Einkorn Molasses Cookies Old Fashioned Recipe

The tantalizing aroma of Einkorn molasses cookies creates an atmosphere of comfort and warmth in your home. The intensely deep and luscious flavors make this recipe a go-to for all your fall and winter gatherings. This recipe for easy to follow and is certain to become your new family favorite!

We use Einkorn flour because of the gastrointestinal issues we have with modern wheat varieties. When I began converting my great-grandmother’s recipes, I found it added a depth of flavor to them that made them better than ever.

There can be some adjustments required for some recipes when using Einkorn but many of them are seamless.

I’ve learned some things that can help you with the learning curve when switching to Einkorn. If you have questions about Einkorn conversion, we have a free download to help you.

Einkorn Molasses Cookies

Makes about 30 cookies/more or less depending on how thin you make them and how big your cookie cutter is.

Ingredients:

• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons natural baking soda
• 4 1/2 teaspoons organic cinnamon
• 2 teaspoons ground organic ginger
• 1 1/2 cups molasses
• 1/2 cup lard (organic) or unsalted butter, melted (we use Kerrygold)
• 1/4 cup organic butter, melted
• 5 tablespoons hot water
• sugar for sprinkling tops of cookies

Instructions:

1. Preheat oven to 425
2. In a large bowl, mix all the dry ingredients together with a wooden spoon. 
3. When well blended, poor in the melted  oil, butter, and the molasses and mix well. 
4. Now add the hot water and mix well again.
5. Let the dough rest in your bowl for one full hour. This is a very important step so don’t shorten the time.
6. After the hour is up, take out a small portion, I usually do one fifth of the dough at a time. Using a rolling pin, roll it out to between 1/8″ to 1/4 ” thick (I go closer to 1/8″). Do Not flour your rolling and cutting surface.
7. Cut the cookies into round shapes. You can use a cookie-cutter, a jar lid, or a glass.
8. Roll up any dough left over after cutting and add it to the next portion.
9. You can bake one tray while you’re preparing another portion of dough and cutting cookies
10. Repeat until all the dough is used.
11. The last piece from the final portion gets shaped by hand and baked. We don’t waste any of this delicious dough.
12. Place the cookies on a parchment-lined cookie tray and sprinkle tops with sugar.
13. Bake at 425° for seven minutes. 
14. Remove to cooling rack and allow to cool – Enjoy!

Tips:

• This recipe is easily doubled to make a larger batch.
• For thicker cookies, don’t roll out as thin.
• You don’t need to flour your surface to roll them out. The oil and molasses keeps them from sticking to the surface. Adding extra flour will change the texture of the cookie.
• Be careful not to over bake, they burn easily you can’t judge by the color.
• Some people don’t like the taste of ginger in molasses cookies. You can always decrease the amount of ginger or even try leaving it out, but it won’t be the same scrumptious cookie.
• When I was a young mother and made these cookies for my sons, I thought I knew better than my grandmother so I skipped the one-hour waiting….Boy did I make a mess. I learned my lesson. The one-hour waiting allows the natural baking soda to do its job and for the ingredients to set together well.

We hope you enjoy Einkorn molasses cookies as much as we do.

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