- 1/2 cup Butter
- 3/4 cup Granulated Sugar
- 2 tablespoons 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 cups All-Purpose Einkorn Flour
Glaze for Sugar Cookies
- 2 cups Powdered Sugar
- 3 tablespoons Milk
- 3 tablespoons Karo Syrup
- 1/3 teaspoon extract, almond, lemon, vanilla, or raspberry
- 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.
How to Make the Sugar Cookie Glaze
- 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.