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RECIPE: Soft & Chewy Einkorn Ginger Cookies PDF Print E-mail

December 2016

(Adapted from a recipe from the Jovial Foods website.)

Soft & Chewy Einkorn Ginger Cookies

2 1/2 cups einkorn flour
1 tsp. baking soda
1/4 tsp. salt (optional)
10 Tbsp. vegetable spread like Earth Balance or unsalted butter (melted and cooled slightly)
1/2 cup sugar (plus extra for dusting as desired)
1/3 cup brown sugar
2 Tbsp. unsulfured molasses
2 tsp. fresh ginger powder
(For more ginger flavor I would use a tsp. extra ginger powder or 2 Tbsp freshly grated ginger, which would be mixed in with the liquid ingredients first, or you can use 2 Tbsp. chopped crystallized ginger)
1/2 tsp. cinnamon
1 large egg  

Preheat oven to 350 degrees.
1. In a medium bowl, stir together the flour, baking soda and salt.
2. In another bowl, stir together the melted butter or vegetable spread, the sugars, molasses, ginger and cinnamon. Add the egg and whisk together well.
3. Add the dry ingredients and mix together until flour is no longer visible. Allow to stand for 15 minutes to give flour time to absorb wet ingredients.
4. Form small balls of dough with your hands and, if desired, roll them in a plate of a couple tablespoons of sugar.
5. Place balls on an ungreased cookie sheet and bake in preheated oven for about 15 -18 minutes or until firm. Allow cookies to cool and then transfer them to a rack. Store in an airtight container.

Yield: 30-36 cookies