Ingredients
- 1 ¼ cup Bluebird Einkorn flour
- 1 cup Bluebird Pasayten Hard White flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 1 tsp ginger
- ¾ tsp cloves
- ¼ tsp allspice
- 1½ 12 Tbsp sticks unsalted butter at room temperature
- ½ cup brown sugar packed
- ½ cup granulated sugar plus ⅓ cup for rolling cookies
- 1 large egg
- 1 tsp vanilla
- ⅓ cup unsulphured molasses
Methods
- Heat oven to 375 degrees. Adjust racks to upper and lower middle positions. Whisk Bluebird Einkorn Flour and Hard White Flour, baking soda, salt, and spices together in medium bowl, set aside.
- With electric mixer, cream butter, brown sugar, and ½ granulated sugar until light and fluffy ( about three minutes.) Scrape sides of bowl. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Add dry ingredients and beat at low speed until ingredients are combined.Place remaining ⅓ cup granulated sugar in a shallow bowl. Working with tablespoons of dough each time, roll dough into 1 ¾ inch balls. Roll balls in sugar and place on a un-greased cookie sheets or on a silicone baking mat. Space balls 1½ to 2 inches apart.
- Bake for 11-13 minutes. Cool cookies for about 2-3 minutes.
