Easy Einkorn Sugar Cookies for Holiday Celebrations

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Tis the season for sugar cookies! Well, perhaps every season could say that line. These days, sugar cookies (or cutout cookies) are seen in any and every shape from bunnies to footballs. The combination of butter, sugar and a slight nutty flavor from the einkorn flour makes this recipe oh so delicious! Einkorn wheat has a wonderful soft flavor when left in it’s whole form but I also love the lightness of all purpose einkorn flour for festive baked goods.

Remember that einkorn contains many more nutrients than modern wheat including a higher protein content (Yes! grain was meant to carry protein!). This means the ratio of eggs, butter, liquids and more will be different than with modern wheat. For this reason it’s important to use an einkorn flour recipe when baking to guarantee a good result. You can find more on how to bake confidently with einkorn HERE. This is our einkorn sugar cookie recipe for Christmas and year round. Hope you enjoy!

Einkorn Sugar Cookies Recipe

Here’s the recipe to bring back the excitement of sugar cookies with the wonderful aspects of einkorn flour.

Ingredients

1 Cup Butter (Grass Fed is best)

1 Egg at room temperature

1 Cup Cane Sugar

1/2 teaspoon Vanilla Extract

1/2 teaspoon Lemon Extract (optional)

3 Cups All Purpose Einkorn Flour

1/2 teaspoon Baking Powder

1/4 teaspoon Creme of Tarter

1/2 teaspoon Salt

Mix Dry Ingredients

In a small bowl sift together your einkorn flour, baking powder, creme of tarter and salt until completely combined with no lumps. I honestly don’t always sift the flour but it’s best to do so. Why? Because einkorn has more protein, fats and nutrients that make it want to bind together, This can leave clumps so make sure to mix well.

Mix Wet Ingredients

In a large bowl beat together the butter and sugar until creamy. Add in egg, vanilla extract, and lemon extract if using. Beat for 2-3 minutes until sugar is completely combined and batter is bubbly and creamy. This allows air to get into the batter. Add the dry ingredients into the wet ingredients and combine.

Chill the Dough

Once combined, allow the dough to sit in a refrigerator for at least 2 hours. This allows the flour to absorb the moisture completely and will help your cookies come out firm when baked into cutout shapes. Here are some more mistakes to avoid when making sugar cookies!

Divide dough in two or three sections and roll out one section at a time to 1/4 inch thick.

Using cookie cutters, cut out cookies and place them on a parchment lined baking sheet. Bake for 10-12 minutes. Let sit for a couple minutes before transferring to a cooling rack. Cool completely before frosting.

Frost and decorate according to your liking.

How to Freeze Sugar Cookie Dough

To freeze the sugar cookie dough for later use, shape it into a disc or log shape. If you’ve doubled the recipe, make two logs or discs. Lightly flour plastic wrap and wrap dough inside tightly. Alternatively, use parchment paper around a dough log and then wrap in plastic wrap.

Use a marker to write the date. According to AllRecipes.com, this is good to use within 60 days or two months.

Thaw dough in the refrigerator overnight the day before using. Follow baking instructions as usual.

Other Posts You May Like

Soft and Chewy Einkorn Gingerbread Cookies in a Hurry

My Favorite Farmhouse Buttermilk Biscuits with Einkorn

Overnight Sourdough Bagels with Einkorn

Einkorn Flour Lemon Pound Cake Recipe

From the Hilltop,

Krista