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Einkorn Sourdough Sugar Cookies

These soft, chewy einkorn sourdough sugar cookies are my go-to for every holiday occasion. They strike the perfect balance of soft and crisp with a subtle tang that aren't overly sweet and pair perfectly with frosting.

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Einkorn Sugar Cookie Overview

Texture: These cookies offer the perfect balance of textures, with a soft, tender center and crisp edges.
Flavor: Sourdough sugar cookies offer a unique flavor profile that combines the classic sweetness of a sugar cookie with a subtle tanginess from the sourdough starter. The result is a cookie that is both familiar and intriguing, with a slightly complex taste that lingers on the palate.
No chilling required: My favorite thing about these cookies is you can make them from scratch in under 20 minutes. The dough can be rolled out and shaped without needing to be refrigerated!

A classic sugar cookie recipe is a must-have for any baker’s arsenal, especially during the holiday season. This versatile treat can be transformed into festive shapes and decorated with colorful frostings to suit any occasion. Whether enjoyed plain or adorned with a luscious, creamy frosting, these cookies are a versatile treat for any occasion.

These cookies strike the perfect balance of sweet and balanced, with a delicate texture that’s both soft and slightly crunchy at the edges. The best part? No chilling time is required! This means you can whip up a batch of these delectable treats in no time.

What is einkorn flour and why I use it in baking

So why use einkorn flour for these sugar cookies? Einkorn is a great alternative to regular flour in cookie recipes. It’s lighter and fluffier than regular flour and has a sweet, nutty flavor that complements cookies perfectly. It’s also a healthier option as it contains less gluten and more protein than regular wheat flour. For every 100 grams of einkorn flour it contains roughly 16 grams of protein. Additionally, einkorn flour is easier to digest and can help alleviate digestive issues such as bloating, gas, and discomfort. Using einkorn flour in your cookie recipes is a great way to add some healthy, tasty variety to your baking while keeping it light, delicious and guilt free. If you would like to learn more about baking with einkorn flour, and einkorn benefits check out my beginner’s guide to einkorn flour.

How to make an einkorn sourdough starter

The easiest way to make your sourdough starter with einkorn flour is to start feeding it einkorn flour. This will eventually after multiple feedings create an almost 99% einkorn sourdough starter.

1. Start with an Existing Starter:

Transitioning: If you already have a mature sourdough starter, you can gradually transition it to einkorn flour. Simply feed it einkorn flour instead of your usual flour. Over time, the starter will adapt and become predominantly einkorn.

2. Starting from Scratch:

Initial Feeding: Begin with 50 grams of einkorn flour and 40 grams of water. Mix them together thoroughly. You want a rather thick starter because of the way einkorn flour absorbs the liquid.
Daily Feeding and Discarding:
- Discard: Remove half of the mixture.
- Feed: Add 50 grams of einkorn flour and 40 grams of water to the starter.
- Repeat: Continue this ratio of feeding until you start seeing signs of activity.
Monitoring Activity: Keep the starter in a warm place and monitor its activity. It should become bubbly and have a pleasant sourdough aroma.
Adjusting Feedings: If the starter is sluggish, increase the frequency of feedings. If it’s too active, decrease the feedings or the amount of flour and water.

Important Considerations:

Maturation Time: It takes about 3-4 weeks for an einkorn sourdough starter to mature and be ready for baking.
Einkorn Flour Cost: Since einkorn flour is more expensive than regular wheat flour, starting with an existing starter can be more cost-effective.
Patience and Observation: Pay close attention to your starter’s behavior. It’s a delicate balance of feeding, discarding, and temperature control.

By following these steps and being patient, you can successfully create a robust einkorn sourdough starter that will elevate your baking endeavors.

Ingredients for the perfect soft and chewy sugar cookies with frosting

This is a simple easy to make rolled sugar cookie recipe and only requires a few ingredients and bonus, no chilling time! They’re delicious plain or frosted.

Einkorn flour- All-purpose
Eggs
Grass-fed butter
Organic granulated sugar
Einkorn Sourdough Discard
Baking powder
Vanilla extract
Salt

How to make einkorn flour sugar cookies- Step-by-Step

Cream butter and sugar

Use an electric mixer or stand mixer and cream together room temperature butter and sugar until well combined and smooth. You want to stop the mixing as soon as it turns into a frosting-like mixture (see picture below). This takes a min or two.

Add eggs, vanilla & almond

Add in room temperature eggs, vanilla, and almond extracts. Mix until creamy smooth (about 1 minute). If you use cold eggs, you will notice your batter will coagulate, so be sure to use room temperature eggs. (You can soak your eggs in warm water for a minute or two to bring them to room temperature).

Add sourdough

Add Sourdough discard and mix until incorporated.

Add dry ingredients

Add in your dry ingredients and mix until the dough is sticky and formed together.

Shape and roll

Shape dough into a large disc and roll out on a lightly floured surface. Roll dough to 1/4-1/2 inch in thickness. Use cookie cutter to cut into desired shapes. This recipe will yield 16 large 3-inch-wide round cookies or 32 medium and small cookies depending on your shapes and sizes.

Bake

Bake in 350-degree oven for 10-12 minutes or until just slightly browned around the edges. This also is dependent on the size and shape of your cookie. A cookie smaller and thinner will require less time to bake.

Helpful tips for creating soft, thick and perfectly sweet sugar cookies.

Flour- This recipe uses einkorn flour and has not been tested with regular flour, Einkorn absorbs liquid more than regular flour and this recipe is specific to that flour. I also use an einkorn all-purpose flour which is for baking specifically. Here is the Einkorn flour I recommend and prefer to use.

Bake at the right temperature- These cookies are baked at 350 degrees Fahrenheit for 10-12 minutes.

Use room temperature ingredients- Room temperature ingredients, especially butter and eggs, blend more smoothly and evenly with other ingredients. This leads to a more consistent and well-mixed dough. If you use cold eggs, you will notice your batter will coagulate, make sure your eggs are room temperature (You can soak your eggs in warm water for a minute or two to bring them to room temperature).

Storing/freezing einkorn sugar cookies

Storing Prepared Cookies- Once the cookies have been frosted they should be stored in the refrigerator in an airtight container.

Dough-The raw dough can be refrigerated overnight, if not making the same day. Wrap tightly in saran wrap. Take dough out of refrigerator 30 minutes prior to rolling. I do not recommend freezing the raw dough. If you choose to refrigerate the dough, use 2 tbsp less of flour as einkorn will slowly absorb the liquid in the recipe and you may end up with a dry dough if refrigerated for too long.

Freezing-You can freeze the cookies after they have been baked and cooled. I recommend freezing without the frosting on. Frosting tends to change flavor after freezing so I recommend frosting after you take them out of the freezer.

If you are looking for an einkorn sugar cookie recipe without sourdough

Try my Einkorn Sugar Cookies with Freeze Dried Strawberry Frosting These are made without refined sugar, and I Adapted my einkorn sourdough sugar cookies from this recipe.

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Explore more einkorn recipes below

Einkorn sourdough crackers with everything bagel seasoning

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2 Responses

Kat says:

December 21, 2025 at 8:58 am

I love this recipe!! We made ours a little thinner I think so got 45 cookies. They’re so delicious. I don’t get any sour taste from the sourdough. The einkorn is so delicious, the perfect nutty taste.

Reply
1. tinhateats says:
  
  December 21, 2025 at 9:19 am
  
  Yay, I love that! We’re making these tomorrow with my kids too—can’t wait to see how everyone decorates theirs! Thanks for taking the time to leave a review 🙂
  
  Reply