Old Fashioned Einkorn Sugar Cookies Recipe • The Farmer's Lamp (2024)

Adapted from my great-grandmother’s recipe, this Old-Fashioned Einkorn Sugar Cookies recipe has a decadent, melt-in-your-mouth texture, a testament to the simple yet timeless ingredients. What makes this recipe extra special is its versatility—whether you roll out the dough for cookie cutters or opt for the classic drop-cookie approach, the result is an authentic, old-fashioned treat that disappears from the cookie jar almost as quickly as it emerges from the oven. Get ready for a taste of nostalgia from these Einkorn cookies.

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Einkorn Sugar Cookies

Embracing Einkorn flour in our recipes has been a game-changer for us, especially considering the gastrointestinal issues associated with modern wheat varieties. When it comes to holiday treats, there was initially some apprehension about swapping modern flour for the ancient Einkorn flour. However, with a few adjustments, this Einkorn Sugar Cookies recipe not only eases those concerns but elevates the classic taste to a whole new level.

Navigating the transition to Einkorn might seem daunting, but fear not—I’ve got you covered. I’ve gathered some handy tips and tricks to make the shift smoother for you. And if questions arise about converting recipes to Einkorn, we’ve got a free Einkorn Conversion Sheet for download that’s sure to be a helpful guide.

Now, if you’re looking for an old-fashioned sugar cookie made with modern wheat, I’ve got my great-grandmother’s recipe just for you. It’s a delightful alternative for those who haven’t ventured into the world of Einkorn yet.

FAQ for Einkorn Sugar Cookies

• Why do my Einkorn sugar cookies spread out when baking?

To prevent spreading, I recommend lining your cookie tray with parchment paper or using an ungreased cookie sheet. Greasing the baking sheet can introduce excess oil, leading to unwanted spreading. Another factor could be an imbalance in butter or flour; make sure you follow the recipe precisely.

• What makes my sugar cookies dry and crumbly?

The most common culprit is using too much flour. Be mindful not to over-flour your rolling surface; a faint dusting is sufficient.

Overbaking is another factor—remove cookies a minute or two before they seem completely done, as they continue to cook on the baking sheet.

Allow a 2-minute cooling period on the tray before transferring them to a rack and store them in an airtight container when thoroughly cool.

• 3. Why are my sugar cookies tough?

Tough cookies often result from over-mixing, which develops gluten in the flour. This is especially crucial with Einkorn flour; avoid over-mixing, allowing a 15-minute resting period after mixing and before using or shaping the dough. Overmixing is a primary cause of failure with Einkorn flour.

• Can I restore moisture to a dry cookie?

While not guaranteed, there’s a trick you can try. Place a slice of bread in the cookie canister to add moisture and keep the cookies soft. This old-fashioned method, like your grandmother used, may help revive some moisture to the cookies. I was a grown woman before I understood she was adding moisture to the tin to keep cookies soft by placing the bread in there with them.

• My Einkorn sugar cookies are too pale. How can I achieve a golden color?

If you want a more golden cookie without risking over-baking, consider brushing the cookies with a thin layer of melted butter before baking. But be careful, this can cause over-crisping.

• Are there any additional tips for rolling out Einkorn sugar cookie dough?

For optimal results, chill the Einkorn sugar cookie dough for at least 30 minutes before rolling. Additionally, lightly flour your rolling pin and work surface to prevent sticking; be careful not to over-flour the surface because this can cause dry, crumbly cookies.

• Can I freeze Einkorn sugar cookie dough?

Yes, you can freeze the dough for later use. Shape it into a roll, wrap it tightly in plastic wrap, parchment paper, or butcher paper, and place it in a freezer bag or other air-tight container. When ready to use, thaw the dough in the refrigerator overnight before baking.

• What’s the shelf life of Einkorn sugar cookies?

Einkorn sugar cookies can last up to one week when stored in an airtight container. For longer storage, consider freezing the cookies and thawing them as needed.

• Can I add flavors or extracts to customize the taste of Einkorn sugar cookies?

Absolutely! Experiment with extracts like almond, vanilla, or citrus zest to add a personalized touch to your Einkorn sugar cookies. Start with a small amount and adjust to your taste preferences.

Einkorn Sugar Cookies Recipe

Ingredients:

• 1 ⅓ cup sugar
• ⅔ cup brown sugar
• 1 cup butter
• 4 cups all-purpose Einkorn flour
• 3 large eggs
• ½ tsp baking soda
• ¾ tsp real salt (Learn about real salt)
• 1 ½ tsp vanilla (1/2 teaspoon almond flavoring – optional)

Instructions:

1. In a medium-sized bowl, combine flour, soda, and real salt. (I received a mixing tool from my kids for my birthday one year and I have to say I never want to be without it!)
2. In a medium size mixing bowl cream sugars and butter together.
3. Add eggs one at a time until well blended.
4. Slowly add dry ingredients, mixing well.
   • Add vanilla while mixing.
   • Mix just until all ingredients are well combined.

To Roll Dough For Use With Cookie Cutters:

1. Refrigerate the dough for 2 hours.
2. Then separate the dough into two equal balls (as close as you can get to it)
3. You can lightly dust the rolling surface with flour but I prefer to place the dough ball between two sheets of parchment paper and roll it out.
4. Roll dough to 1/4″ thickness.
5. Cut with cookie cutters and repeat until all the dough is used.
6. Shape and bake any “scrap” pieces of dough after you have cut your cookies.

To Make An Old-Fashioned Dropped Sugar Cookie (my preferred method)

1. Scoop out a well-rounded teaspoon (like you stir tea or coffee with) of dough.
2. Roll it into a ball.
3. Place each ball onto a parchment paper-lined cookie sheet and use the smooth, flat bottom of a glass or other object to pat out flat.
   • I use a wooden spoon or my fingers.
   • Whatever you decide to use, dip it in sugar to keep it from sticking to the dough.

Baking Directions

1. Preheat your oven to 375 degrees F for 15 minutes
2. Place your baking rack in the middle of the oven and put the cookie sheet in.
3. Bake until the edges are golden brown.
   • In my gas oven, this is around 9-10 mins. We like them crunchy on the edges, but soft in the middle so this is the time I use.
   • For soft cookies bake 8 minutes and check.
   • For firmer, crisp cookies, bake for 12 minutes.
4. Let them cool on the pan for 2 minutes then remove the cookies to a cooling rack.
5. As soon as they are cool, store them in an airtight container.

To Frost or Not to Frost

• A truly old-fashioned sugar cookie recipe is not frosted, but it is melt-in-the-mouth delicious. However, we enjoy them frosted with buttercream frosting, especially during the holidays.

Wrap Up

I hope you enjoy these Einkorn sugar cookies as much as we do. Hopefully, the FAQs make your baking experience smoother.

As you venture into baking these old-fashioned treats, keep it simple, enjoy the process, and savor the authentic taste that connects generations. If you have more questions down the road or just want to share your baking wins, I’m here. Happy baking! and may your Einkorn sugar cookies always bring a smile to your face!

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