Big Snickerdoodles, Einkorn and Spelt

Crispy and laced with raw cane sugar and cinnamon, these cookies are full of flavor.

Ingredients:

1 cup butter, softened

2 2/3 cups unrefined cane sugar

2 eggs

2 teaspoons vanilla

½ teaspoon lemon juice (for acidity)

2 cups white spelt flour

1 cup einkorn flour

½ teaspoon sea salt

1 teaspoon baking soda

6-8 tablespoons raw cane sugar

2 teaspoons cinnamon

Directions:

1. Preheat oven to 350°F.

2. In a large mixing bowl, beat butter with sugar until creamy. Add eggs and vanilla. Beat well. Stir in lemon juice.

3. In another bowl combine spelt flour, einkorn flour, sea salt, and baking soda.

4. By hand, stir the flour mixture into the butter and sugar mixture.

5. In a small bowl, combine the raw cane sugar and cinnamon.

6. Using a teaspoon of dough, roll dough into balls. Dip each ball into the raw cane sugar and cinnamon mixture. Place on lightly greased baking sheet. Gently press tops of cookies with your hand.

7. Bake 6-7 minutes or until cookies barely start to brown on edges. Do not over bake.

8. Remove cookie sheet from oven and let cookies cool for a few minutes on the baking sheet. Remove to wire racks to finish cooling.

Makes 4 dozen really big cookies.

© Copyright 2023. Recipe Courtesy of Ancient Grains: Einkorn, Spelt, and Quiona, by Shirleen Sando