Einkorn Gingerbread Cookies
If you’re looking for a healthier twist on a classic holiday treat, these wholesome Einkorn Gingerbread Cookies are about to become your new seasonal favourite.
Equipment
- hand or stand mixer
- Vitamix or Grain Mill only if milling berries
- Spatula
- 2 large bowls or one if using stand mixer
- Cookie Sheet having two on the go speeds things up
- Rolling Pin
- Parchment Paper
- Cooling Rack
Ingredients
- 5 cups einkorn flour
- 1/2 tsp baking soda
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon ceylon is preferred
- 1 1/2 tsp salt Redmond brand is preferred
- 1 cup butter at room temp
- 1/4 cup brown sugar packed
- 3/4 cup sugar raw is preferred and works well
- 1 cup molasses dark is preferred
- 1 whole egg
Instructions
- Whip room temp butter in bowl with electric mixer until fluffy.
- Add both sugars (not molasses) to whipped butter and mix until fluffy again.
- Add molasses to mixture and whip again until combined.
- Add egg to mixture and mix until combined.
- Sift all dry ingredients together in a separate large bowl.
- Add dry ingredients to wet mixture in four batches, mixing each time until combined.
- Place dough onto a well floured countertop and divide up into four equal sections.
- Form each of the four sections into ball, cover in wrap, flatten ball to disk shape, and refrigerate for 2 hours min.
- Preheat oven to 400 degrees
- Remove chilled dough from fridge and allow to come to room temp for 10 mins.
- Roll dough 1/4" thick and use cookie cutters to cut out desired shapes.
- Place shapes on parchment covered cookie sheet.
- Bake for approx. 6 mins.
- Cool on rack for approx. 10 mins before handling.
Notes
Nutritional Info (per cookie):
Calories: 190 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 27 g
Sugar:16 g
Fibre: 3 g
Sodium: 105 mg