Homemade Einkorn Christmas Cookies

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, 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.