I wonder what comes to your mind when you think of Christmas cookies? Many come to mind for me, but the most nostalgic are grandma’s sugar cookies!
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My Grandma Merva was the best cook I have ever known.
She was the type that cooked from the heart and everything she made was amazing. This year my mom sent me her sugar cookie recipe, and I was so excited to convert it to an einkorn recipe.
Cooking with einkorn can be tricky, especially when trying to get an old familiar recipe right.
She didn’t use einkorn flour, however, I used everything in her original recipe and only made slight adjustments to accommodate for using all-purpose einkorn flour.
As many of my readers know, I love this ancient grain so much! I have an entire article dedicated to the benefits of einkorn flour and how it is much more gentle for the gluten sensitive/intolerant.
Needless to say, I had to convert her recipe over since einkorn is the only flour we use in our kitchen.
She was an amazing grandma and I miss her dearly; I am grateful to have this adapted recipe to share with my family and yours!
In my husband’s humble opinion “These are seriously the best sugar cookies I have ever had. The texture of the dough and the frosting are perfect!”
Grandma Merva gets all the credit!
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Let’s make Christmas cookie memories around the kitchen counter!
Tools I used:
- Kitchen scale
- Kitchen-Aid Mixer (you can usually get these on sale at Costco); or mixing bowls
- Cookie sheet pan
- Rolling pin – I love this one because it is adjustable and very beautiful looking.
- Cookie cutters
- Plastic wrap
- Cookie cooling rack
- Measuring spoons – these are my favorite because they fit inside all spice containers.
Ingredients:
I am a huge fan of raw dairy and eggs – I think they bring the most nutrition to your foods. It is a good goal to get your ingredients as close to their original source as possible!
- Butter
- Sugar
- Egg
- Vanilla
- Heavy cream
- All-purpose einkorn flour (you can buy this from amazon, I buy mine from jovialfoods.com)
- Baking powder
Steps for making my grandma’s sugar cookies, using einkorn flour
- In a bowl, or your standing mixer, cream together the butter, sugar, egg, vanilla, and heavy cream on medium speed.
- Turn off your mixer after the ingredients are creamed together.
- Using a spatula or spoon, scrape the walls of the bowl down to the bottom of the bowl before adding the last two ingredients.
- Then add your flour and baking powder to the bowl.
- Start mixing on low speed to avoid getting flour all over. As it becomes more incorporated into your batter you can turn the speed up to medium.
- Once fully combined, turn off your mixer and scrape down the walls. If needed, mix again to fully combine ingredients.
Next, we are going to do a double chill of the dough
- First, you’ll remove from the dough from your bowl and wrap it in plastic wrap. I like to flatten it a bit.
- Place it in the fridge for 10 minutes.
- While it is in the fridge, get your rolling pin, cookie cutters, and lightly flour your working space.
- After 10 minutes, remove HALF the dough from the plastic wrap and leave the remaining half in the fridge. Roll out the dough to 1/4-inch thickness.
- Using your cookie cutters, you should be able to get 10-12 einkorn sugar cookies, depending on how big your cookie cutters are.
- Next, place them on trays (I line mine with parchment paper) and put them back in the fridge while you start to preheat the oven to 375 degrees.
- Once the oven is preheated, remove the trays from the fridge and place them in the oven for 8-10 minutes.
- While they are cooking you can prepare the next batch of sugar cookies and keep them in the fridge until they are ready to bake. (I use parchment paper for easy transferring.)
Tips and Notes
- Once they are finished baking, place them on a cookie rack to cool for about 30 minutes. If you are putting royal frosting on them, let the einkorn sugar cookies cool completely before adding frosting!
- Decorate with kids for a messy, but fun memory!
- Chilling the dough twice will help to keep their form, while creating a soft chewy center with a crisp edge making it the perfect einkorn sugar cookie!
Please let me know if you make these treasured einkorn sugar cookies in the comments below!
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
John 3:16
Grandma’s Einkorn Sugar Cookie Recipe
Ingredients
- 110g Butter
- 200g Sugar
- 1 Egg
- 5g Vanilla extract
- 15g Heavy cream you can use milk
- 300g Einkorn flour all-purpose
- 1½ tsp Baking Powder
Instructions
Making the cookie dough
- In a bowl, or your standing mixer, cream together the 110g Butter, 200g Sugar, 1 Egg, 5g Vanilla extract, and 15g Heavy cream on medium speed.
- Turn off your mixer after the ingredients are creamed together. Using a spatula or spoon, scrape the walls of the bowl down to the bottom of the bowl before adding the last two ingredients.
- Add 300g Einkorn flour and 1½ tsp Baking Powder to the bowl. Start mixing on low speed to avoid getting flour all over. As it becomes more incorporated into your batter you can turn the speed up to medium.
- Once fully combined, turn off your mixer and scrape down the walls. If needed, mix again to fully combine ingredients. Otherwise, remove from bowl and place between two sheets of plastic wrap. Roll out, or press down, the dough and place it in the fridge for 10 minutes.
- After 10 minutes, remove HALF the dough from the plastic wrap and leave the remaining half in the fridge. Roll out the dough to ¼-inch thickness.
- Cut out cookies and place them on trays. Put them back in the fridge while you start to preheat the oven to 375℉. Once the oven is preheated, remove the trays from the fridge and place them in the oven for 8-10 minutes.
Preparing to bake with a double chill
- First you'll remove from the dough from your bowl and wrap it in plastic wrap. I like to flatten it a bit.
- Place it in the fridge for 10 minutes. While it is in the fridge, get your rolling pin, cookie cutters, and lightly flour your working space.
- After 10 minutes, remove HALF the dough from the plastic wrap and leave the remaining half in the fridge. Roll out the dough to 1/4-inch thickness.
- Using your cookie cutters, you should be able to get 10-12 einkorn sugar cookies, depending on how big your cookie cutters are.
- Next, place them on trays (I line mine with parchment paper) and put them back in the fridge while you start to preheat the oven to 375 degrees.
- Once the oven is preheated, remove the trays from the fridge and place them in the oven for 8-10 minutes.
- While they are cooking you can prepare the next batch of sugar cookies and keep them in the fridge until they are ready to bake. (I use parchment paper for easy transferring.)
Notes
- Chilling the dough twice helps to keep their form, while creating a soft chewy center with a crisp edge making it the perfect einkorn sugar cookie!
- I cook two trays at a time on the middle rack for 8 minutes. I am at about 1500 feet elevation.
- While the first batch is baking I prepare the next batch placing them on parchment paper so I can easily transfer from the fridge to the trays.
- Once they are finished baking, place them on a cookie rack to cool for about 30 minutes. If you are putting royal frosting on them, let the einkorn sugar cookies cool completely before adding frosting!
- ½ cup Butter
- 1 cup Sugar
- 1Egg
- 1 tsp Vanilla extract
- 1 Tbsp Heavy cream you can use milk
- 2½ cups Einkorn flour all-purpose
- 1½tsp Baking Powder
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