Brown Butter Einkorn Cookies
For a sophisticated alternative to a sugar cookie try this Brown Butter Einkorn cookie. Whole grain einkorn flour and browned butter combined with dark brown sugar for a crisp and flavorful cookie. You can decorate with a marbled glaze or serve plain.
Brown Butter Einkorn Cookies
Cook Time 10 min | Makes 2 dozen cookies
Ingredients
1 cup butter, browned and cooled
1 ½ cups firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla
3 ½ cups Einkorn flour
1 teaspoon baking soda
½ teaspoon fine sea salt
Glaze
4 cups powdered sugar
4-6 tablespoons water
3 tablespoons light corn syrup
Gel food coloring (optional)
How to Make It
Cookies:
In a large bowl beat brown butter until creamy. Gradually add brown sugar, beating well. Once sugar is fully incorporated, add egg and vanilla, beating well.
In a separate bowl, sift together Einkorn flour, baking soda and salt. Add to the butter mixture, beating until just blended. Dough will be crumbly. Use hands to shape dough into a ball.
Working with about a quarter of the dough at a time, roll the dough out between two sheets of parchment paper. Cut out cookies into desired shapes and place on a parchment lined baking sheet. Chill cookies on baking sheets for 15 minutes before baking.
Bake at 350 for 10-12 minutes. Allow cookies to rest on cookie sheet for about a minute then transfer to a wire rack to cool completely.
Glaze:
Sift powdered sugar into a medium sized bowl. Whisk in half the water and the corn syrup. Continue to add water, a few teaspoons at a time. Add enough water to make a thick paste which is spreadable, but not too runny. Tint with gel food coloring if desired.
Chef Notes
Einkorn is known as the oldest variety of wheat. It has a unique flavor and a strong nutritional profile. Einkorn flour absorbs less liquid than all purpose flour. Browning the butter removes the water content from the butter making it perfect for this type of flour.