Soft Einkorn Ginger Cookies

Soft Einkorn Ginger Cookies

Today we’re making a quick and easy holiday treat: soft and chewy ginger cookies made from Einkorn flour


There is so much to love about this classic Christmas cookie. The deep, warm flavors of the ginger and the molasses make this dessert feel so cozy, the texture is chewy and satisfying. We are using All-Purpose Einkorn Flour which is milled and processed right here at our mill. This flour brings so much more flavor and so many health benefits when compared to normal all-purpose flour. We can’t wait for you to share these cookies with your friends and family.


Ingredients for Soft Einkorn Ginger Cookies

Butter – Make sure you set it out ahead of time to soften
Granulated sugar – This recipe was only tested using white sugar.
A large egg – This will be key to getting the right texture
Unsulphured molasses – This is one of the main flavor elements, using sulphured molasses may give the cookies an odd taste
All-purpose Einkorn flour – You can purchase this flour from our online store
Baking soda – This is a key leavening agent
Salt – Just a little salt really makes these flavors pop
Cinnamon – This will add to the Christmas flavor
Ground ginger – This is the star flavor of the dish
Ground cloves or allspice – You could also do some of both
Granulated sugar – To roll cookie dough balls in

Soft Einkorn Ginger Cookies

Instructions for Making Soft Einkorn Ginger Cookies

This recipe uses a pretty standard cookie baking process. We will start by creaming the butter and sugar together. This will help the cookies rise a little and develop the soft texture we are looking for. Once your sugar and butter are light and fluffy, add in the eggs and the molasses and mix until these are combined. Use a rubber spatula to scrape the sides so that you don’t miss anything on the edge.

In a separate bowl combine all of the dry ingredients (flour, baking soda, salt, and spices.) Next, pour in the wet ingredients and mix them just until they are thoroughly combined.

Now the dough needs to chill for at least an hour. If you skip this part, the cookies may be very flat as Einkorn often needs more time to absorb liquid than modern wheat. The butter also needs time to set up so it doesn’t melt out. When the dough is close to being done chilling, you can preheat your oven to 350℉.

After the dough is chilled, use a cookie scooper, your hands, or a pair of spoons to make small dough balls. Mix sugar and cinnamon in bowl and then roll each dough ball in it before placing it on a parchment paper-covered baking sheet. Once you have a full baking sheet, bake them in your preheated oven for 11-12 minutes. Once they are baked, allow them to cool for a few minutes on a cooling rack before serving.


Are these cookies different from ginger snaps?
Yes! Ginger snap cookies have a much more brittle and crunchy texture, (hence the name) The ginger cookies we are making with this recipe will be much softer but still have some chewyness to them.

Can I use regular All-Purpose Flour instead of Einkorn Flour?
Probably not. Einkorn Flour and Wheat flour behave very differently in baked goods. The flavor, texture and overall healthiness of these ginger cookies would be negatively affected by skipping the Einkorn flour.

Where can I buy Einkorn Flour?
Here at Grand Teton Ancient Grains, we sell many ancient grains, including einkorn, that are grown, harvested and processed right here at our farm and mill. You can purchase both Whole Grain and All-Purpose Einkorn Flour on our online store

Soft Einkorn Ginger Cookies


  • 3/4 c butter softened
  • 1 c granulated sugar
  • 1 large egg
  • 1/4 c unsulphured molasses
  • 2 3/4 c All-purpose Einkorn flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp cloves or allspice
  • ~2 Tbsp granulated sugar to roll cookie dough balls in


  • Cream butter and sugar together until light and fluffy. Add egg and molasses and mix until combined. You may need to scrape the sides of the bowl.
  • In a separate bowl, add flour, baking soda, salt, and spices, and mix. Add dry ingredients to the wet ingredients mixture and stir just until combined.
  • Cover and chill dough for at least 1 hour. Chilling the dough is critical as it allows the butter to solidify and the einkorn to absorb some of the liquid so your cookies won’t be too flat.
  • While the dough is chilling, preheat the oven to 350 F.
  • Scoop small balls of dough and roll them in the granulated sugar. Place cookie dough balls onto a cookie sheet lined with parchment paper or silicone sheets.
  • Bake for 10-12 minutes, depending on the size of the cookies. Allow to cool a few minutes on the cookie sheet, then enjoy!
  • Store in an airtight container or ziplock bag for 3-5 days.
More Cookie Recipes from Grand Teton Ancient Grains


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