Description
Delightfully spiced Einkorn Gingerbread Cookies that combine whole grain einkorn flour with fresh ginger and warm cinnamon. These cookies are rolled in sugar for a sweet, crunchy exterior and baked to perfection, making them a wholesome and cozy treat perfect for holiday baking or anytime you crave a classic gingerbread flavor with a nutritious twist.
Ingredients
Wet Ingredients
- 1/2 Cup Melted Butter or Coconut Oil
- 1/2 Cup Brown Sugar or Coconut Sugar
- 1/3 Cup Maple Syrup
- 1 Large Egg
- 2 teaspoons Fresh Minced Ginger Root (or ground ginger)
Dry Ingredients
- 2 1/2 Cups Whole Grain Einkorn Flour
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
For Rolling
- 3-4 Tablespoons Sugar (Turbinado recommended)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking evenly.
- Combine Wet Ingredients: In a large bowl, beat the egg until frothy. Then add the melted butter or coconut oil, the brown or coconut sugar, maple syrup, and the finely minced fresh ginger root. Stir thoroughly to combine all wet components, making sure the ginger is finely minced to prevent any overly fibrous or spicy bites.
- Incorporate Dry Ingredients: Add the whole grain einkorn flour, ground cinnamon, baking soda, and fine sea salt to the wet mixture. Mix everything until you form a sticky and thick dough, ensuring all ingredients are fully incorporated for consistent flavor and texture.
- Prepare for Rolling: Pour the 3-4 tablespoons of Turbinado sugar onto a small plate or shallow bowl for rolling the dough balls.
- Shape and Sugar Coat: Take tablespoon-sized portions of the dough and roll them into balls. Then drop each ball into the sugar bowl and flatten slightly so the sugar adheres well to one side. Place the sugar-coated side facing up on a baking sheet lined with parchment or a non-stick surface.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes. Baking for the shorter end will yield softer cookies, while baking longer will make them crisper. Remove them once they are just baked through to maintain a moist interior with a lightly crisp exterior.
Notes
- You can substitute melted butter with coconut oil for a dairy-free version.
- Using fresh minced ginger provides a zesty, vibrant flavor, but ground ginger can be used if fresh is unavailable.
- Turbinado sugar adds a nice crunch and sweetness, but granulated sugar can be used alternatively.
- Make sure not to overbake to keep the cookies tender inside.
- These cookies store well in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
