Einkorn Ginger Cookies

Ingredients

• 2 1/2 C Einkorn Flour

• 1 tsp baking soda

• 1/ tsp salt

• 10 TBS unsalted butter, melted and cooled slightly

• 1/2 C granulated sugar, + 2 TBS fpr dusting

• 1/3 C packed dark brown sugar

• 2 TBS molasses

• 2 tsp ground ginger

• 1/2 tsp ground cinnamon

• 1 large egg

Recipe and image from Einkorn Recipes for Natures Original Wheat by Carla Bartolucci

Directions

1. Preheat the oven to 350 F

2. In a medium bowl, stir together the flour, baking soda, and salt

3. In a 2nd bowl, stir together the butter, the 1/2 C granulated sugar, the brown sugar, molasses, ginger, and cinnamon. Add the egg and whisk together until well combined. Add the flour mixture and mix with a spatula until the dry ingredients are no longer visible. Let stand for 15 min to give the flour time to absorb the wet ingredients.

4. Spread the remaining 3 TBS granulated sugar on a small plate. Roll 1 1/2 in balls of dough between your hands and roll them in the sugar to dust completely.

5. Place the balls 2 in apart on an ungreased baking sheet. Bake for 16 min until the cookies have spread and are barely firm to the touch. Let the cookies cool on the baking sheet for 10 min, then transfer to a rack to cool completely. The cookies can be stores in an airtight container for up to 3 days