Name: Einkorn Lemon Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1/2 cup butter; 3/4 cup organic cane sugar; 1 egg; 1 tsp vanilla extract; 3 tbsp lemon juice; 2 tsp lemon zest; 2 cups einkorn flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt

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These einkorn lemon cookies are the perfect balance of tart and sweet, with a delicate texture that is utterly irresistible. They’re topped with a glittery dusting of sugar, making them ultra appealing to the eye.

Einkorn lemon cookies arranged on tray with lemon and purple flower.

There’s something about impending springtime that gets me craving lemon. Although, let’s be honest, lemon desserts are the perfect treat any time of year.

This simple recipe is perfect no matter what level you’re at in baking. Really, these cookies are a joy to create! The balance of tangy and sweet flavors, the combination of lemon zest and nutty einkorn flour… it’s outrageously satisfying.

Einkorn lemon cookies arranged in a circle.

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What is Einkorn Flour?

Unlike modern wheat, einkorn flour offers distinctive nutritional benefits and amazing taste. It is an ancient grain known for its higher protein content and lower gluten levels, making it a healthier alternative to today’s all-purpose flour.

Einkorn flour is also celebrated for its sustainability, making it an attractive choice for health-conscious cooks and bakers. The rich, nutty flavor and moist texture set it apart from modern wheat. I love the depth einkorn adds to baked goods like einkorn brownies, sourdough einkorn scones, and of course, these lemon cookies! You can even use it for thickening soups and sauces like sausage gravy.

If you aren’t convinced yet as to why you should use einkorn in your baking, just remember the uniqueness einkorn holds when it comes to the balance between taste and health. It really is the best.

Einkorn flour next to a stand mixer and zested lemon.

Ingredients You’ll Need for einkorn lemon cookies

Butter: Gives these lemon cookies their signature rich texture.
Sugar: I always go for organic cane sugar for this recipe. I’ll pass on the GMOs.
Egg: This recipe only calls for a single egg, room temperature is best.
Vanilla: You can’t go wrong whether you use store-bought or your own homemade vodka-based vanilla extract.
Fresh lemon: You need both juice and zest for this recipe. I find that one lemon is perfect.
Einkorn flour: I use Jovial brand all purpose einkorn flour from Thrive Market, if you’re looking for a great source!
Baking soda and baking powder: Just a little bit for leavening.
Fine grain sea salt: To give the cookies an extra pop of flavor.

Step-by-Step Instructions

Preheat the oven to 375F, and prepare a cookie sheet by topping with a silicone mat or parchment paper.

Start creaming together the softened stick of butter and 3/4 cup sugar in a medium bowl. I use a stand mixer, but you can also use a hand mixer or good old fashioned wooden spoon. Just make sure all the ingredients in this recipe are mixed thoroughly at each step.

Add the egg, one teaspoon vanilla extract, 3 tablespoons of fresh lemon juice, and 2 teaspoons of lemon zest. Mix well.

I add the einkorn flour, baking powder, baking soda, and salt on top of the wet ingredients and give that flour mixture a gentle stir before mixing it in completely with the wet ingredients. This saves me a dirty bowl. But feel free to mix the dry ingredients in a separate small bowl first, if you fancy.

Mix it all very well. Make sure you’re using the paddle attachment if using a stand mixer for this step.

Einkorn lemon cookie dough being mixed in a stand mixer.

To form, scoop about a tablespoon of cookie dough, and gently roll in your hands. Dip the tops into more cane sugar before placing onto the prepared baking sheet. These cookies do spread, so be sure to place them a couple inches apart.

Bake in the preheated oven for 10-12 minutes, checking for doneness at 10 minutes to avoid overbaking. If they start to turn golden brown, they may be overdone.

Remove the cookies from the oven and transfer them to a wire rack to cool completely.

Troubleshooting and Tips

If the dough is too wet, gradually incorporate more einkorn flour until it holds its shape without being too sticky.
The dough can be placed in the fridge for 30 minutes to an hour if you feel it needs to firm up a bit in order to be easier to handle.
To achieve the perfect lemon zest for optimal lemon flavor, use a fine grater and only scrape off the colored part of the peel, avoiding the bitter white pith beneath.
When it comes to storing the cookies, place them in an airtight container to maintain their freshness.
To freeze, place the cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container for up to 2 months.

If you loved this einkorn version of lemon sugar cookies, be sure to try my einkorn cranberry shortbread cookies next!

5 from 1 vote