Spelt Gingerbread Cut-Out Cookies

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How do you like my cookie-loving reindeer children?

I can’t believe that there is less than a month until Christmas now! There are still some fun Christmas crafts and recipes that I wanted to share with you all so that you can do them with your children too, so I better get posting! So far we have made the Rudolph Reindeer Cookies, Spelt Gingerbread Cut-Out Cookies and some Candy Cane Sugar Cookies (recipe to come). Christmas seems like a good excuse to bake, even if the cookies don’t last until Christmas. We are having fun trying out new recipes and eating them too.

Today I wanted to share a recipe that I came up with for Spelt Gingerbread Cut-Out Cookies that we made last week.

As with most of my baking recipes, these are sweetened with pure maple syrup and since they are gingerbread, there is some blackstrap molasses in there too.

Spelt Gingerbread Cut-Out Cookies

A healthier Christmas treat made with spelt flour and sweetened with pure maple syrup. A perfect sweet and spicy ginger cookie.

Makes approximately 30 cookies (depending on what cookie cutters you use)

Ingredients

  • 2 1/2 cups spelt flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 cup sunflower oil
  • 1/2 cup pure maple syrup
  • 1/4 cup blackstrap molasses
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, combine the flour, baking soda, salt and spices.
  2. In a separate, smaller mixing bowl, whisk together the oil, maple syrup and vanilla.
  3. Add the wet ingredients to the dry ingredients and mix until combined.
  4. Place the cookie dough in the refrigerator to chill for 35 minutes.
  5. Once the dough has chilled, preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  6. Roll the dough out 1/4 inch thick onto a large clean surface with a non-stick rolling pin and cut with your Christmas cookie cutters.
  7. Place the cookies onto the baking sheet and bake for 6-8 minutes, watching carefully that they do not burn.
  8. Allow to cool completely before removing from the pan.

These were a lot of fun to make and are especially yummy! I love molasses and ginger in my baking. This batch had to be taken to Grandma’s house early because I had already made a few different batches that have been eaten up. If you think that freezing them would keep you from eating them, you would be wrong. They just taste even better that way. 😉

Hope that you will give this recipe a try. If you are a ginger cookie fan, these will not disappoint!

23 thoughts on “Spelt Gingerbread Cut-Out Cookies”

  1. I’m so happy to have found this recipe and your blog via google search. My sons and I made these today for a baking project. Our whole family loved this recipe and it will be our “go-to” gingerbread cookie recipe from now on! I will be back to read more of your blog.
    Happy Homeschooling!

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  7. Im disappointed they didn’t seem to work. The dough stuck to the counter even after a hefty flouring and stuck to rolling pin. Ive added more flour put dough back in fridge and gonna try another batch. I used coconut oik but I doubt that would compromise it. Hope next batch works better.

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    • I made these last week. The dough will be too sticky if not refridgerated long enough and yes, you will need more flour on the table and rolling pin to prevent sticking. Hope it works out if you try it again. It could be the modification in the recipe. Often times recipes don’t work out the same with substitutions. I have never used coconut oil before.

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      • The next batch was better…added more flour and lots to work surface…they were in fridge a long time.. maybe it was the oil…I just wrapped rolling pin in plastic wrap and heavily floured counter…the finished cookies tasted amazing. ..great amount of spice. We decorated with melted white chocolate from homemade piping bag and dark chocolate chips.

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