Put a healthier twist on this holiday classic by swapping out white flour for whole grain spelt or brown rice if you want a gluten free option. When using brown rice flour, do know that it can be a little drier so you may want to add a bit of milk, water, or non-dairy substitute. Vegans can replace the butter with a dairy free spread and trade the egg yolk for a egg replacement.
Skip powdered ginger and fresh grate your own — this gives these cookies a wonderful spicy kick and ginger is excellent both for digestion and creating heat in the body (perfect as the weather turns cooler!).
- 1/2 cup butter
- 1/2 cup brown on raw turbinado sugar
- 1/2 cup molasses
- 1 egg yolk
- 2 cups sifted spelt or brown rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2-3 tablespoons fresh grated ginger
- 1/2 teaspoon ground nutmeg
- In a large bowl, cream together the butter and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.