These Ginger Chews are a classic recipe that are made even tastier with the complex flavour of our Flourist Sifted Spelt Flour. Use a small cookie scoop as these will spread into a thin and chewy cookie.
Ginger Chews
3/4 cup (170 g) butter, room temperature
1 cup (198 g) granulated sugar
1 large egg
4 tbsp (85 g) molasses
2 cups (276 g) Flourist Sifted Spelt Flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
2 tsp ground ginger
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a standing mixer with a paddle attachment or with a hand blender, beat together butter and sugar. Add egg and molasses and beat until smooth. Stir together the dry ingredients, and then add to the batter and mix until well blended. Scoop using a small sized cookie scoop onto the prepared baking sheet, spacing them nice and far apart from each other as these will spread quite a lot. Flatten with a measuring cup dipped in sugar.
Bake for 10 minutes before turning and baking for another 2-3 minutes until the edges are golden.
Comments
Hi Elisabeth! We don’t have the yield recorded but I would estimate about 1 1/2 dozen if using about 2 tbsp of dough per cookie. Happy baking!
Hi Diane! I would recommend using about 2 tbsp of dough per cookie. Happy baking!
How many cookies does one recipe make, please?
These are really good and very easy. Even aside if you roll the balls of dough and toss them in a bit of sugar before squishing. My first batch wasn’t very chewy so reduced bake time for the second and third tray. They do spread a lot so take the spacing suggestion seriously.
Is a small cookie scoop equivalent to a tablespoon or a teaspoon.
Looking forward to making these cookies!
Thanks!
Hi Toni,
This recipe can be made with any whole grain flour inlcuding Rye, but we recommend reducing the amount of flour by 2 tbsp per cup, so 4 tbsp total in this recipe. If you find it’s too moist at that point you can increase the flour by 1 tbsp at a time. Switching between any of sifted flours won’t require any adjustments.
Thank you!
Hi Kristen,
We use salted butter in this recipe.
Thank you!
What adjustments would need to be made if using other flours? I have rye and red fife on hand at the moment.
New favourite Xmas cookie!
These cookies turned out phenomenal. I highly recommend refrigerating the cookie dough briefly before baking to allow the butter to harden a little bit so the spread is less pronounced. Delicious!