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Ginger Chews

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. 

15 comments

Kristen

Are you using salted or unsalted butter in this recipe?

Shira

Hi Diana! You can definitely freeze the cookie dough! We recommend to shape the cookies and freeze them shaped! Then you can bake them anytime. We hope that helps.

Shira

Hi Kathleen!

The ingredients are exactly we make them here at the shop, if you couldn’t get the same results at home it is possible you could try lowering the flour a little. If you are using the Sifted Spelt Flour they should turn out just like they are meant to be! We hope that helps!

Kathleen Whitlock

I made these yesterday. I weighed my ingredients. I made the recipe exactly as written. The flavor was lovely but they were very dry. I played around with temperature after the first tray but still not right. Were ingredients weighed or measured when the recipe was tested? I’d like to make again just not sure what to adjust. Thank you.

Diana

Love your flours and recipes! Can any of the cookie recipes be made ahead and refrigerated or frozen until ready for baking? Thanks!

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