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.