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Crispy Ginger Spice Cookies

Brenda Janschek
Prep Time 5 mins
Cook Time 15 mins

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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.