Einkorn Gingerbread Cookies
It’s been almost a year since I committed to ditching white flour and switching to the ancient grain, Einkorn. Experimentation has definitely been the name of the game for 2018, on multiple levels. Not only have I transformed my health, I’ve really enjoyed working on my einkorn baking practices! I still have a few more recipes I’d like to transfer (like the occasional cake), but I’m estimating we’re about 90% switched.
Everyone goes absolutely crazy for these Einkorn Gingerbread Cookies. I’ve made two batches just in the last week, and they were all devoured again by my eldest daughter and her two friends. Ha! These babies are so soft and chewy, but I love that they aren’t overly sweet. The molasses adds just the right tough, and the ginger, cinnamon, and nutmeg pull the flavor together perfectly. This recipe has definitely become a requirement for our Christmas baking tradition.
Ingredients
- 10 tbsp grass-fed butter, softened (Kerry Gold is my favorite)
- 3/4 cup organic packed brown sugar
- 2 tbsp organic molasses
- 1 large pastured egg
- 1 tsp organic vanilla extract
- 2 1/2 cups all-purpose einkorn flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- organic cane sugar for dusting
Instructions
- Preheat the oven to 350 degrees.
- In a stand-up mixer, cream the butter, sugar, and molasses until light and fluffy. Scrape down the sides of the bowl as necessary.
- Whisk in the egg and vanilla until well combined. Again, scrape down the sides as necessary.
- Add all of the dry ingredients and beat until well combined. Yes, I add them all in at the same time and no, I don't mix them together separately in another bowl ahead of time. Ain't nobody got time or dishwasher space.
- Make sure to scrape down the sides of the bowl. This may require several scrapings to ensure all ingredients are combined consistently.
- Roll 1-inch balls of dough between your hands. I use a medium size 40 scooper, but a spoon works fine.
- Roll the 1-inch balls in the cane sugar to dust completely.
- Place the dough balls 2 inches apart on a baking stone. Bake for 14 minutes until the cookies have spread and are barely firm to the touch. Make sure to not overbake - the cookies will firm up when cool.
- Let the cookies cool on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
