These delightful whole-grain einkorn cookies are excellent paired with coffee or tea, or as a fun addition to your standard holiday cookie lineup. The sweet earthy flavor of the Organic Einkorn Flour shines through and pairs perfectly with the toasted millet – a small cereal grain belonging to the grass family – on the outside. The small, round shape makes them irresistible to walk by without popping one into your mouth. We dare you to try 🙂
This einkorn cookie formula also features a few unique techniques such as cutting the butter into the dry ingredients rather than creaming the butter and sugar together. This gives them a chewy but light texture and allows the earthy color of the einkorn to shine through. Also, by rolling the cookies into small balls and then baking until the bottoms are golden brown gives them a satisfying crunch on the outside while still being slightly chewy on the inside.
Formula
Number of Units: 59 cookies / Unit Weight: 9 grams / Total Weight: 531 grams
| COOKIE DOUGH | Baker’s % | Weight |
|---|---|---|
| Einkorn | 100 | 265 g |
| Baking powder | 1.5 | 4 g |
| Salt | 0.75 | 2 g |
| Butter, cold | 32 | 85 g |
| Sugar | 38 | 100 g |
| Lemon zest (from 1 lemon) | N/A | ~6 g |
| Lemon extract | 0.03 | 1 g |
| Egg yolk | 12 | 32 g |
| Water | 16 | 42 g |
| Total | 200.28 | 531 g |
| PROCESS | ||
|---|---|---|
| Combine | Flour, baking powder, salt | |
| Combine | Egg yolk, lemon extract, and water | |
| Combine | Sugar and lemon zest | |
| Mix | Sugar mixture and flour mixture until combined | |
| Add | Butter until mealy | |
| Add | Egg yolk mixture until dough comes together | |
| Shape | Into small balls | |
| Rest | In fridge for about 20 minutes | |
| Coat | Dip in water and roll in millet | |
| Rest | In fridge for about 20 minutes | |
| Bake* | 400˚ for 12–15 mins or until bottoms are golden brown | |
*Baking time and temp can vary depending on oven.
Timing
Active Time: 20 min / Inactive Time: 40 min / Baking Time: 15 min
Process
Prep
Cut butter into ½” cubes and keep it in the fridge until you are ready to add it to the cookie dough.
In a small bowl mix the flour, baking powder, and salt together. In a second small bowl mix together the egg yolk, water, and lemon extract. In a third bowl mix the sugar and lemon zest together.
Tip: Mixing the lemon zest and sugar together before mixing the dough helps distribute the oils from the lemon zest throughout the sugar. This helps distribute the flavor of the lemon zest throughout the cookie. This is a great technique to use when adding zest to any recipe.
Mix
In a food processor:
Add the dry ingredients and the sugar + lemon zest mixture to the food processor and pulse a few times to combine. Add the cold butter to the mixing bowl and pulse until the butter is mealy and resembles small bread crumbs. With the food processor running, add the egg yolk mixture through the funnel tube. Mix until there is no dry flour and the dough comes together as a shaggy mass.
OR by hand:
In a large bowl, the dry ingredients and the sugar + lemon zest mixture and mix until combined. Cut in the butter with a pastry cutter or a fork until the butter is mealy and resembles small bread crumbs. Make a well in the center of the flour/butter mixture and pour the egg yolk mixture inside. Using your hand like a claw, mix the dry and wet ingredients together until there is no more dry flour and the dough comes together as a shaggy mass.
Shape
Using a melon baller or small cookie dough scoop (to keep the size consistent for baking purposes), scoop dough into your hand and roll them into balls. The dough balls will seem small, but the texture of the cookies are perfect at this size – crispy on the outside, chewy on the inside.
Place dough balls on a baking sheet and pop into the fridge to chill for about 20 min. They will be much easier to roll in the millet when cold.
While the cookies are resting, fill a small bowl with about an inch of water and another with about two inches of millet. Prepare your sheet pans by lining them with parchment paper or a silicone baking mat if you have one. Now’s also the time to preheat your oven to 400˚ F.
When the dough balls are done resting, it is time to roll them in the millet. Start by dropping a few cookies into the water and then into the millet. Roll them around in the millet to fully coat each cookie, applying gentle pressure as you roll. Place them on the lined sheet pan about an inch apart. Continue this process with all of the dough balls.
Tip: To make this process easier, try using one hand for dropping the dough balls into the water and into the millet, and the other for rolling them in the millet and placing them on the sheet pan. If the millet is having a hard time sticking to the dough balls, add a little more dry millet to your bowl. Dry millet seems to stick to the dough a little better than wet millet.
Once all the dough balls are rolled in millet, place them in the fridge for about 20 mins. Chilling them at this point is not absolutely necessary but it does help them keep their shape better during baking.
Bake
Bake the cookies at 400˚ F for 12–15 minutes or until the bottoms begin to look golden brown. Keep your eye on them, checking around 10 mins and then every couple minutes after. Depending on the size you make them, they may need more or less baking time.
When done baking, let the cookies cool on the sheet pan for a few minutes before transferring them to a cooling rack. They may be enjoyed slightly warm or room temperature. They will stay fresh for up to 5 days in a sealed container.
FROM THE MILL
