Einkorn Gingerbread Cookies
Recipes
Ingredients
For the cookies
- 3 cups (360 g) All-Purpose Einkorn Flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 8 tablespoons (113 g) unsalted butter, melted and cooled
- ½ cup (168 g) molasses
- ¼ cup (55 g) packed dark brown sugar
- ¼ cup (50 g) sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 large egg
For the icing
- ¾ cup (94 g) powdered sugar
- 1 tablespoon milk or water
Instructions
- Preheat the oven to 350ºF.
- In a medium bowl, sift together the flour, salt, and baking soda.
- In a large bowl, stir together the butter, molasses, sugars, ginger, cinnamon, and cloves. Add the egg and whisk together until well combined.
- Add the flour mixture and mix until the dry ingredients are no longer visible. Refrigerate for 20 minutes.
- Remove one-third of the dough from the refrigerator. Dust a piece of parchment paper lightly with flour, then roll the dough out to a rectangle that is ¼-inch thick. Cut out the cookie shapes. Lift up the excess dough and refrigerate it until you are ready to make the next batch. Slide the cookies and the paper onto a baking sheet.
- Bake for 12 to 14 minutes until the edges of the cookies begin to brown. Let cookies cool on the baking sheet for 10 minutes, then move to a cooling rack. Bake the other batches.
- In a small bowl, mix the sugar and milk or water together to form a thick paste. Transfer the icing to a pastry bag fitted with a #2 tip. Decorate the cookies.
- Store in an airtight container for up to 5 days.
