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:
- Preheat oven to 425
- In a large bowl, mix all the dry ingredients together with a wooden spoon.
- When well blended, poor in the melted oil, butter, and the molasses and mix well.
- Now add the hot water and mix well again.
- Let the dough rest in your bowl for one full hour. This is a very important step so don’t shorten the time.
- 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.
- Cut the cookies into round shapes. You can use a cookie-cutter, a jar lid, or a glass.
- Roll up any dough left over after cutting and add it to the next portion.
- You can bake one tray while you’re preparing another portion of dough and cutting cookies
- Repeat until all the dough is used.
- The last piece from the final portion gets shaped by hand and baked. We don’t waste any of this delicious dough.
- Place the cookies on a parchment-lined cookie tray and sprinkle tops with sugar.
- Bake at 425° for seven minutes.
- 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.
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Einkorn Molasses Cookies
The tantalizing aroma of Einkorn molasses cookies creates an atmosphere of comfort and warmth in your home. This recipe for Einkorn molasses cookies is easy to follow and will be your new family favorite!
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Servings: 30 more or less depending how thick you roll the dough and the size of your cookie cutter
Calories: 95kcal
Ingredients
Ingredients
- 4 cups all-purpose Einkorn flour
- ½ tsp salt
- 2 tsp baking soda
- 4 ½ tsp cinnamon
- 2 tsp ground ginger
- 1 ½ cups molasses
- ½ cup lard or unsalted butter melted
- ¼ cup butter
- 5 Tbs hot water
- sugar for sprinkling tops of cookies
Instructions
Instructions
- Preheat oven to 425
- In a large bowl, mix all the dry ingredients together with a wooden spoon.
- When well blended, pour in the melted oil, butter, and the molasses and mix well.
- Now add the hot water and mix well again.
- Let the dough rest in your bowl for one full hour. This is a very important step so don’t shorten the time.
- 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″).
- Cut the cookies into round shapes. You can use a cookie-cutter, a jar lid, or a glass.
- Roll up any dough left over after cutting and add it to the next portion.
- You can bake one tray while you’re preparing another portion of dough and cutting cookies
- Repeat until all the dough is used.
- The last piece from the final portion gets shaped by hand and baked. We don’t waste any of this delicious dough.
- Place the cookies on a parchment-lined cookie tray and sprinkle tops with sugar.
- Bake at 425° for seven minutes.
- Remove to a cooling rack and allow to cool – Enjoy!
Notes
- 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 keep 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 baking soda to do its job and for the ingredients to set together well.
Nutrition
Nutrition Facts
Einkorn Molasses Cookies
Amount per Serving
Calories
95
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
4
mg
1
%
Sodium
132
mg
6
%
Potassium
250
mg
7
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
1
g
2
%
Vitamin A
48
IU
1
%
Vitamin C
1
mg
1
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
We hope you enjoy Einkorn molasses cookies as much as we do.
As always, we’re here to help.
I tried using the conversion to fresh ground einkorn berries, but it didn’t turn out and I’m not sure why. After waiting the hour, it was still extremely wet and sticky (more like brownie batter). In order to get them to roll out and form up like a molasses cookie, I had to add roughly 2 cups of additional flour and it took a couple hours longer than I anticipated because of that. Not sure if that’s just the way it is with freshly ground einkorn or not. Seems odd that I needed MORE for it to work. In the beginning, I feared I added too much flour even with the conversion chart, but it was the opposite. The texture was fine – typical for a molasses cookie, the flavor was different from other molasses cookies I’ve had.
Hi Evan, I don’t have experience with fresh ground Einkorn so I can’t really address the issue except based on what other members of our Community and a friend who grinds her flour fresh from berries have shared with me. They say it’s about the amount of liquid used, that it takes a little less. So if I had to offer advice, it would be try the recipe again with less water and see how that does. This is an old family recipe and the only ones we eat so I don’t know how it compares to other molasses cookies. I hope this helps. Let me know if I can help in any other way.
I am excited to try this recipe! Can I use fresh milled whole einkorn flour instead of all purpose? I have a mill but not all purpose flour.
Also can I use fresh grated ginger? If yes how much would substitute for the dry/grated?
Thank you so much for your help, we love Einkorn but I’m still learning.
Jill, I hope you love these cookies as much as we do! I have never used fresh milled Einkorn flour so I can’t say from experience what adjustments need to be made. You can check out our Einkorn Conversion Chart in our Members Only Library to get a starting point based on whole wheat flour, if you want. If you’re already a member then you know the link is at the bottom of every email. If you aren’t a member only, you can sign up here. I believe that the fresh milled flour will require more liquid than all-purpose.
As for the ginger, you certainly can use fresh grated. As to how much, I would start with 8 tsps of ground ginger and see how the batter tastes. 1/4 tsp of ground ginger = 1 tsp of fresh ginger (just so you know where I got that amount from). Welcome to the world of Einkorn! It’s a learning experience, but so worth it. I’m here to help in any way I can, just let me know.
Thank you. Don’t you mean 8 tsp fresh ginger?
LOL Yes, Jill, I do mean 8 tsp. I do hate autocorrection. Good job catching that!
Okay, read your tips and found to use 3/4 cup whole flour instead of 1 cup ap einkorn flour – so 4 cups ap would be 3 cups whole grain einkorn.
Then add 5% more liquid – so 5 % of 5 Tbs hot water…or 5 plus .25 of a Tbs?
Let’s see 1 Tbs = 3 tsp so 🤔…
1/2 of Tbs is 1.5 tsp and half of that is 3/4 tsp- is that right?! 5 Tbs + 3/4 tsp hot water.
Is this correct?
Good job with all those conversion. Like I said, I’ve not worked with fresh milled Einkorn so I can’t be certain it won’t take a tad more hot water. If it were me, I’d start with 5 TBS + 3/4 tsp hot water and let it sit for 10-15 mins to see how much was absorbed before adding any extra and then I would only add 1/4 tsp at a time. Does that make sense? Let me know if you run into any issues, I’ll do all I can to help and if I don’t know, we’ll find the answer together. Also, let me know how it turns out. We’ve been pondering on getting a grinder and the berries to mill our own. I’ve read if you use a #6 or #7 sifter you can get close to AP flour and use the parts in the sifter in other recipes or as a bread topping. 🙂
Here’s on we have. Love it and has adjustable fineness. I’m back to looking at sifters now LOL
https://pleasanthillgrain.com/media/catalog/product/cache/7f8661c4eae91ab528d4051a877fccc5/k/o/komo-fidibus-21-grain-grinder-mill-flour-946_3.jpg
Thank you, Jill, I’ve heard good things about this one. I’ll check it out! Be sure to share which filter you go with.
Could this dough be frozen for later use?
I’ve never tried to freeze it so I can’t say from experience whether or not it works. If I were going to try it, I would probably cut the cookies out and place a layer of parchment paper between each cookie to prevent sticking together and then freeze them. If you decide to try it, please let us know how it works.
Can I use Talliw in place of Lard?
Hello Brenda, I’ve never used tallow before so I’m not sure if they are easily substituted or not. I would think you could but I can’t say for sure. If you do, please let us know how it works out by replying to this comment so everyone can learn from your experience. Thank you for being part of TFL Community!