A Healthy Holiday Favorite
What better way to celebrate the holidays than with a delightful treat that’s both nostalgic and nourishing? Introducing Einkorn Sourdough Sugar Cookies, a unique twist on the classic sugar cookie that brings together the wholesome goodness of ancient grains and the tangy depth of sourdough. Perfect for holiday cutouts or year-round indulgence, these cookies are sure to become a family favorite.
Why Einkorn?
Einkorn flour is an ancient grain prized for its nutty flavor and nutritional benefits. Combined with the gentle tang of sourdough starter, these cookies are elevated to a whole new level of flavor and texture.
The Recipe
These cookies strike the perfect balance between sweetness and tanginess, with a soft, tender texture that’s ideal for icing and decorating. Whether you’re baking with kids or crafting intricate holiday designs, these cookies will bring joy to your kitchen.
Einkorn Sourdough Sugar Cookies
Ingredients
For the Dough:
½ cup (112g) butter, softened
¾ cup (150g) granulated cane sugar
1 egg, room temperature
½ teaspoon vanilla extract
¼ cup (60g) Einkorn Sourdough Starter (active or discard)
2 ½ cups (300g) Jovial All-Purpose Einkorn Flour (or 3 cups/288g Jovial Whole Wheat Einkorn Flour)
½ teaspoon salt
½ teaspoon baking powder
For the Icing:
3 cups (360g) powdered sugar
4–5 tablespoons milk or water
½ teaspoon vanilla extract
(Optional) Food coloring
Directions
Cream the butter and sugar using a standing mixer with a paddle attachment for 2 minutes on medium speed.
Add the egg, vanilla, and sourdough starter, mixing until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Let the dough rest for 10 minutes.
Wrap the dough in cling wrap, flatten into a disc, and let it sit at room temperature for 6 hours before refrigerating for at least 8 hours.
Prepare to bake: Preheat the oven to 350°F. Roll out the dough on a floured surface to ½"–¾" thickness. Cut into shapes and bake on a lined baking sheet for 8–10 minutes. Cool completely before icing.
Make the icing: Mix powdered sugar, milk or water, and vanilla until smooth. Adjust consistency as needed. Decorate cookies and let the icing dry completely before storing.
Tips for Success
Let the dough rest to absorb liquids and reduce stickiness.
For a thicker cookie, roll to ½"–¾". For thinner cookies, roll to ¼".
Keep unused dough refrigerated while rolling out portions to prevent softening.
A Sweet Holiday Tradition
These Einkorn Sourdough Sugar Cookies are not just a treat but a celebration of wholesome, mindful baking. Enjoy creating memories in the kitchen, sharing these cookies with loved ones, and savoring the unique flavors of einkorn and sourdough.
Happy holidays, and happy baking!
