Sugar Cut Out Cookie – Made With Fresh Milled Flour – Secret Family Recipe

I am sharing my Amazing Four Generation Sugar Cut Out Cookie Recipe! This recipe for these incredible cut out cookies has been in my family for at least 4 generations! I will pass it on to my kids a well. I like to make the dough ahead of time, and store it in the refrigerator overnight, or at least a few hours. This allows the fresh milled flour to absorb all the liquid, and for the dough to rest. So it is easier to roll out. But, if you came here looking for a non-iced sugar cookie, I have a recipe for that too, HERE.

Why Should You Try This Cut Out Cookie Recipe?

Well, this recipe makes beautiful cut out designs, and holds up so well. Also, it makes a softer cookie, not a crunchy cookie. The taste takes me right back to my childhood once again! I have lovely memories of making these very cookies with my siblings and mother when I was younger.

What Does Butter Do In This Cookie Recipe?

So, butter, ah butter. Butter brings a level of flavor that is really hard to imitate and get the same results. There are many substitutes, but none really stack up to the real thing! Now, don’t get me wrong, I understand there are dietary restrictions and different choice diets, so I do believe there is a place for these substitutes.

Because butter is typically 15-20% water, and not 100% fat it brings moisture into the recipe. So, you will end up with a softer cookie, which is what my family prefers for cutout cookies. But, because I want the cookies to keep their shape, I add a little coconut oil.

What Does Coconut Oil Do In This Cookie Recipe?

First, this is the one change I made to the original cookie recipe from 4 generations ago. It was made with Shortening. Well, I prefer not to use shortening so a great substitute for shortening is coconut oil. It reacts very similar in recipes. So, the reason for Shortening or coconut oil in this recipe is used, because it helps the cookies keep their shape better, coconut oil is all fat. Because it has 100% fat content, there is less moisture, so the cookies would be crunchier if I used all coconut oil or shortening. To sum up, I like to use part coconut oil for the shape, but I prefer a softer chewier cookies, so I like to add butter for part of the fat. Next time, I might try with all butter, just to see the results, because who doesn’t love the taste of butter, right? lol

How To Make Butter Icing That Firms Up

Here is a trick my grandma told me many years ago. (She lived until she was a healthy 96 years old, even skydiving the same year she passed. What an amazing woman she was! Inspiration to so many, including me!) She taught me, if I start with melted butter for my cookie icing, it will end up getting firm. If I start with firmer butter, it will stay soft. So far, she hasn’t steered me wrong.

Ingredients For This Sugar Cut Out Cookie Recipe

• 3&1/2-4 cup fresh milled flour 380g (I milled 380g of soft white wheat )
• 2&1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil (or shortening) 110g
• 1/2 cup softened butter 110g (could use all butter, but they may not keep as defined shapes)
• 1&1/2 cup sugar 300g
• 2 eggs
• 1 tsp vanilla extract ( I love to make mine, you can see how HERE)
• 1 tsp lemon juice
• 1/2 TBSP to 2 TBSP milk as needed

Ingredients For Icing

• 1 cup melted butter 240g
• 4-6 cups of powdered sugar 600g (depending on what consistency you prefer.)
• splash of vanilla extract
• 1-3 TBSP milk (disclaimer- I normally measure with my heart until I get it how I want it)

Instructions For Making This Sugar Cut Out Cookie Recipe

1. First, mill the flour.
2. Add baking powder & salt to the flour
3. Then, cream the butter, coconut oil, and sugar together for about 3 minutes, until creamy
4. Add eggs, one at a time, and beat in between.
5. Next, add vanilla & lemon juice.
6. Finally add the flour mixture, and mix until no dry flour is left.
7. Add up to 2 TBSP milk as needed to thin.
8. Wrap dough, and refrigerate at least 2 hours, or overnight.
9. After the dough has chilled, get it out of the fridge
10. Preheat oven to 375*F
11. On a floured surface, roll dough to about 1/3 inch thick. I love to use this guided rolling pin HERE
12. Cut out desired shapes, and place them on a lined baking sheet.
13. Bake for 8 minutes, Don’t overbake, or they will be crunchy (unless of course you want crunchy*wink)
14. Make Icing
15. After cookies have cooled completely, ice however your heart desires! Creativity is up to you! *Pro Tip- Get some other friends or family members to help!

Checkout Some Of My Other Recipes

Peanut Butter Kiss Blossom Cookies – Spelt

Sugar Cookies

The Greatest Sourdough Cookies – Brown Butter Chocolate Chip Cookies!

Pumpernickel Rye Bread

Blueberry Spice Muffins

Cranberry Oat Dog Treats

Fresh Milled Flour Recipes

Sourdough Recipes

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Amazing Four Generation Sugar Cut Out Cookie Printable Recipe

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