1/2 cup (1 stick) unsalted butter
3/4 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 large egg
2 Tbsp molasses
1 cup spelt flour
1/4 cup diced crystallized ginger
2/3 cup white rye flour
Turbinado sugar (for rolling cookies)
Cream the butter, sugar, baking soda, salt, and spices in a medium mixing bowl. Beat in the egg and molasses, scraping the bowl. Combine the 1/2 cup of the spelt flour with the crystallized ginger in a mini food processor, and process until the ginger is finely ground. Add this mixture to the bowl, along with the remaining spelt flour and rye flour, beating until smooth. Cover the bowl and refrigerate the dough for 1 hour or overnight.
Preheat the oven to 350. Prepare two parchment-lined baking sheets. Roll balls of dough the size of a whole walnut. Coat the balls in turbinado sugar and place on prepared baking sheets.Bake the cookies, reversing the pans midway through until they’re an even , deep-golden brown, 14 to 15 minutes. The cookies should be cracked on top.Remove the cookies from the oven and allow them to cool for 5 minutes on the pan before transferring them to a rack to cool completely.
Recipe adapted from tryityoumightlikeit.com