Einkorn Snickerdoodles Recipe
Einkorn Snickerdoodles, made with ancient grains are buttery, chewy and soft, and so delicious!
Servings: 12 people
Calories: 347kcal
Ingredients
- 1/2 cup butter
- 1¾ 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
- 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
Calories: 347kcal | Carbohydrates: 61g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 282mg | Potassium: 138mg | Fiber: 1g | Sugar: 29g | Vitamin A: 280IU | Calcium: 20mg | Iron: 2.2mg