Grandma's Einkorn Sugar Cookie Recipe
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! These einkorn sugar cookies are the best we have ever had! I hope they can become apart of your Christmas traditions!
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
Tried this recipe?Let us know how it was!