Einkorn Sourdough Sugar Cookies

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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.

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.

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.

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

• 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.

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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. 

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. 

Important Considerations:

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