This is one of my favorite recipes because they are delicious and relatively low in sugar–well, at least they are made with natural sugar 🙂 which makes them a perfect treat for special occasion! Enjoy!
- 3 cups einkorn flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon sea salt
- 1 tablespoon ground ginger
- 1 3⁄4 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3⁄4 coconut sugar (or brown sugar)
- 1 large egg
- 1⁄2 cup molasses
- 2 teaspoons vanilla
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid’s great for this) beat butter, coconut sugar, and egg on medium speed until well blended.
- Add molasses and vanilla; continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 degrees. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– sooo good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- Frost and enjoy!
- 1 stick butter
- 2-3 cups powdered cane sugar
- 2 tsp vanilla
- dash of milk (depending on how thick or thin you like it)