Einkorn Sugar Cookies (Naturally Sweetened)
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.
Equipment
- 1 Large cookie sheet
- 1 Electric hand mixer or stand mixer
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.
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