Smoked Sea Salt Einkorn Sugar Cookies

What You’ll Need:

2 cups (240 g) All Purpose Einkorn Flour (

1/2 teaspoon baking powder

1/4 teaspoon salt

10 tablespoons (140 g) unsalted butter, softened (I use grass-fed butter)

3/4 cup (150 g) sugar (I use organic cane sugar)

1 large egg, room temperature

1/2 teaspoon vanilla extract

Smoked sea salt flakes (I use Maldon)

What to Do:

In a medium bowl, whisk together the flour, baking powder, and salt.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Stop in between to scrape down the sides.

Add the egg and mix until combined. Add the vanilla and mix.

Lower the speed and add the flour mixture, mixing until just combined and stopping to scrape down the sides.

Wrap the dough in plastic wrap or parchment paper and refrigerate for 1 hour.

Preheat the oven to 375ºF. Line a cookie sheet with parchment paper.

Dust a piece of parchment paper and a rolling pin with flour. Working with half of the dough at a time, leaving the rest in the refrigerator, 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, then roll out again. If the dough is too soft, refrigerate for 15 minutes before rolling out again. Continue with the remaining dough.

Sprinkle the tops with the smoked sea salt, seasoned to your liking.

Bake for 10-12 minutes until lightly golden around the edges. Let cool for 10 minutes.