. secondspring

      We love doing this! Can’t beat fresh cookies on demand. When we freeze this dough we thaw before baking, otherwise It won’t spread properly so it won’t get the crackly top or correct texture (they’ll still taste amazing though 😊). 30-60 minutes at room temperature should do the trick.

      Reply
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