This recipe is my favourite recipe to make, especially around the Christmas Holidays. It has three types of ginger: dried, crystallized and fresh. So if you like a nice warming cookie during a fresh Canadian Winter this is the recipe to go with.  This recipe was adapted from 101 Cookbooks.


Melissa Lee ND Toronto Naturopathic Doctor

½ + cup turbindo sugar for rolling cookies in

2 cups organic spelt flour (not gluten free) or light buckwheat flour

1 tsp baking soda

1 tsp star anise finely ground

4 ½ tsp ground ginger

½ tsp fine grain sea salt

1 stick unsalted butter

¼ cup unsulphured molasses

1/3 cup organic fine grain natural cane sugar

3 tablespoons fresh ginger peeld and grated

1 large egg, well beaten

1 cup crystallized ginger, then finely minced

Zest of one lemon



  1. Preheat your oven to 350 degrees Fahrenheit and line your cookie tray with parchment paper.
  2. Mix your dry ingredients together: flour, spices, salt, and baking soda and set aside.
  3. In another bowl cream together your butter and sugar together.
  4. Add your molasses and whip the mixture.
  5. Add your beaten egg, fresh ginger, crystallized ginger, and lemon zest.
  6. Pour your dry ingredients into the wet mixture.
  7. Spoon out some of your completed mixture and roll into a 1 inch ball. Roll this into your turbindo sugar and set onto your prepared cookie tray.
  8. Bake at 350 degrees Fahrenheit for 8-10 minutes.
  9. Cool on tray and serve with a cup of organic coffee or tea.