It isn’t Christmas without some soft and chewy ginger molasses cookies. Seriously, those sublimely chewy, soft ginger molasses cookies, adapted from Pam at For the Love of Cooking, are the epitome of “Christmas” for me. The original recipe was perfectly lovely, but I wanted to use up the flours in my pantry, so I have tweaked a bit by using a mix of dark rye and white spelt flour instead of plain flour. Enjoy them with a big glass of cold milk or give away as holiday gifts.
- In a mixing bowl, add in the rye flour, spelt flour, baking soda, spices and salt. Mix thoroughly.
- Beat brown sugar, oil and molasses until well combined. Add in egg and beat for a minute, scraping down the sides of the bowl as needed.
- Stir the flour mixture to the molasses mixture until just combined. Add in chopped crystallized ginger and mix. Preheat the oven to 180C/350F.
- Roll the mixture into 13/4-inch balls, then roll with white granulated sugar and place them on the parchment-lined baking sheets. Bake the cookies, one sheet at a time, on the upper rack for about 13 minutes. Remove and cool for 5 minutes before transferring them to wire rack to cool completely.