The BEST homemade sugar cookies made with einkorn flour. As one Instagram reader friend said, "I can't believe how good these are! I've made many sugar cookie recipes over the years and these are by far the BEST!"
In a large bowl, using a hand mixer (or stand mixer with the paddle attachment), beat the butter, sugar, and honey together until "whipped." This will take about 40-60 seconds on medium speed.
Add the egg, vanilla extract, and almond extract. Beat the ingredients to combine.
Add the dry ingredients to the wet ingredients: einkorn flour, baking powder, and salt. Turn the mixer on low speed and combine the dry ingredients into the wet ingredients (about 20-30 seconds).
Using your hands, form the dough into a ball. Place the dough on a large piece of parchment paper and wrap it up. Refrigerate the dough for at least 1 hour or up to 48 hours.
Preheat the oven to 350F and line a sheet pan with parchment paper.
Remove the chilled dough from the fridge and let it rest for 5-10 minutes at room temperature. Cut the dough in half. Return one half of the dough to the fridge to keep it chilled.
Place one piece of parchment paper under the other half of dough and another piece of parchment paper over the top. Use a rolling pin to roll out the dough to 1/4 inch thick. Using cookie cutters, cut the dough into desired shapes. Transfer the cookies to the sheet pan. Repeat with the dough in the fridge.
Bake the cookies for 10-12 minutes, or until the cookies begin to look golden on top. The cookies will have a lovely golden, yellow hue. That's the classic einkorn baked good color. Let the cookies completely cool on a cooling rack.
Choose your topping of choice: icing (a thin icing) or buttercream (a thick, buttery frosting).
For the icing, combine all the ingredients in a bowl. If your powdered sugar is clumpy (this happens with the organic variety), sift the powdered sugar first through a sieve (like this). Adjust the powdered sugar or milk as needed, by a tablespoon at a time until you reach the desired icing consistency.
For the buttercream, add the butter and powdered sugar (keep the sifting note above in mind) to a large bowl (or stand mixer fitted with the whisk attachment). Beat the sugar and butter on low speed until combined. Add the vanilla and milk and combine. Add more powdered sugar as needed, a tablespoon at a time, until you reach the desired consistency and taste.
Enjoy immediately or store the cookies in the fridge (for up to 4-5 days) or in the freezer (up to a few months).
Calorie Note: We don't believe in calorie counting for the average person eating nutrient-rich, real food (and these are a treat), but if you want to use the calorie information above, the calorie count on this recipe takes into account all the frosting/icing options. If you're not enjoying cookies with both toppings, the count is lower.
Recipe by Live Simply |