Crispy Ginger Spice Cookies
Slightly crispy, slightly sweet, and full of delicious spices, these Crispy Ginger Spice Cookies are everything I dream about in a perfect cookie and the family have unanimously agreed!
The kids were raving about these cookies when they discovered them in their lunchboxes.
They have just the right amount of delicious spices and the texture is what’s getting us most excited, it’s a gorgeous crispy texture on the outside with a bit of chewiness on the inside. They also make a perfect afternoon snack with a lovely cuppa.
Cookies and biscuits are some of my favourite healthy treats to create (and eat!), my Easy Wholefood Lunchboxes recipe ebook is proof of this with family faves like Coconut Rough Cookies, Muesli Biscuits, and Strawberry Chia Jam Drops, to name a few.
Speaking of my lunchbox ebook, I’m thrilled to announce that it’s part of The Ultimate Healthy Living Bundle which is on sale until Tuesday. The bundle is INCREDIBLE value with a total of 93 products (including 47 eBooks, 33 eCourses, audios & workshops, 11 printable packs & workbooks and 2 summits) worth AUS$4,812.35, all for just AUS $55!!!! My lunch box ebook alone is $15 just to give you an idea of the value. Offer ends Tuesday 2nd September so grab the bundle here before it’s too late!
- 1 cup plain flour (I used spelt flour)
- 1/2 teaspoon bicarb soda
- 1/4 teaspoon finely ground sea salt
- 1/2 cup sugar (use white sugar for a harder, crispier cookie)
- 1/4 teaspoon vanilla extract or vanilla powder
- 1-2 teaspoons ground ginger (2 teaspoons is quite strong, but we like it like that, I would suggest trialling 1 teaspoon if this is your first batch)
- 1 teaspoon cinnamon powder
- 1/2 teaspoon all spice or ground cloves
- 1/4 teaspoon nutmeg powder
- 3-4 tablespoons milk
- 2 tablespoons mild flavoured oil (I used macadamia oil, I've also used mild EVOO)
- Preheat oven to 150 degrees C.
- Line 2 baking trays with parchment paper
- Combine flour, bicarb soda, salt, sugar, spices in a bowl.
- Stir in the remaining ingredients.
- Roll a tablespoon of the dough into balls, place on the prepared baking sheet and flatten. Make sure they are 2- inches apart as they spread substantially.
- Bake for 15 minutes or until the edges are lightly golden. Remove from oven and allow to cool on the tray for 15 minutes before transferring to a wire rack to cool completely.
- Store in a glass container
- These cookies stay crispy on the outside for the first couple days but soften thereafter but are still super delicious! But I choose not to double batch them so we get more crispy-ness leverage.
And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek
Remember to grab your crazy deal for the The Ultimate Healthy Living Bundle here.