Bakery cookies that can be made at home that are soft, slightly chewy, studded with crystallized sugar all around the outside and made with easy-to-digest einkorn flour.
For the Cookies:
- 6 tablespoons cold, cubed unsalted butter
- 3/4 cup coconut sugar
- 1 tablespoon whole milk (plant milk would work, too)
- 2 teaspoons almond extract
- 1 egg yolk
- 1 1/4 cups (156g) all-purpose einkorn flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
For the Topping to Roll Them In:
- 1 teaspoon cinnamon
- 1/8 cup organic cane sugar
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Place butter, sugar, milk and almond extract in a food processor** and blend until creamy. Add egg yolk and combine again. Add flour, baking powder, baking soda and sea salt, and mix until thoroughly combined, opening up the processor to scrape down the sides with a spoon or spatula once.
- In a small bowl, combine cinnamon and cane sugar.
- Scoop out tablespoon-sized lumps of dough, form into balls and roll in the cinnamon-sugar mixture. Place on baking sheets prepared with something like coconut oil or use silpats or other silicone baking mats.
- Bake cookies six or so to a sheet, for 13 to 15 minutes or until cracked and set but not hard. In our oven, we’ve found that baking sheets on the bottom rack yield firmer cookies; baking sheets on the top yield softer.
*The same weight of whole-grain flour or another all-purpose flour will also work.
**Without a food processor, this recipe is a little messier, but no less delicious. Follow the same instructions, but blend everything with a hand mixer in a bowl.
- Category: Cookies
- Method: Baking
- Cuisine: Baked Goods
Keywords: einkorn flour, snickerdoodles, unrefined, whole food