If you want to experiment with ancient grains, these Einkorn Snickerdoodles will please even the toughest critic. Soft, chewy, and buttery, these einkorn snickerdoodles are likely to become a family favorite.
Einkorn flour, an ancient grain prized for its nutty flavor and nutritional benefits, shines in this cinnamon-sugar snickerdoodle recipe. The cookies offer a tender, buttery interior with a crisp cinnamon-sugar coating, and they fill the kitchen with the comforting aroma of fresh baking.
Einkorn Snickerdoodles Recipe
All-purpose einkorn flour is becoming more popular for bakers seeking a slightly different texture and flavor. It creates tender, delicate baked goods with a pleasant nutty note. This recipe is straightforward and welcoming for bakers of all skill levels.
Below is a clear, SEO-friendly recipe formatted for easy reference. If you’re trying einkorn for the first time, follow the tips in the notes to get the best results.
Einkorn Flour in Baking
Einkorn behaves differently than modern wheat flours. With a lower gluten content, it produces a lighter, more tender crumb. Because of that, you may need to adjust liquids, mixing time, or baking duration when converting recipes. The flour’s nutty flavor and nutrient profile make it a worthwhile addition to any pantry.
More Recipe Tips
- Einkorn flour absorbs less water than modern wheat flour. You may need to add up to 25% more flour or slightly reduce liquids when adapting recipes. When baking cookies, add extra flour gradually until the dough reaches the desired consistency.
- Use the fat you prefer—butter, coconut oil, or another choice will all work well in this recipe.
- Bring ingredients to room temperature. Softened butter and room-temperature eggs mix more evenly and help produce a consistent dough.
- Avoid overmixing. Mixing too long can produce tough cookies; combine until ingredients are just incorporated.
- Let cookies rest a few minutes on the hot baking sheet before transferring to a cooling rack. This helps them set without breaking when still warm and soft.
Einkorn Snickerdoodles Recipe
Ingredients
- 1/2 cup butter
- 1 3/4 cups sugar, (divided)
- 2 large eggs
- 4 cups einkorn flour*
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
Instructions
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Preheat oven to 350°F (175°C).
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In a stand mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups of sugar until light and fluffy. Add the eggs one at a time, mixing until combined. In a separate bowl, whisk together the einkorn flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low until just combined.
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In a small bowl, combine the remaining 1/4 cup sugar with the cinnamon. Scoop dough into 1 1/4-inch balls, roll each ball in the cinnamon-sugar, and place on a parchment-lined baking sheet about 3 inches apart.
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Bake 8–11 minutes, or until edges are just golden. Let cookies rest on the hot baking sheet 2–5 minutes, then transfer to a cooling rack. Enjoy.
Notes
Make-ahead tips: You can scoop the dough and freeze the cookie balls for up to two months. Bake from frozen on a parchment-lined sheet, adding 2–3 minutes to the baking time.
Nutrition
Disclaimer: Nutritional values are estimates.
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The Best Einkorn Flour Recipes
- Einkorn Dinner Rolls
- Einkorn Cranberry Christmas Bread
- Einkorn Pumpkin Muffins
- Einkorn Buttermilk Pancakes
- Einkorn French Bread
- Einkorn Cinnamon Breadsticks
- Einkorn Cinnamon Rolls
- More Einkorn Recipes
If you want to try ancient grains, these homemade Einkorn Snickerdoodles are a delicious place to start. Tender, buttery, and full of cinnamon sugar flavor, they’re sure to win over your family and friends.