Name: Einkorn Gingerbread Men
Yield: This recipe makes a HEAP of cookies, you could easily half it for a small family.

I didn’t grow up eating or baking gingerbread at the holidays. It just wasn’t part of our traditional baking lineup and so I never messed with it. Then a few years ago I stumbled upon an Einkorn gingerbread recipe by Shaye Elliott. I changed it ever so slightly, whipped up a batch for my kids to decorate one rainy afternoon, and ended up making six more batches over the course of a week. They’re that good.

Ingredients

Cookies

6 cups all-purpose Einkorn flour
1 1/2 tsp sea salt
1 tsp baking soda
1 cup butter, melted
1 cup molasses
1 cup maple sugar
2 Tbsp ginger, ground
2 tsp cinnamon
1/4 tsp cloves, ground
2 eggs

Frosting

1 cup powdered sugar
1 tsp milk, more as needed
1/2 tsp vanilla

Instructions

1
In a large bowl, sift together the flour, salt and baking soda. Add the butter, molasses, sugar, ginger, cinnamon and eggs. Whisk to combine.
2
Remove the dough from the bowl and shape it into two discs. Wrap them in plastic wrap and stick them in the fridge for 30 minutes.
3
Preheat the oven to 350 degrees F. Using a heavily floured surface, roll the dough out to 1/4″ thick. Cut the cookies into gingerbread men, gather extra dough, reroll and cut until used up.
4
Bake the cookies on a baking sheet lined with parchment paper for 12-15 minutes, until just set. Remove from the oven and allow to sit on the hot tray for 10 minutes before removing them to a wire rack to finish cooling.
5
Mix frosting ingredients together while the cookies cool. You’ll have to decide how thick you want the glaze, so start slow with adding the milk. Once you have a desired consistency, frost your cookies. I like to use a fork to fling the frosting back and forth across the cookies creating a “drizzled” look. Decorate with sprinkles, red-hots or festive candies. Or leave them plain like I do. Enjoy!