Soft White Kamut Sugar Cookies with Almond Buttercream
There’s something deeply comforting about a soft sugar cookie — simple, buttery, nostalgic. But when made with White Kamut flour, they become something even more special.
White Kamut has a naturally rich, almost buttery flavor that pairs beautifully with almond. These cookies are soft in the center, lightly golden on the edges, and topped with a silky almond buttercream that feels bakery-worthy but is simple enough for home.
Because ancient grains behave a little differently than modern flour, this recipe has been thoughtfully adjusted to give you tender cookies with beautiful structure every time.
Why Bake with White Kamut?
White Kamut is an ancient grain known for:
• Its naturally rich, buttery flavor
• Higher protein and mineral content than modern all-purpose flour
• A beautiful golden color when baked
• A softer, more tender crumb when properly hydrated
Since Kamut absorbs liquid differently, small adjustments make all the difference — and this recipe accounts for that.
White Kamut Sugar Cookies
Yield: 18–20 cookies
Bake Temperature: 350°F
Bake Time: 9–11 minutes
Ingredients
1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tbsp vanilla extract
1 tbsp almond extract
2 tbsp milk
2 1/2–3 cups Kamut all-purpose flour (start at 2 1/2)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Instructions
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Preheat oven to 350°F. Line baking sheets with parchment paper.
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In a large bowl, cream the butter and sugar for 2–3 minutes until light and fluffy.
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Add eggs one at a time, mixing well after each addition. Stir in the milk, vanilla, and almond extracts.
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In a separate bowl, whisk together the White Kamut flour, salt, and baking soda.
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Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
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Let the dough rest for 15–20 minutes.
This step is important — it allows the Kamut flour to fully hydrate and improves the final texture. -
Scoop dough onto the prepared baking sheet and gently flatten slightly.
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Bake for 9–11 minutes, until the edges are just set and the bottoms are lightly golden. Make sure to not overbake to ensure the cookies stay soft.
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Cool completely before frosting.
Almond Buttercream Frosting
This frosting is smooth, lightly sweet, and perfectly complements the almond notes in the cookies.
Ingredients
½ cup butter, softened
3 cups powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or whole milk
Pinch of fine sea salt
Instructions
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Beat the butter until smooth and creamy.
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Gradually add powdered sugar, mixing on low speed until incorporated.
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Add almond extract, vanilla extract, and salt.
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Add cream one tablespoon at a time until desired consistency is reached.
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Beat on medium-high speed for 2–3 minutes until light and fluffy.
Fresh Strawberry Variation
This variation makes these cookies especially beautiful for spring gatherings, showers, or Valentine’s Day.
Option 1: Fresh Strawberry Topping
• Frost cooled cookies with almond buttercream.
• Top each cookie with a thin slice of fresh strawberry.
• Serve within 4–6 hours for best freshness.
This creates a beautiful bakery-style presentation while keeping the cookie soft and tender.
Kamut Baking Tips
• Always spoon and level your flour — do not scoop directly from the bag.
• Do not skip the resting step.
• Slightly underbake for the softest texture.
• Store cookies in an airtight container to maintain moisture.
Here's to baking with ancient grains and a free spirit!