Einkorn Sugar Cookies
This sugar cookie recipe is made with all-purpose einkorn flour. These sugar cookies hold their shape when baked and are soft and chewy.
If you’re wondering how to make sugar cookies using all-purpose Einkorn flour, just follow the directions in the recipe and you’ll have delicious sugar cookies in no time!This is an easy sugar cookie recipe. This recipe makes 18-24 soft and chewy sugar cookies. You can roll these cookies out and cut into shapes or you can roll the dough balls in sugar and bake into simple round sugar cookies.You can use a simple buttercream frosting recipe on these sugar cookies or you can use a glaze which shown in the pictures.
These homemade sugar cookies, made with all -purpose einkorn flour, hold their shape and are easy to frost.
Tips for making the best einkorn sugar cookies:
-Make sure your butter is at room temperature before mixing the sugar cookies.-Don’t over-mix the cookies. Cream the butter and sugars together but after you add the baking soda and baking powder, mix only until the ingredients are combined. This will keep the dough from having a pasty consistency.-After the dough is mixed, chill the sugar cookie dough in the fridge for 1 hour before rolling out and cutting into shapes.-After baking, let the cookies cool on the baking sheet before removing.
Ingredients
SCALE
- 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.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
13 thoughts on “Einkorn Sugar Cookies”
These cookies are great! I made the cookies per the recipe with a traditional buttercream frosting to avoid using corn syrup. They disappeared quickly! I will definitely make again. Note the part about chilling the dough for one hour.
I’m confused about “einkorn all purpose flour”-
I bought your einkorn berries & I mill my own grains— so is this sifted/bolted einkorn in this recipe?
Our all-purpose einkorn flour only contains einkorn berries. The difference between the all-purpose flour verses the whole grain or fresh milled flour is that the all-purpose flour has been sifted to remove some of the bran in order to make it fluffier and easier to work with.
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.