Sugar Cookies made with fresh milled flour
These are the BEST Sugar Cookies and they are made with fresh milled flour! Sink your teeth into their soft, chewy goodness—a delightful experience! Also, before they hit the oven, each dough ball gets rolled in sugar, adding that extra touch of sweetness and irresistible texture. There is something so amazing about these simple flavors put together!
Ingredients
Sugar Cookie Dough Ingredients
- 2&1/2-3 cups fresh milled flour 300g I milled soft white wheat berries
- 1 tsp baking powder 4g
- 1/2 tsp salt 3g
- 1 cup softened butter 227g
- 1&1/2 cup sugar 300g
- 1 Large Egg
- 1 tsp Vanilla Extract 5g
- 1 tsp lemon juice 5g
Dough Topping Ingredient
- 1/4 cup sugar 50g For rolling the dough balls in before baking
Instructions
- Firstly, mill the flour, I like to use soft white wheat for these.
- Add baking powder and salt to the freshly milled flour. Mix together and set aside.
- Then, prepare your baking sheets with parchment paper.
- Preheat oven to 375*F
- In a small bowl, pour in the topping sugar and set aside.
- In a stand mixer (or could use a hand mixer) combine softened butter and sugar. Beat until the mixture is light and fluffy, start slow, and then increase speed. (This should take about 3-5 minutes) Make sure to scrape the bowl sides down a couple times to ensure even mixing.
- Once the butter and sugar are creamed, (Don't skip that step) then add the egg, vanilla extract, and lemon juice. Beat this mixture on medium- low speed until combined.
- Add the dry ingredients to the wet ingredients and mix on low until just combined. Make sure to scrape down the sides a couple times as needed for even mixing.
- Then, using a 2 TBSP cookie scoop, scoop out dough balls, and place them in the sugar topping bowl. Roll each dough ball in the topping to cover completely.
- Place each cookie dough ball on the prepared cookie sheet 2-3 inches apart from each other. (These cookies will flatten and spread during baking.)
- Bake for 9-12 minutes, or until edges have set, but the centers still look a bit gooey. The cookies may look puffy in the oven, but will fall when the cool.
- Let the cookies cool on the baking sheet for 10 minutes, then remove them to a wire rack to cool the rest of the way.
Notes
These cookies are amazing served warm or at room temperature. If you aren’t going to finish the cookies in a couple days, then I recommend to put them in a freezer safe container, and freeze them for up to 6 months. Just let them come to room temperature, then enjoy!