EINKORN SUGAR COOKIES
October 27, 2026
There’s something comforting about a simple sugar cookie. Buttery vanilla flavor, a soft center, and a light coating of sugar make it the kind of treat that doesn’t need frosting or decorations to feel complete. These einkorn sugar cookies are easy enough for an everyday baking day but just as fitting for a holiday cookie tray or a little homemade gift.
This is also a great recipe when you want homemade cookies without rolling out dough or reaching for cookie cutters. A cookie scoop keeps the portions consistent, and a quick roll in cane sugar gives each one a lightly sweet coating. The key is to pull them from the oven while the centers still look a little soft, then give them time to finish setting on the baking sheet.
Whether you’re baking a batch to share or keeping a few for a quiet afternoon at home, these cookies are a sweet reminder that familiar ingredients and a simple recipe can be more than enough.
Measure the einkorn flour carefully
Einkorn can become dry when too much flour is added, so avoid packing it into the measuring cup. Spoon the flour lightly into the cup and level it across the top, or weigh it for the most consistent results.
Uniform Cookie Dough
I use a #30 cookie scoop, which holds approximately 2 tablespoons of dough. This makes evenly sized cookies and helps them bake at the same rate. Smaller cookie balls will bake more quickly, while larger cookies will need additional time, so watch the texture and edges rather than relying only on the timer. This recipe can be turned into mini cookies or bakery style depending on the size of the dough ball and bake time.
Whip the butter and sugar
Start with butter that is softened but still holds its shape. When you press your finger into the stick of butter it shouldn’t just go straight through it. Whip the butter and cane sugar together on speed 6 for 2 minutes, then scrape down the sides of the bowl before adding the remaining wet ingredients.
This step helps create a lighter mixture and distributes the sugar throughout the butter.
Freeze the dough for thicker cookies
To freeze, scoop the cookie dough onto a parchment-lined tray and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag or container once solid.
Frozen cookie dough will usually need a few additional minutes in the oven. It also produces a slightly different result: the cookies tend to spread less and remain thicker and softer in the center. I personally prefer both the texture and convenience of baking them from frozen.
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Einkorn Sugar Cookies
EQUITMENT
- Baking Sheet
- Cookie Scoop
- Cooling Rack
INGREDIENTS
- 2¾ cups einkorn flour spooned and leveled
- 2 tsp arrowroot or cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1â…“ cups granulated cane sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp vanilla extract
- 1/4 cup granulated cane sugar for rolling
DIRECTIONS
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Whip the butter and sugar. Beat the softened butter and 1â…“ cups cane sugar on high for about 2 minutes, or until lighter in color and creamy. Scrape down the sides and bottom of the bowl.1 cup unsalted butter,1â…“ cups granulated cane sugar
- Add the remaining wet ingredients. Mix in the egg, extra egg yolk, and vanilla until fully combined.1 large egg,1 large egg yolk,1 tbsp vanilla extract
- Add the dry ingredients. With the mixer on low, gradually add the flour, arrowroot, baking soda and salt. Mix just until combined, scraping the bowl as needed.2¾ cups einkorn flour,2 tsp arrowroot,1 tsp baking soda,½ tsp salt
- Portion and coat. Place the remaining 1/4 cup cane sugar in a small bowl. Use one level #30 scoop of dough per cookie, or roughly 2 tablespoons. Gently roll into balls, then roll in the sugar. Place about 3 inches apart on the prepared baking sheet. If the dough is too soft to handle, refrigerate until scoopable.1/4 cup granulated cane sugar
- Bake or freeze. Bake immediately, or place the dough balls on a lined tray and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag.
- Bake fresh dough for 8–10 minutes or frozen dough for 10–12 minutes, without thawing. The cookies are ready when the edges are lightly golden and set, while the centers still look slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy!
NUTRITION
I don’t count calories, but I do care about what goes into our food. These cookies are made with familiar baking ingredients: real butter, cane sugar, eggs, vanilla, and einkorn flour.
I use real butter for its rich flavor, eggs and milk to create a soft and tender texture. Cane sugar provides the classic sweetness and light sugar coating that make a sugar cookie feel complete. Einkorn gives me another way to use an ancient wheat variety that is distinct from modern bread wheat and has a naturally rich, slightly nutty flavor. It also contains protein, minerals, and naturally occurring antioxidants.
Finished with real vanilla and mineral-rich salt, these cookies are easy to make, freezer-friendly, and satisfying enough that a freshly baked batch feels like a genuine treat. No calorie counting—just a homemade dessert made with ingredients I know and enjoy using. Here’s more on why these nutrients matter →
