arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash

Recipes

Brown Butter Einkorn Flour Snickerdoodles

Brown Butter Einkorn Flour Snickerdoodles

Recipes

Brown Butter Einkorn Flour Snickerdoodles

December 18, 2018


Brown Butter Einkorn Flour Snickerdoodles

We're so excited to share this recipe for our popular Flourist Whole Grain Einkorn Flour, a collaborative recipe created by our friend Kristie Prior of A Sweet and Simple Kitchen. What's better than a delicious sweet to kick off the festive season? 

Brown Butter Einkorn Flour Snickerdoodles
2 1/2 cups (345g) Flourist Whole Grain Einkorn Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
pinch of nutmeg
1/2 teaspoon salt
1 cup (227g) butter, browned and cooled to room temperature (browning butter tip is here)
3/4 (162g) granulated sugar
1/2 cup (76g) brown sugar
1 large egg, room temperature
2 1/2 teaspoons pure vanilla extract

Cinnamon Sugar Topping
1/3 cup (72g) granulated sugar
1 teaspoon ground cinnamon

In a small bowl, mix together cinnamon and sugar until combined; set aside.

Preheat oven to 375F degrees and line two baking sheets with parchment paper. In a medium bowl, whisk together Flourist Whole Grain Einkorn Flour, cream of tartar, baking soda, salt, cinnamon and nutmeg until combined; set aside.

In a separate large bowl or the bowl of a stand mixer, beat together browned butter and sugars until pale and fluffy - about 5 minutes. Scrape down the sides of your bowl and add the egg + vanilla; beat until smooth and creamy. Scrape down the sides of your bowl again, and add your flour mixture in two additions. Beat on low speed until combined.

Scoop the dough into about 1-2 tbsp portions (depending on how large you want your cookies) and roll the dough into balls. Roll the balls in the prepared cinnamon sugar mixture and place on prepared baking sheets 2-3 inches apart - you should be able to fit about 12 on a standard baking sheet.

Bake cookies for 9-10 minutes or until the edges are a light golden colour. Remove them from the oven and use a spatula or the back of a spoon to gently press the tops down to encourage those delicious looking snickerdoodle cracks. Sprinkle with a bit more cinnamon sugar and allow to cool for at least 10 minutes before digging in!

Allow to cool completely and store in an air tight container for 4-5 days - or if you would like your cookies to last longer, we suggest storing them in a ziplock bag in the freezer. Simply remove the night before you intend to serve them. 

0 comments


Leave a comment

Please note, comments must be approved before they are published