Einkorn sugar cookies are classic sugar cookies made with whole wheat einkorn flour. The dough only requires a 15 minute rest on the counter before baking, and the cookies turn out tender and sweet with a crunchy sugar crust.
Heather's recipe summary
Flavor/texture: Classic soft sugar cookies with a tender interior and crunchy sugar crust. Einkorn adds a lovely golden color and slightly nutty flavor.
Yield: 18 cookies
Similar to: Einkorn Chocolate Chip Cookies
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About einkorn flour
Einkorn is the most ancient form of wheat, with a unique genetic makeup that makes it easier to digest and more nutrient-dense than modern wheat.
- Higher in protein, minerals, and fiber.
- Weaker gluten structure, making it easier to digest.
- Its complex, nutty flavor makes modern wheat taste bland in comparison.
- Adds a beautiful golden hue to baked goods.
For more information: Grand Teton Ancient Grains - Einkorn Nutritional Benefits
Ingredients and substitutions
- Einkorn flour - This recipe is developed for einkorn flour only. Both whole wheat einkorn flour and all-purpose einkorn flour will work. If you only have all-purpose white flour on hand, follow my recipe for Soft Sugar Cookies instead.
- Vanilla extract - Vanilla can be swapped at half the amount with other extracts, like lemon, maple, or peppermint.
How to make einkorn sugar cookies
- Use a hand mixer to beat wet ingredients until fluffy, then add dry ingredients and mix until combined. Allow dough to rest for 15 minutes to allow einkorn to absorb liquids.
- Use a medium 1.5 tablespoon cookie scoop to portion dough and roll in sugar.
- Place on a parchment lined baking sheet.
- Bake until cookies feel set on top and barely begin to brown around the edges.
Heather's Top Tip
For accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
Tips and tricks
Einkorn absorbs liquids slowly - Don't skip the 15 minute rest on the counter. This gives the flour time to absorb the liquids in the dough, which will help your cookies spread less in the oven.
Frosting variation - If you'd like to frost your cookies, skip the step of rolling in sugar. Instead, dust the bottom of a drinking glass with flour and gently press the top of each dough ball before baking. This creates a flat top for decorating. Allow cookies to cool completely, then pipe or spread with your favorite frosting, like Whipped Buttercream Frosting.
Frequently asked questions
There are several einkorn farmers and millers in the US and abroad. Here are my favorite vendors for purchasing whole wheat einkorn flour:
- Barton Springs Mill
- Grand Teton Ancient Grains
- Jovial Foods (sometimes available at your local grocer)
No, einkorn is a wheat and forms gluten. However, einkorn has a weaker gluten structure than modern wheat and is often easier to digest for most people.
Einkorn is considered an extra-soft wheat (National Library of Medicine), which creates moist, tender crumbs, and is ideal for baked goods like cakes, cookies, and muffins.
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📖 Recipe
Einkorn Sugar Cookies
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (200 g) einkorn flour, *measured properly
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (50 g) granulated sugar, for rolling
Instructions
- In a large bowl, add room temperature butter and sugar. Using a hand mixer or stand mixer, beat until light and fluffy, about 1 to 2 minutes. Add egg and vanilla extract and beat until fully incorporated and fluffy, about a minute.
- In a separate bowl, sift together the einkorn flour, baking powder, and salt. Gradually stir dry ingredients into butter mixture (or use a mixer on low speed) until just combined.
- Allow dough to rest for 15 minutes to allow einkorn flour to absorb liquids in the dough.
- Preheat oven to 350℉ and line a baking sheet with parchment paper. Set aside.
- Scoop dough using a medium cookie scoop or shape by hand into 1.5 tablespoon balls. Gently roll dough balls in granulated sugar.
- Place cookie dough balls 2 inches apart onto prepared baking sheet. As is, dough balls bake into thick, rounded top cookies (as shown in photos).
- Bake for about 10-12 minutes, or until tops look set and edges barely begin to brown. Allow to cool until for 2 to 3 minutes (or until tray is cool enough to handle) before removing to a wire rack to cool completely.
Equipment Recommendations
Notes
- * How to measure flour properly: For the most accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
- Einkorn flour measurements: 1 cup = 100 grams
- Optional frosted cookies: Skip the step of rolling in sugar. Flatten dough balls slightly using your hands or the bottom of a glass dusted with flour. This creates a flat top for decorating once cooled. Top with Whipped Buttercream Frosting or your favorite frosting and allow to set for 2-3 hours before storing.
- Storing dough: Cookie dough will keep in refrigerator for 2-3 days, or up to 3 months in the freezer.
- Storing cookies: Cookies will keep for up to 5 days in a tightly sealed container at room temperature or in the freezer for 3 months. Add a slice of bread to the cookie container to help keep cookies moist. Replace as needed (bread will dry out).
- More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!