Sourdough einkorn sugar cookies are the perfect Christmas cut out cookie recipe. With the rustic flavor of einkorn and the tangy sourdough, top these with royal icing to enjoy the best festive holiday dessert.
Sourdough sugar cookies are buttery and sweet. Made with einkorn flour and royal icing, these are perfect for cut out cookies and decorating.
Why We Love Sourdough Einkorn Sugar Cookies
Sourdough einkorn sugar cookies can be made with sourdough discard or fed active sourdough starter. This means that these buttery, sweet cookies can be made in advance and let ferment in the fridge, or whipped up the day of for quick decorating.
Sourdough sugar cookies go perfectly with homemade meringue powder and frosting. For a festive, fancy frosting, the meringue can help bring a simple sugar cookie to life with sprinkles and a little imagination.
I also love that these einkorn sugar cookies can be baked, frosted and decorated ahead of time and then placed in the freezer to be pulled out on Christmas Day. I know the days leading up to Christmas will be busy and fun spending time with family, so it puts our mind at ease knowing we already have our cookies ready to go in the freezer.
Your taste buds will thank you when you bite into this sugar cookie and taste cozy butter, sweet honey, fresh lemon, and tangy sourdough all at once. These are some of my favorite flavors!
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Tips for making homemade sourdough sugar cookies with einkorn flour
Keep your egg at room temperature before starting the recipe. This allows it to mix more easily with the other ingredients.
Make sure to use pure vanilla extract. Or better yet, make your own homemade vanilla extract!
Chill the dough after mixing for at least one hour, or overnight.
Before rolling out, it helps to cut the dough in half and work in batches. Use your hands to squeeze and massage the dough so it becomes more flexible and easier to roll out.
Why use einkorn flour?
Einkorn is an ancient grain that has not undergone the modern hybridization process that other grains have. It is substantially higher in important nutrients compared to hybridized wheat, making it a nicer alternative to use in homemade baked goods.
Einkorn flour has been a staple in our household for many years. When I can’t long ferment something, i prefer to use einkorn flour for it. Try it in your homemade waffles, pizza crust, or chocolate chip cookies and before you know it, it’ll be the only flour you’re buying.
Einkorn is also higher in protein and lower in gluten, making it an all-around more nutritious, filling, and easy to digest option for baked goods. Read more about the benefits of einkorn flour here.
More Einkorn Recipes from the Homestead
Sourdough Einkorn Banana Bread
Einkorn Brown Butter Chocolate Chip Cookies
Tools Needed
Stand up mixer with whisk attachment (you can also use a large bowl with hand beaters)
Measuring cups and spoons
Dough cutter or chopping knife (use code DUVALLHOMESTEAD for 20% off!)
Plastic wrap
Rolling pin
Baking trays with parchment paper
Sourdough Einkorn Sugar Cookie Ingredients
Makes about 2 dozen medium-large size cookies
1/4 cup sourdough starter
1 stick (1/2 cup) butter, softened to room temp
3/4 cup white sugar
1 egg, room temp
2 tsp vanilla extract
1/8 cup honey (optional)
Zest of 1 organic lemon (optional)
1/2 tsp baking powder
1/2 tsp salt
2 3/4 cups einkorn flour
Extra flour (for rolling the dough out)
Royal Icing Ingredients
3 cups powdered sugar
4-6 tbsp room temp water
3 tbsp homemade meringue powder (store-bought works too!)
How to Make Sourdough Einkorn Sugar Cookies with Royal Icing
In a stand up mixer with a whisk attachment, add the sourdough starter, butter, sugar, egg, vanilla, honey, and lemon. Whisk until just combined.
Next add the baking powder, salt, and einkorn flour. Combine on medium-low speed until just combined, being careful not to over mix.
Transfer the dough to a clean countertop surface and shape it into a tight ball with your hands. Wrap the dough in plastic wrap or a large plastic bag and place it in the fridge for at least 1 hour. You can also keep it in the fridge for up to 3 days.
Next, preheat the oven to 350 degrees and line two baking trays with parchment paper.
Bring the dough out onto a clean countertop surface sprinkled with flour. Roll the dough out to about 1/4 inch thick. Cut with cookie cutters or biscuit cutter.
Bake for 11-12 minutes, or until cookies are just starting to harden. They should still be slightly squishy to the touch. Cookies will continue to cook on the pan after you take them out.
Let cool completely before frosting. Enjoy!
How to Make Meringue Royal Icing
Combine the sugar, meringue powder, and water in a mixer and combine on medium speed until a thick icing forms. Decorate cookies immediately and enjoy!
How to Store Sourdough Sugar Cookies
Sourdough einkorn sugar cookies store in the fridge for up to 5 days, or the freezer for up to 1 month. We like to freeze them immediately and take them out right before Christmas time.
FAQs
Can I use all-purpose flour instead of einkorn?
To convert this recipe to all purpose flour, use 2 1/4 regular all purpose flour.
Can I use sourdough discard in this recipe?
You can use sourdough discard in this sourdough sugar cookie recipe, or active sourdough starter and let it ferment overnight for the health benefits.
More Sourdough Recipes from the Homestead
Sourdough Discard Banana Pancakes
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Best Sourdough Einkorn Sugar Cookies
Sourdough einkorn sugar cookies are the perfect Christmas cut out cookie recipe. With the rustic flavor of einkorn and the tangy sourdough, top these with royal icing to enjoy the best festive holiday dessert.
Ingredients
- 1/4 cup sourdough starter
- 1 stick (1/2 cup) butter, softened to room temp
- 3/4 cup white sugar
- 1 egg, room temp
- 2 tsp vanilla extract
- 1/8 cup honey (optional)
- Zest of 1 organic lemon (optional)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 3/4 cups einkorn flour
- Extra flour (for rolling the dough out)
Instructions
- In a stand up mixer with a whisk attachment, add the sourdough starter, butter, sugar, egg, vanilla, honey, and lemon. Whisk until just combined.
- Next add the baking powder, salt, and einkorn flour. Combine on medium-low speed until just combined, being careful not to over mix.
- Transfer the dough to a clean countertop surface and shape it into a tight ball with your hands. Wrap the dough in plastic wrap or a large plastic bag and place it in the fridge for at least 1 hour. You can also keep it in the fridge for up to 3 days.
- Next, preheat the oven to 350 degrees and line two baking trays with parchment paper.
- Bring the dough out onto a clean countertop surface sprinkled with flour. Roll the dough out to about 1/4 inch thick. Cut with cookie cutters or biscuit cutter.
- Bake for 11-12 minutes, or until cookies are just starting to harden. They should still be slightly squishy to the touch. Cookies will continue to cook on the pan after you take them out.
- Let cool completely before frosting. Enjoy!
Notes
Royal Icing Ingredients
3 cups powdered sugar
4-6 tbsp room temp water
3 tbsp homemade meringue powder (store-bought works too!)
How to Make Meringue Royal Icing
Combine the sugar, meringue powder, and water in a mixer and combine on medium speed until a thick icing forms. Decorate cookies immediately and enjoy!
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