Einkorn and Gluten Free Sugar Cookies

Ingredients

Einkorn Sugar Cookies

  • 2 cups (240 g) All Purpose Einkorn Flour 
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 3/4 cup (150 g) sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract (optional)

Gluten Free Sugar Cookies

  • 2 ¼ cups (270 g) No. 3 Jovial Gluten Free Pastry Flour 
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 10 tablespoons (140 g) butter, at room temperature
  • ¾ cup (150 g) sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract

Directions

Einkorn Sugar Cookies

  1. In a medium bowl, stir together the flour, baking powder, and salt.
  2. Cream together the butter and sugar for 2 minutes in the bowl of a standing mixer fitted with the paddle attachment on medium-low speed, stopping a few times to scrape down the sides.
  3. Add the egg, and vanilla and mix for 1 minute until thoroughly combined.
  4. Add the flour mixture and mix on low speed until just incorporated, scraping down the sides. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  5. Preheat the oven to 375ºF. Line a cookie sheet with parchment paper.
  6. Working with half of the dough at a time, very lightly dust a piece of parchment paper and the rolling pin with flour. Roll the dough to ¼ inch thick. Cut out the cookies and place on the baking sheet 1 inch apart. Gather the scraps into a ball, chill for at least 10 minutes, then roll out again.
  7. Bake for 10 minutes until lightly golden around the edges. Cool on the sheet for 10 minutes, then transfer to a wire rack before decorating.

Gluten Free Sugar Cookies

  1. In a medium bowl, stir together flour, baking powder and salt.
  2. Cream together the butter and sugar for 2 minutes in the bowl of a standing mixer fitted with a paddle attachment on medium-low speed, stopping a few times to scrape down the sides.
  3. Add the egg, and vanilla and mix for 1 minute until thoroughly combined.
  4. Add flour mixture and mix on low speed until just incorporated, scraping down the sides.  Wrap the dough in plastic wrap and put in the freezer for 30 minutes.
  5. Preheat the oven to 375°F.  Line a baking sheet with parchment paper or a silicone mat.
  6. Working with ½ of the dough at a time.  Dust a piece of parchment paper and the dough lightly with flour.  Roll the dough to a ¼ inch thick, using additional flour, only if necessary. The dough will be very stiff and hard to roll when first removed from the freezer.  After a few minutes of rolling and turning, the dough will become workable.
  7. Cut out the cookies and place on baking sheet 1 inch apart.  Gather the scraps into a ball, wrap and return to freezer for at least 15 minutes, then roll again.
  8. Bake for 13-15 minutes, one tray at a time until lightly golden around the edges.  Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Cookies can be stored in an airtight container for up to 3 days.