Einkorn Sugar Cookies

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.

Prep Time 10

Cook Time 12

Resting time 15

Total Time 37

Servings cookies

Author Heather

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.
Meanwhile, 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.
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.

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!

Nutrition