In a bowl combine spelt flour, corn starch, flax seeds, baking powder, cinnamon and ginger and stir to blend.
In a large mixing bowl combine butter and sugar and whisk them together vigorously for few seconds. Add egg and vanilla extract and whisk again shortly until smooth. Gradually add the dry ingredients, mixing gently with a wooden spoon, until absorbed. A soft dough should be formed. Cover the bowl with a cling film and place it in the fridge for 30-60 minutes.
Preheat oven to 180 degrees C (350 degrees F). Line a large baking tin with a sheet of parchment paper.
Roll the dough between two sheets of baking paper and cut out cookies. If the dough is too soft and you don’t have patience to cut out cookies, you can make small round pieces with your hands. Arrange the cookies on the prepared tin. Bake on the top rack of the oven for 10 minutes or until the edges start browning.
Allow to cool until room temperature on a wire rack.