An Einkorn gingersnap cookie is a tasty old-fashioned treat. I don’t know many people who eat them, but they are a favorite cookie from my childhood. When I send goodies to my children gingersnaps are always included.
If you’ve never had a homemade Einkorn gingersnap cookie you’re in for a treat. Ginger and molasses – delicious. I like a strong cookie, but you might start out by cutting down the ground ginger. When I make these for young children I cut the ginger in half.
How to make Einkorn Gingersnap Cookies
Preheat your oven to 350 degrees and put parchment paper on a cookie sheet. Cut the cold butter into cubes and let sit for 5 minutes.Beat the cold butter about a minute, add 1 cup sugar and beat for an additional 2 minutes. By beating the butter for 3 minutes you’ll avoid a flat cookie. Add the egg, beat until light and fluffy, and then add the molasses.
In a separate bowl stir the Einkorn Flour, baking soda, salt, ginger, and cinnamon. Add the dry ingredients to the creamed butter and beat until smooth and blended. Put the bowl into the refrigerator for at least 30 minutes to chill.
The secret to a great Einkorn Gingersnap Cookie
The secret to baking a great cookie is creamed butter. According to Anita Chu “Field Guide to Cookies” (Quirk Books), “butter should be creamed — beaten to soften it and to incorporate air — for at least three minutes. “When you cream butter, you’re not just waiting for it to get soft, you’re beating air bubbles into it,” Ms. Chu said. When sugar is added, it makes more air pockets” Learn more here.
According to King Author Flour “Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.” Read the article here.
Put sugar in a flat bowl to roll dough in, Roll the Einkorn gingersnap cookie dough into 1-inch balls and roll in the sugar. Place about 2 inches apart and bake for 10 to 12 minutes.
Bake until the cookies have spread and the tops have cracked. I let my cookies sit on the hot cookie sheet for 1 minute after I take them out of the oven. Take the gingersnaps off the baking sheet and let cool on a rack.
I hope you enjoy my favorite old-fashioned gingersnap cookie!
EINKORN GINGERSNAP COOKIE
- 12 tbsp butter, cut into cubes 1 1/2 sticks
- 1 cup sugar also a little extra to roll dough in
- 1 egg
- 1/4 cup molasses
- 3 cups Einkorn flour 360 grams
- 2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp cinnamon
- Preheat oven to 350 degrees and put parchment paper on a cookie sheet2. Cut the cold butter into cubes, let butter sit for 5 minutes. Once butter has softened just a little bit add to the mixer3. Beat for 1 minute. Add sugar, beat for an additional 2 minutes.4. Add the egg, beat until light and fluffy and then add the molasses
5. In a separate bowl stir the flour, baking soda, salt, ginger, and cinnamon6. Add the dry ingredients to the creamed butter and beat until smooth and blended7. Put the bowl into the refrigerator for at least 30 minutes to chill
8. Put additional sugar in a flat bowl to roll dough in9. Roll the Einkorn gingersnaps into 1-inch balls and roll in the sugar.10. Place about 2 inches apart and bake for 10 to 12 minutes, until the cookies have spread and the tops have cracked. Let cookies sit on the hot cookie sheet for 1 minute after taking them out of the oven. Put on a rack and let cool