Homemade Einkorn Sugar Cookie Recipe
An easy, old-fashioned cookie based on my great-grandmother’s sugar cookie recipe. This Einkorn sugar cookie recipe makes a decadent, melt-in-your-mouth cookie. Your cookie jar will be empty before your oven gets cold!
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Print PinServings: 24 Makes 2 1/2 - 3 dozen depending on size of cookie cutter or dropped scoop
Calories: 218kcal
Ingredients
- 1 ⅓ cup sugar
- ⅔ cup brown sugar
- 1 cup butter
- 4 cups all-purpose Einkorn flour
- 3 large eggs
- ½ tsp baking soda
- ¾ tsp salt
- 1 ½ tsp vanilla - (1/2 teaspoon almond flavoring - optional)
Instructions
Instructions
- In a medium size bowl, combine flour, soda, and salt. (I received a mixing tool from my kids for my birthday one year and I have to say I never want to be without it!)
- In a medium size mixing bowl cream sugars and butter together.
- Add eggs one at a time until well blended.
- Slowly add dry ingredients, mixing well. Add vanilla while mixing. Mix just until all ingredients are well combined.
To Roll Dough For Use With Cookie Cutters:
- Refrigerate the dough for 2 hours.
- Then separate the dough into two equal balls (as close as you can get to it)
- You can lightly dust the rolling surface with flour but I prefer to place the dough ball between two sheets of parchment paper and roll it out. Roll dough to 1/4″ thickness.
- Cut with cookie cutters and repeat until all the dough is used. Shape and bake any “scrap” pieces of dough after you have cut your cookies.
To Make An Old-Fashioned Dropped Sugar Cookie (my preferred method)
- Scoop out a well-rounded teaspoon (like you stir tea or coffee with) of dough.
- Roll it into a ball.
- Place each ball onto a parchment paper lined cookie sheet and use the smooth, flat bottom of a glass or other object to pat out flat. I use a wooden spoon or my fingers.
Baking Directions:
- Preheat your oven to 375 degrees F for 15 minutes
- Place your baking rack in the middle of the oven and put the cookie sheet in.
- Bake until the edges are golden brown. In my gas oven, this is around 9-10 mins. We like them crunchy on the edges, but soft in the middle so this is the time I use. Use 8 minutes and check for completely soft cookies. Use 12 minutes for firmer cookies.
- Let them cool on the pan for 2 minutes then remove to a cooling rack.
- As soon as they are cool, store them in an airtight container.
To Frost or Not to Frost
- A truly old-fashioned sugar cookie recipe is not frosted, but it is melt in the mouth delicious. We enjoy them frosted with buttercream frosting, especially during the holidays.
Notes
I use only organic, non-gmo ingredients and yard eggs. You can use what you like to use.
Nutrition
Nutrition Facts
Homemade Einkorn Sugar Cookie Recipe
Amount per Serving
Calories
218
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
41
mg
14
%
Sodium
173
mg
8
%
Potassium
41
mg
1
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
3
g
6
%
Vitamin A
266
IU
5
%
Calcium
14
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
