Einkorn Snickerdoodles

Makes about 21 cookies.

This recipe can also be made gluten free with jovial’s gluten free flours.

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Ingredients

  • 2 cups (240 g) All-Purpose Einkorn Flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) sugar
  • 1½ teaspoons cinnamon
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • ¼ cup (55 g) packed dark brown sugar
  • 2 large eggs, 1 separated
  • ½ teaspoon vanilla extract

Instructions

  • Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
  • In a medium bowl, stir together the flour, baking soda, and salt.
  • In a small bowl, combine 2 tablespoons (25 g) of the sugar with the cinnamon.
  • Use a standing mixer fitted with a paddle attachment, cream the butter, the remaining ½ cup (125 g) of sugar, and the brown sugar for 2 minutes, scraping the sides as you go. Add the egg and separated egg yolk and the vanilla. Beat on medium-low for 1 to 2 minutes until combined. Add flour mixture and beat on medium-low speed until the flour is incorporated. Refrigerate for 30 minutes.
  • Roll 1 heaping tablespoon of dough into a ball in your hands, then roll in the cinnamon sugar to dust completely. Place on the baking sheet, 2 inches apart. Refrigerate the remaining dough.
  • Bake for 10 minutes until edges are golden and the center is soft but cooked through. Repeat with the second batch.
  • Let cookies cool for 5 minutes. Transfer to a cooling rack until they have firmed up.