Einkorn Sugar Cookies
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Einkorn Sugar Cookies
- PREP TIME:
- COOK TIME:
- TOTAL TIME:
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SERVINGS: 18
Description
Happy Birthday! Happy Valentines Day! Happy Monday! Whatever the occasion, these sugar cookies will rise to it!
SCALE
Ingredients
- 1/2 cup Butter
- 3/4 cup Granulated Sugar
- 2 tablespoon Cream Cheese
- 1 large Egg
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Cream of Tartar
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 cup All-Purpose Einkorn Flour
Glaze for Sugar Cookies
- 2 cup Powdered Sugar
- 3 tablespoon Milk
- 3 tablespoon Karo Syrup
- 1/3 teaspoon extract, almond, lemon, vanilla, or raspberry
Instructions
- Beat the room temperature butter, sugar, and cream cheese together in a large mixing bowl using an electric mixer. The mixture should be light and fluffy. Add the vanilla and the egg and mix until combined. Use a rubber spatula to scrape down the side of the bowl so all the butter mixture is combined.
- In a small mixing bowl, combine the cream of tarter, baking powder, salt, and all-purpose einkorn flour. Mix until combined.
- With the mixer on low, slowly combine the flour mixture with the butter mixture. Scrape the sides of the bowl down as needed. Do not over-mix
- Chill the dough in the fridge for 1 hour.
- Preheat the oven to 350 degrees.
- Sprinkle a little flour on your countertop and roll out half of the dough. Try to get the dough as even as possible. The dough should be about 1/3- 1/2" thick. Use any shape of cookie cutter to cut the dough
- Lay the cookies on an ungreased baking sheet about 1" apart.
- Bake in a 350 degree preheated oven for 10-12 minutes or until the edges are slightly golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack.
- Combine the powdered sugar, milk, Karo syrup and your favorite extract in a medium mixing bowl. Use a wire whisk to combine all the ingredients. There shouldn't be any lumps. Add an additional tablespoon of milk to the glaze if needed. The glaze should be smooth and shiny.
- It works great to add the glaze to a piping bag or a condiment bottle with a small opening to glaze the cookies. You can do an outline of a shape and then fill in the rest of the glaze or you can drip the glaze over the edges for a fully glazed cookie.
Jill is the blogger and baker behind The Carefree Kitchen. She loves experimenting with flavors in the kitchen. She loves to celebrate life with friends and family, and of course, great food! She loves grilling, baking, cooking and putting her own spin on all the classics. Check out more of her recipes at thecarefreekitchen.com.
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10 thoughts on “Einkorn Sugar Cookies”
I’m surprised you use Karo syrup in your glaze, I would think most who are conscious of what they are ingesting would steer clear of that, especially those who have gone to the effort of using einkorn, just an observation, not a criticism
Hi Deborah, we appreciate the observation. This recipe was contributed, but I’ve found that there are people in two different camps when it comes to einkorn. Some are very health conscious and use einkorn for this reason. Others are people who don’t care so much about health but can’t eat wheat and have found that einkorn doesn’t make them sick. We try to include recipes for people in both camps. We’d love to hear if you use anything different in the glaze with good results!
Hi, can you just use the einkorn fresh milled, no sifting? Are there any adjustments needed if doing so?
Hi Kimberly, yes you can use whole grain flour in this recipe. You may need to add a little flour depending on how recently your flour was milled (flour is more dense after it has been sitting), but I would just watch consistency.
Is it possible to use sour cream in place of the cream cheese. I am lactose intolerant and can easily get lactose free sour cream, but lactose free cream cheese is harder to come by
Hi Cecilia, I haven’t tried this, but if it were me, I wouldn’t hesitate to try it. Just watch consistency.
Hi, Cecilia, i was wondering if you tried this recipe with the sour cream. Can you share how it went? I’m also looking for a cream cheese substitute for these.
This is literally the best sugar cookie!
Hi, is it ok to use another spreadable cheese (like laughing cow cheese) if I don’t have cream cheese on hand? Thanks!
Hi Karen, we have not tried that. I imagine if the flavor isn’t too strong, it may be ok. You’ll have to let us know how it goes.