This recipe for Kamut Flour Shortbread Cookies is a healthier shortbread cookie that is insanely delicious! I use a mix of Kamut flour and all purpose flour for a perfectly sweet cookie that you can feel good about indulging in!
If you love baking with Kamut flour as much as I do, be sure to check out some of my other favorite recipes like my Kamut Flour Chocolate Chip Cookies, Kamut Flour Biscotti, or my Sesame Chocolate Chip Cookies.
Why You'll Love This Recipe
These Kamut Flour Shortbreads are insanely good and you would never even know you’re enjoying a “healthier” cookie. I love it when using certain ingredients can yield in an overwhelmingly healthier option without sacrificing a single drop of flavor and this recipe for Kamut Flour Shortbread Cookies does exactly that!
If you know about Prager Brothers Bakery (in Carlsbad) then you will love these cookies made with Kamut flour as they taste just like their shortbreads! Prager Brothers is a bakery in Carlsbad and Encinitas and I searched them out years ago and met with Louie (one of the brothers) and as two bakery owners we nerded out over organic flour.
They really care about the flour they’re using there and it’s always organic. But some of their other ingredients are not organic, like butter, eggs, or cheese. And while we love buying their bread, I’m always disappointed about the other items that are not organic.
They make a classic shortbread cookie and Delaney is obsessed with them. They are really good, but they don’t use organic butter so I have tasted them before but I don’t eat them. Delaney always gets a bag whenever we’re there buying bread because he’s obsessed with them.
So I was determined to make them myself so we could eat them with organic butter! And while I do know Louie, I don’t know him that well, and I’d never ask for his recipe. So I have been trying to create a similar cookie for a while and I finally nailed it, with Delaney's approval and all.
It’s not exactly the same as theirs, but it’s pretty damn close and the flavor is spot on! Two things about their shortbreads are they clearly cut them from a log, you can tell from the shape. And they use Kamut flour, I know from the ingredients list. So, that’s where I started from when creating this recipe for Kamut Flour Shortbread Cookies!
These Kamut Flour Shortbread Cookies are buttery, crisp, light, and have a melt in your mouth texture. The egg wash allows the Turbinado sugar to stick to create the perfect amount of texture and crunch when you enjoy these little cookies! This is the only shortbread cookie you'll ever need!
Ingredients for Kamut Flour Shortbread Cookies
Tips for Kamut Flour Shortbread Cookies
• Make sure your butter is soft. You can leave this out on the counter and let it come to room temperature overnight, which is always the best option! If you have to microwave it, be sure to only microwave for 10 seconds per 1/2 cup at one time. If you have to do multiple intervals then that’s okay.
• Kamut flour is the star in these cookies, so don’t replace it with anything else! If you don’t have Kamut flour but want a healthier shortbread, try my Olive Oil Shortbread Cookies instead as they use all purpose flour.
• Refrigerate the dough for at least 4 hours. But you can also leave overnight if you want or need to!
• Turbinado sugar makes these cookies! The texture it gives them is essential to this recipe, so don’t skip it!
• Store shortbread cookies in a cool dry place. Shortbreads are a buttery and crisp cookie so they need to be stored properly to keep their texture. I leave my shortbreads out on a platter on the counter as we have dry air here so it’s the perfect climate. Do not cover in a cake dome or put into an airtight container as they can get soggy. If you live in a very humid climate, shortbread is tricky. The fridge or freezer can be your best option!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Kamut Flour Shortbread CookiesDifficulty: Easy
This recipe for Kamut Flour Shortbread Cookies are a healthier shortbread cookie that don't sacrifice flavor one bit! These insanely delicious cookies are ones you have to make!
226 grams (1 cup) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
1 teaspoon organic vanilla extract
212 grams (1 1/3 cups) organic Kamut Flour
127 grams (1 cup) organic all purpose flour
1 organic large egg
48 grams (1/4 cup) organic Turbinado sugar
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter powdered sugar, and vanilla extract. Mix on low until combined.
- Add the Kamut flour and all purpose flour and mix to combine into a smooth dough.
- On a large piece of plastic wrap, turn out dough and form into a log that is 12 x 2 x 2 inches and a square. You could also just roll it round too, the shape is completely up to you. Wrap it tightly in plastic wrap and place in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and cut the cookies into 24 cookies that are about 1/4-inch thick. Place on the prepared baking sheets.
- Beat the egg in a small dish. Using a pastry brush, brush the egg wash on top of all the cookies. Sprinkle turbinado sugar on top of the cookies.
- Bake for 22 to 24 minutes or until golden brown around the edges and bottom. Allow to cool completely on the baking sheets.
- Store in a cool dry place for up to 5 days.
- High Altitude – Bake at 350°F for 20 to 22 minutes or until golden brown around the edges.
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Make sure to check out my Chocolate Dipped Almond Shortbread Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!