Spelt Gingerbread Cookies

These spelt gingerbread cookies have a thin, crisp edge with a lightly chewy centre. The spelt flour adds a mild nuttiness that works well with ginger, cinnamon, and black treacle.

The dough is straightforward to make and holds its shape well during baking. You can cut it into any shape you like, and the cookies stay firm enough to decorate or package as gifts.

Chilling the dough is the one step you don't want to skip. It makes the dough easier to handle and keeps the shapes from spreading in the oven.

These cookies keep well for up to two weeks in an airtight tin, so you can bake them well ahead of when you need them.

Why You'll Love This Recipe

Whole spelt flour adds nutty flavour without extra effort.
Dough holds its shape cleanly for neat, gift-ready cookies.
Stays crisp for up to two weeks in an airtight tin.
Straightforward one-bowl dough, no mixer required.

Freshly cut raw spelt gingerbread cookie shapes arranged on a parchment-lined baking sheet ready to go in the oven.

Ingredient Notes

Whole spelt flour: Whole spelt flour gives a slightly coarser texture and nutty flavour. White spelt flour works if you want a lighter, crisper result.
Black treacle: Black treacle gives depth and that classic dark colour. Molasses is a direct substitute; dark muscovado sugar mixed with a little water also works in a pinch.
Ground ginger: Two teaspoons gives a noticeable but not sharp heat. Use up to three teaspoons if you prefer a stronger ginger flavour.
Ground cinnamon: Cinnamon rounds out the ginger without overpowering it. You can add a small pinch of ground cloves or cardamom alongside it.
Unsalted butter: Cold butter rubbed into the flour gives the best texture. Coconut oil can be used for a dairy-free version, though the dough will be slightly softer.
Light brown sugar: Light brown sugar keeps the cookies tender. Dark brown sugar is fine and adds a slightly deeper flavour.
Egg: One large egg binds the dough and helps the cookies set cleanly. A flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) works if you need an egg-free option.

Stack of five spelt gingerbread cookies tied with string on a wooden board beside a steaming mug of black tea.

Prep Time 20 mins

Cook Time 12 mins

Rest Time 30 mins

Total Time 1 hr 2 mins

Cooking Method: Oven

Cuisine: European

Courses: Dessert

Difficulty: Easy

Cooking Temp: 180 C

Servings: 24

Estimated Cost: 0.25

Calories: 82

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

Description

Whole spelt flour gives these gingerbread cookies a slightly nutty depth that plain flour can't match, while the dough stays easy to roll and cut cleanly.

Ingredients

300 g whole spelt flour (plus a little extra for dusting cutters)
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground mixed spice
1/2 tsp bicarbonate of soda
1/4 tsp fine sea salt
120 g unsalted butter (cold, cut into small cubes)
100 g light brown sugar
3 tbsp black treacle (approximately 60 g)
1 large egg (beaten)

Instructions

1
Combine the whole spelt flour, ground ginger, cinnamon, mixed spice, bicarbonate of soda, and salt in a large mixing bowl. Stir briefly to distribute the spices evenly.
2
Add the cold butter cubes to the flour mixture. Rub in with your fingertips until the mixture resembles coarse breadcrumbs with no large butter pieces remaining.
3
Stir in the light brown sugar until evenly mixed.
4
Add the black treacle and beaten egg. Mix with a wooden spoon or your hands until the dough comes together into a smooth, firm ball. If the dough feels dry, add 1 tsp cold water at a time.
5
Flatten the dough into a disc, wrap tightly in cling film, and refrigerate for at least 30 minutes until firm.
6
Heat the oven to 180 C / 350 F. Line two baking sheets with baking paper.
7
Place the chilled dough between two sheets of baking paper and roll to about 4 mm thickness. Cut out shapes with your chosen cutters and transfer carefully to the prepared baking sheets, spacing them 2 cm apart.
8
Gather the dough scraps, re-chill briefly for 10 minutes, then roll and cut again until all the dough is used.
9
Bake for 10 to 12 minutes until the edges are set and the surface looks dry. The cookies will still feel slightly soft in the centre.
10
Leave the cookies on the baking sheet for 5 minutes, then transfer to a wire cooling rack. They will crisp up as they cool completely.
11
Once fully cool, decorate with royal icing if you like, or store plain in an airtight tin.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 82kcal

% Daily Value *
Total Fat 3.5g6%
Saturated Fat 2.1g11%
Cholesterol 16mg6%
Sodium 48mg2%
Potassium 72mg3%
Total Carbohydrate 12g4%
Dietary Fiber 1.2g5%
Sugars 5g
Protein 1.8g4%

Vitamin A 95 IU
Calcium 14 mg
Iron 0.7 mg
Vitamin D 4 IU
Vitamin E 0.3 mg
Vitamin K 1 mcg
Thiamin 0.08 mg
Riboflavin 0.06 mg
Niacin 0.8 mg
Vitamin B6 0.05 mg
Folate 8 mcg
Vitamin B12 0.05 mcg
Phosphorus 60 mg
Magnesium 18 mg
Zinc 0.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Chill the dough for at least 30 minutes, or up to overnight, for the cleanest cut shapes.
Do not overbake - the cookies firm up as they cool on the tray.
Rest baked cookies on the tray for 5 minutes before transferring to a wire rack.
Use a light dusting of flour on your cutters if shapes stick, not on the dough itself.
Treacle can be measured with an oiled spoon so it slides off cleanly.

Keywords: spelt gingerbread cookies, spelt flour cookies, gingerbread recipe, wholegrain gingerbread, spelt baking, festive cookies

Equipment

large mixing bowl
rolling pin
baking sheet (half-sheet pan)
cookie cutters (assorted shapes)
baking paper
wire cooling rack

Tips

Chill the dough for at least 30 minutes before rolling to prevent spreading and keep shapes sharp.
Roll the dough between two sheets of baking paper to avoid adding extra flour, which can toughen the cookies.
Cut shapes as close together as possible to minimise re-rolling, which makes the dough slightly tougher each time.
Bake until the edges are just set and the centres look dry, about 10 to 12 minutes at 180 C, as they firm up further on cooling.
Let the cookies cool completely on the tray before icing, as warm cookies will melt royal icing and cause colours to bleed.

Variations

Add 1/2 tsp ground cardamom and a pinch of black pepper for a Scandinavian-style spice profile.
Swap black treacle for maple syrup and reduce sugar by 10 g for a lighter, maple-scented cookie.
Press a few flaked almonds or a whole almond into each cookie before baking for a crunchy finish.

Storage and Reheating

Store cooled cookies in an airtight tin at room temperature. They stay crisp for up to two weeks. Keep layers separated with baking paper if you're stacking them.

If the cookies soften over time, place them on a baking sheet and warm them in a 160 C oven for 5 minutes. They crisp back up as they cool.

Undecorated cookies can be frozen for up to three months. Freeze in a single layer first, then transfer to a freezer bag. Thaw at room temperature for about 30 minutes before serving or decorating.

Serving Suggestions

Plain, these cookies are good alongside a cup of strong black tea or a spiced chai. The spelt flavour and ginger heat pair cleanly with something hot and slightly bitter.

For gifting, stack five or six cookies, wrap in parchment, and tie with kitchen string. They hold their shape well enough to post in a rigid box.

For decorating, a simple royal icing made with icing sugar and a little lemon juice works well. Keep the colours minimal so the cookie shape stays the focus.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-gingerbread-cookies/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!