Thin and Chewy Einkorn Spice Cookies

Crispy cookies… not exactly my cup of tea.

I adore the melt-in-your-mouth texture of soft and chewy cookies. I’ve tried to stand my ground since childhood, making repeated attempts to fight against the status quo of crispy, crunchy desserts all throughout my life.

But it’s been a difficult battle. The hardened cookie world isn’t kind to us softies.

I could never say no to my muumuu-clad grandmother, proudly holding a tray of her latest batch of crispy pizzelles, a recipe passed down from generation to generation, exuding the aromas of vanilla, anise, and hard work.

My Italian ancestors would roll in their graves if I rejected the offer.

It’s the same deal when Girl Scout Cookie season comes skipping along every year.

I’ve never been particularly thrilled by them – but how could I turn down the opportunity to share a couple of Trefoils or Tagalongs with a friend on the bus ride home from school, when a pre-dinner snack attack would trump any hardcore food opinions?

I have a similar issue with the many name-brand varieties my parents would buy for us at the grocery store. Oreo, Nutter Butter, and Chips Ahoy cookies always tasted so much better after going for a loooooooong swim in a cup of milk.

But there’s something slightly macabre about mercilessly holding down an innocent dessert with a spoon in a pool of milk to the point of complete disintegration… especially when one’s mother is watching in quiet judgment and shock.

This is why I continue to seek out and make recipes that specifically cater to creating my kind of cookie.

If you’re like me, there’s no need to cower in the background! With my thin and chewy einkorn spice cookies, we can stand up against the tyrannical reign of hard and crispy cookies!

Easy to make and comprised of yummy and wholesome ingredients like molasses, coconut sugar, and einkorn flour, these treats have a taste and texture that’s ideal for any soft cookie addict.

And the spices! So warming, so full of fall aromas! I always enjoy the lovely trio of cinnamon, ginger, and nutmeg, but feel free to add your own flair if you prefer other spices that are sitting on your spice rack. Perhaps a little allspice or cloves? Maybe some homemade pumpkin spice?

There’s no crazy crunch factor to these heavenly morsels, simply a slightly chewy edge that immediately gives way to a soft and yielding center that makes it so incredibly easy to eat a handful of them in one sitting.

Even a Girl Scout determined to reach her minimum goal of boxes sold, or a busy grandmother preparing her next batch of pizzelles, might do a double take.

Past everyone’s hardened exterior is a big ol’ softie!

Thin and Chewy Einkorn Spice Cookies

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★★★★★

5 from 2 reviews

• Author: Nikki Cervone
• Total Time: 60 minutes
• Yield: 2 dozen cookies (12 servings) 1x

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Description

Don’t like crispy and crunchy cookies? These homemade einkorn cookies are so soft and chewy, and the spices provide an intoxicating aroma.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose einkorn flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup coconut sugar
• 3/4 cups (1 1/2 sticks) unsalted butter, room temperature
• 1/4 cup unsulfured molasses
• 1 large egg, room temperature

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Instructions

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter together at high speed until smooth and fluffy, about 5 minutes.
4. Add the molasses and blend at high speed until incorporated. Add the egg and blend again at high speed until incorporated. Scrape down the sides and bottom of the bowl and briefly mix again.
5. Add half of the flour mixture and blend at low speed until just incorporated. Add the remaining flour mixture, and blend at low speed until just incorporated. Do not overmix.
6. Using a 1-ounce (2-tablespoon) cookie scoop, portion the dough and arrange on the prepared baking sheets, leaving about 1 inch of space between each portion.
7. Bake for 8 to 10 minutes, rotating the sheets halfway through. Remove from the oven, and let the cookies cool on the baking sheets for 5 minutes before transferring them to cooling racks to cool completely.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Cookies
• Method: Baking
• Cuisine: Dessert

Keywords: einkorn, cinnamon, ginger, nutmeg, spice, molasses, cookie

Cooking by the Numbers…

Step 1 – Prep

Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone mats.

Let the butter and egg reach room temperature before using them – the dough will come together more easily and uniformly with room temperature ingredients.

Measure out all of the dry ingredients.

Step 2 – Make the Dough

In a large bowl, whisk together the flour, baking soda, spices, and salt until all of the ingredients are completely incorporated.

Do your dry ingredients look a little clumpy? You can also use a fine mesh strainer for this step to break up any large clumps.

Set the dry mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut sugar and butter together at high speed until smooth and fluffy. This will take about 5 minutes. The creamed mixture will become light and airy.

Don’t have a stand mixer? You can also use a hand mixer to make the dough!

Add the molasses and blend at high speed until it’s incorporated. Add the egg and blend again at high speed until it is incorporated as well.

In order to create the most homogenized mixture, it’s best to scrape down the dough from the sides and bottom of the bowl between additions, and after adding these ingredients.

Add half of the flour mixture and blend at low speed until it’s just incorporated. Add the remaining flour mixture, and blend at low speed until just incorporated. Do not overmix, as this may result in a tougher dough.

Step 3 – Portion

Use a 1-ounce (2-tablespoon) cookie scoop to evenly portion out the dough. Place each portion on the prepared baking sheets.

The dough will spread slightly as it bakes, so make sure to leave about 1 inch of space in between each mound.

Step 4 – Bake

Bake for 8 to 10 minutes, rotating the baking sheets halfway through. Set your timer for about 4 minutes so you don’t forget to rotate them!

They will look just slightly underdone and a little puffy when they’re ready.

Note that they will continue to set after you take them out of the oven. Resist the urge to keep the sheet pans in the oven for a few minutes longer, or the end result will be crispy and crunchy – the opposite of what we’re trying to achieve here!

Step 5 – Cool

Remove the baking sheets from the oven, and let the rounds cool on the sheets for 5 minutes before transferring them to cooling racks to cool completely.

Those 5 minutes are essential to ensure they are set just enough that they won’t fall apart when they’re being transferred to the cooling racks.

You can enjoy them while they’re still slightly warm, or at room temperature.

About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

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