If you want to experiment with ancient grains, these Einkorn Snickerdoodles won’t disappoint even your toughest critic. These delightfully chewy, buttery, and soft einkorn snickerdoodles will soon be a family favorite.

Einkorn flour, an ancient grain, is gaining popularity and taking center stage for its nutty flavor and nutritional benefits and these cinnamon sugar snickerdoodles are no exception. These cookies are a perfect balance of chewy cookies, with a cinnamon sugar coating and a buttery sweet inside. Get ready to fill your kitchen with the irresistible aroma of freshly baked cookies.

Einkorn Snickerdoodles made with all-purpose Einkorn flour.

Whether you’re looking to make a switch to a healthier grain, have gluten sensitivities, or just love to try new food products, this all-purpose einkorn flour is great for you.

Email This Recipe

Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!

By submitting this form you consent to receive emails from The Carefree Kitchen

All-purpose einkorn flour is sold at einkorn.com. They sell many ancient grain and einkorn products, Organic Einkorn Berries, all-purpose einkorn flour, and Mockmill wheat grinders. They are a small organic family farm and offer wonderful products and great customer service.

If you’re looking for more einkorn flour recipes, be sure to try our Einkorn Bread, Einkorn Brownies, Einkorn Chocolate Chip Cookies and our Einkorn German Pancakes. They all use all-purpose einkorn flour.

snickerdoodles made from all-purpose einkorn flour, an ancient grain perfect for gluten intolerance.

Einkorn Flour in Baking

When it comes to baking, einkorn flour behaves differently compared to modern wheat flours. It contains less gluten, making it a popular choice for those seeking a lighter, more delicate texture in their baked goods. Due to its lower gluten content, recipes using einkorn flour may require adjustments in liquid content or baking time to achieve the desired consistency.

Health enthusiasts favor einkorn flour for its higher protein, mineral, and antioxidant content compared to conventional wheat flour. It is also rich in essential nutrients like zinc, iron, and vitamin B. Additionally, einkorn flour is prized for being easier to digest and often well-tolerated by individuals with gluten sensitivities.

Embracing einkorn flour has a distinct nutty taste and nutritional profile, making it a valuable addition to any baker’s pantry.

Tips for Baking With Einkorn Flour

Einkorn flour absorbs less water. You will need to add another approximately 25% more flour to your recipes or reduce the amount of liquid in your recipe. Since there isn’t usually liquid in a baking recipe, it’s best to experiment a little and add more flour and possibly more spices or flavoring.
You can use butter, coconut oil or whatever you like to use in your einkorn cookie recipes.
Use room tempreture ingredients. Make sure your butter and eggs re at room tempreture before you mix them. This will ensure your cookie dough has a uniform texture.
Don’t overmix the dough. Overmixing can lead to tough cookies instead of the desired soft, chewy texture.
Let the cookies sit on the hot baking sheet to cool before you remove them. This will keep them from breaking if they are a little too soft.

Prep: 10

Cook: 10

Total: 20

12 people

Ingredients

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, cream together the butter and 1½ cups of sugar using the paddle attachment until light and fluffy. Slowly add the eggs and mix again. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt, then add the dry ingredients to the butter mixture and combine on low speed.
In a small bowl, mix together the remaining 1/4 cup of sugar and 1 tablespoon cinnamon. Scoop and then roll the cookie dough into 1¼" balls and roll in the cinnamon and sugar mixture before placing on a parchment paper lined baking sheet, about 3" apart.
Bake in your preheated oven for 8-11 minutes, or till just golden brown on the edges. Take the cookies out of the oven and let them sit for 2-5 minutes. Transfer the cookies on a cooling rack. Enjoy!

Notes

Storing instructions: store cookies in an airtight container at room temperature for up to 1 week.

Make-ahead tips: you can make, scoop, and then freeze this cookie dough, storing it for up to 2 months in the freezer. When you are ready to bake, pull your cookies from the freezer onto a parchment paper lined baking sheet and bake in a preheated oven, adding an extra 2-3 minutes to the baking time.

Nutrition

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course Dessert

Cuisine American

Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this?

Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!

The Best Einkorn Flour Recipes

If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

Pin It!!

Einkorn Snickerdoodles, made with ancient grainsÂ are buttery, chewy and soft, and so delicious!

If you’re wanting to experiment with some ancient grains, these Homemade Einkorn Snickerdoodles won’t disappoint even your toughest critic. These buttery, chewy and soft Einkorn Snickerdoodles are going to be a family favorite in no time.

Categories:

Cookies, Desserts, Einkorn Flour, Nut-Free, Vegetarian,

5 from 1 vote (1 rating without comment)

9 Comments

Leah Jonassen says:

at

I used 2 cups of flour instead of 4 cups. I believe 4 cups must be a misprint?

Lucy says:

at

Yep they did not come out at all

1. The Carefree Kitchen says:
  
  at
  
  Oh man, I’ll have to try they Jovial brand. I guess the 2 companies products work a little differently. I’ll dig in and see if I can evaluate the 2 so I can give a heads up. Thanks for letting me know.
  
Lucy says:

at

Not sure if I did this right but I used Jovial enkorn all purpose flour, 4 cups seemed a bit too much , we shall see, the dough was very difficult to knead, it was very tough. Also the only thing that would stick to the balls was the cinnamon, not the sugar. Hope they come out good

1. The Carefree Kitchen says:
  
  at
  
  I actually haven’t used the Jovial brand of einkorn flour. I’m going to find some this weekend and try it out. The flour I use from http://www.einkorn.com is light and fluffy. So sorry your cookies didn’t turn out. Einkorn flour takes in much less moisture, that’s why the amounts of flour seem like too much. When I’m using Einkorn flour I find it best to add 3/4 of the amount, let it sit for a few minutes and then add more. If you’re concerned the dough might be too tough, try adding 3 cups and then baking just one cookie. Darn, assumed the 2 brands of flour would be the same.
  
The Carefree Kitchen says:

at

Would you like to see more Einkorn recipes?? What would you like to see?

1. spencer says:
  
  at
  
  At what point do we add the flour?
  
  1. The Carefree Kitchen says:
    
    at
    
    I update the recipe card, sorry about that! Add the flour after all the other ingredients! Let me know how they turned out!