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Einkorn Sugar Cookies with Freeze Dried Strawberry Frosting

These soft, chewy sugar cookies are a healthier twist on a classic favorite. Crafted with natural sweeteners (no refined sugars) and wholesome ingredients, they deliver the same delightful taste and texture you love without the refined sugar. Our creamy frosting offers a tangy sweetness that perfectly complements the cookies.
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Einkorn sugar cookies with strawberry frosting on the counter

Looking for a healthier take on classic sugar cookies that are soft, chewy, and topped with a creamy frosting with just the right tangy sweetness? You’re in the right place! I’ve been on a mission to create the ultimate sugar cookie that delivers everything you love—without relying on refined sugars or artificial ingredients.

These wholesome sugar cookies use natural sweeteners and simple swaps to achieve that perfect soft-and-chewy texture, then get finished with a smooth, lightly tangy frosting that balances the sweetness beautifully. Every bite is comforting, nostalgic, and downright irresistible.

This recipe is ideal for decorating with your kids, hosting a cookie-decorating party, or serving at holidays and special occasions. Best of all, there’s no chilling required, and the cookies hold their shape beautifully while baking. If you’re craving that classic sugar cookie flavor made a little better-for-you—with no food dyes or refined sugars—this recipe is sure to become a favorite.

Creating the perfect sugar cookie, but healthier has been a task of mine for quite some time. One of my favorite cookies is a sugar cookie, and having a classic sugar cookie on my blog was important. Keeping all this in mind, I landed on my Einkorn Sugar cookie with Strawberry Cream Cheese Buttercream Frosting, and they are EVERYTHING! These cookies are made without refined sugar and the frosting has real dehydrated strawberries which gives them a strong and tangy strawberry flavor. 

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. 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 and delicious. 

Ingredients needed for these einkorn sugar cookies

This is a simple easy to make rolled sugar cookie recipe and only requires a few ingredients and bonus, no chilling time! One of the best things about this recipe is its refined sugar free, so it uses natural sweeteners like maple sugar to sweeten the dough and its absolutely delicious. They’re delicious plain or frosted with my Strawberry Cream Cheese frosting recipe.

  • Einkorn flour 

  • Eggs

  • Grass-fed butter 

  • Powdered maple sugar

  • Baking powder

  • Vanilla extract

  • Salt

Einkorn sugar cookie with strawberry frosting, holding in hand with sprinkles

Step By Step Directions-How to make soft and chewy einkorn sugar cookies

Just follow this simple einkorn cookie recipe, and in no time, you’ll have a batch of freshly-baked, mouth-watering cookies that are sure to delight your taste buds!

  1. Use an electric mixer or stand mixer and cream together room temperature butter and Powdered maple 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 few minutes, trust the process. 

  2. Add in room temperature eggs and vanilla and 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).

  3. Add in your dry ingredients and mix until the dough is sticky and formed together. This takes some time about 2-3 minutes. 

  4. 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. 

  5. Bake in 325 degree oven for 8-10 minutes. 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, and this has not been tested with milled einkorn. Here is the Einkorn flour I recommend and the only one I use. 

Maple Sugar (powdered)-If you buy regular maple sugar, make sure you use a blender to pulverize it into a fine powder, the consistency should feel like brown sugar if you run it through your finger tips. You will need powdered maple sugar for both the cookie recipe and the strawberry frosting. This brand sells its Maple sugar in a powdery form and I’m a big fan of the flavor and quality. 

Freeze Dried Strawberries- In order to get that bright beautiful pink color and rich strawberry flavor I use these Natierra organic dehydrated strawberries. One bag is 0.8oz, I use the whole bag which is about 1 heaping cup. You want to blend them until they are a fine powder and then pour into your frosting. This is 1 heaping cup of freeze dried strawberries BEFORE they have been blended. (See my Strawberry Cream Cheese/Buttercream Frosting) for more tips. 

Baking at a low temperature- Baking this at 325 degrees Fahrenheit allows for a soft cookie that is evenly baked throughout, without burnt or crisp edges. This will yield a traditional soft sugar cookie. If you like yours crisp and crunchy, bake for 1-2 minutes longer. 

 

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. 

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. 

Try These Other Delicious Cookies!

Double Chocolate Crinkle Cookies

Paleo Molasses Cookies

Peanut Butter Gems

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Einkorn Sugar Cookies (Naturally Sweetened)

tinhateats
On the quest for the perfect homemade sugar cookie? These Einkorn sugar cookies are soft, thick, with slightly crisp edges. Perfect for decorating or smear a simple frosting over them.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Course Baking, Dessert
Servings 32 Cookies

Equipment

  • 1 Large cookie sheet
  • 1 Electric hand mixer or stand mixer
  • 1 Rolling Pin

Ingredients
  

  • 1/2 cup Butter (room temperature)
  • 1 cup Powdered maple sugar
  • 2 large Eggs (room temperature)
  • 1 tsp Vanilla extract
  • 3.5 cups Einkorn Flour all-purpose (spooned and leveled)
  • 1 tsp Baking powder
  • 1/2 tsp Salt

Instructions
 

  • Preheat and Prep: Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  • Cream butter and sugar: In a large bowl, cream together room-temperature butter and maple sugar until smooth and creamy, about 2–3 minutes.
  • Add eggs and vanilla: Add the room-temperature eggs and vanilla extract. Mix until fully incorporated. Tip: If you use cold eggs, the batter may appear curdled. Be sure your eggs are at room temperature (you can place them in warm water for 1–2 minutes to quickly warm them).
  • Mix in dry ingredients: Add the einkorn flour, baking powder, and salt. Mix until the dough is smooth and fully incorporated. Note: This step takes a little time—trust the process. If using a hand mixer, the dough will become stiff toward the end (refer to photos if needed).
  • Roll and cut the dough: Shape the dough into a ball or disc. On a lightly floured surface, roll dough to ¼–½ inch thick. Use cookie cutters to cut into desired shapes. This recipe yields about 16 large cookies, approximately 3 inches wide.
  • Bake: Bake at 325°F for 8–10 minutes. For smaller cookies, reduce baking time slightly.
  • Cool and frost: Allow cookies to cool completely before frosting. Enjoy!

Notes

You can replace half powdered maple sugar with 1/2 granulated sugar for a slightly more crisp cookie along the edges, if preferred. 
Keyword einkorn cookie cut outs, einkorn cookies recipe, einkorn flour recipes, Einkorn sugar cookies, einkorn sugar cookies with frosting, naturally sweetened einkorn sugar cookies
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4 Responses

    1. I have not tested with whole wheat einkorn flour, but if you choose to try it you will need to reduce the whole wheat flour by 25% so for every cup of AP einkorn, use 3/4 cup WW einkorn. Whole wheat is going to absorb more liquid that AP so this is why you would need to make that adjustment. If you try it, let me know if it turns out.

      Reply
5 from 2 votes (1 rating without comment)

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Hi, I’m Jenn – welcome to Tinhateats! Here, you’ll find a collection of gluten-free, paleo, and Whole30-friendly recipes, with a special spotlight on einkorn flour. I love reimagining classic dishes in healthier, more nourishing ways—and I hope my recipes inspire you to try something new in your own kitchen. Follow along for real food, made simple!

 

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