Christmas is the traditional time to indulge in the bliss of baking all your family’s favorite holiday cookies. Making them with Einkorn wheat flour will impress them with the depth of flavor and you’ll know they’re healthier for them. This easy, homemade Einkorn Christmas cookies recipe is my favorite. Nothing says “Holiday Time!” like the aroma of ginger and cinnamon Einkorn cookies baking in the oven.
Does anything taste quite as delicious during the holidays as your first bite into a cookie made with quality ingredients? Besides the joy of seeing the pleasure on the faces of your family and friends, the satisfaction of knowing you’re providing treats without the harmful effects of GMOs and unpronounceable ingredients brings true satisfaction to the baker’s soul.
There is no denying that my love of Einkorn flour runs deep. When I learned about Einkorn wheat it was a blessing to my family. We could now eat things we had been unable to enjoy for a long time! I love that my friends with gluten intolerance disorders have been able to eat these Einkorn Christmas cookies with no problem!
Where I Learned to Make Einkorn Christmas Cookies
Granny taught me to cook without any written recipes. She many times did not even use a measuring spoon or cup. I had very few “recipes” that I followed until we started using Einkorn wheat. Because it’s different from modern wheat varieties, it takes a little adjusting to.
If you’re just learning to cook with Einkorn wheat, we’ve got some tips that will help you avoid wasting ingredients and save you some time. It’s best to start out using recipes designed for Einkorn wheat flour and there are loads of them online. If you want to just dive into converting your own favorite recipes, we have a helpful conversion chart to help you.
Homemade Einkorn Christmas Cookies Recipe
Serves: 16 cookies
Ingredients
- 2 1⁄2 cups (300 g) all-purpose Einkorn flour
- 1 teaspoon baking soda
- 1⁄2 – 1 teaspoon real salt
- 10 tablespoons (138 g) unsalted butter, or coconut oil (I use coconut oil) melted
- 1⁄2 – 3/4 cup (100 g) sugar (depending on your taste, we use ½ cup), plus 5 tablespoons for dusting
- 1⁄3 cup (73 g) brown sugar, packed
- 2 tablespoons molasses, unsulphured
- 2 1/2 teaspoons ginger powder
- 1/4 teaspoon allspice
- 1 teaspoon cinnamon
- 1 large egg
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, stir together the flour, natural baking soda, and salt.
- In a large bowl, stir together the butter or coconut oil, sugar, brown sugar, molasses, ginger, allspice, and cinnamon.
- In a separate bowl, whisk the egg; then add to the sugar mixture bowl. Stir until combined well.
- Add the flour mixture and stir until well combined. You don’t want to see any dry ingredients.
- Let the cookie dough rest for 15 minutes to allow the flour time to absorb the wet ingredients.
- Sprinkle the 5 tablespoons of sugar on a small plate. Roll the dough into 1 1⁄2-inch balls, there should be 16 of them.
- Roll each dough ball in the sugar to coat.
- Place the dough balls 2 inches apart on an ungreased baking sheet.
- Bake for 15-18 minutes until the cookies spread and are just barely firm when you touch them. These are dark colored cookies so you can’t go by color. You must touch them to know they’re ready.
- Place your baking sheet on a cooling rack for 10 minutes. Then remove the cookies from the pan and place them on the rack until completely cooled.
- The cookies can be stored in an airtight container for 4-5 days or refrigerated for a week. If you do refrigerate them, let them come to room temperature before you eat them for a better tasting cookie.
There you have it. Simple, easy, homemade Einkorn Christmas Cookies. The amount of ginger, allspice, and cinnamon can be adjusted to taste. My youngest son doesn’t care as much for ginger as the rest of us, so I make a batch with only 1 teaspoon of ginger just for him.
Some people don’t like allspice (I don’t know any, but I’ve been told they don’t) so you could leave it out altogether if you had someone like that in your circle. I love recipes that are easy to personalize, don’t you?
Homemade Einkorn Christmas Cookies
- 2 ½ cups (300g) All-purpose Einkorn flour
- 1 tsp baking soda
- ½ – 1 tsp real salt
- 10 Tbsp(138g) unsalted butter or coconut oil melted
- ½ – ¾ cup(100g) sugar plus 5 Tbs extra sugar for dusting
- ⅓ cup brown sugar packed
- 2 Tbs molasses unsulphured
- 2 ½ tsp ginger powder
- ¼ tsp allspice
- 1 tsp cinnamon
- 1 large egg
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, stir together the flour, baking soda, and salt.
- In a large bowl, stir together the butter or coconut oil, sugar, brown sugar, molasses, ginger, allspice, and cinnamon.
- In a separate bowl, whisk the egg; then add to sugar mixture bowl. Stir until combined well.
- Add the flour mixture and stir until well combined. You don’t want to see any dry ingredients.
- Let the cookie dough rest for 15 minutes to allow the flour time to absorb the wet ingredients.
- Sprinkle the 5 tablespoons of sugar on a small plate. Roll the dough into 1 1⁄2-inch balls, there should be 16 of them.
- Roll each dough ball in the sugar to coat.
- Place the dough balls 2 inches apart on an ungreased baking sheet.
- Bake for 15-18 minutes until the cookies spread and are just barely firm when you touch them. These are dark colored cookies so you can’t go by color. You must touch them to know they’re ready.
- Place your baking sheet on a cooling rack for 10 minutes. Then remove the cookies from the pan and place them on the rack until completely cooled.
- The cookies can be stored in an airtight container for 4-5 days or refrigerated for a week. If you do refrigerate them, let them come to room temperature before eating them for a better tasting cookie.
Notes
Nutrition
Leave a Reply