🍪✨ Fresh‑Milled Flour Sugar Cookies (Soft, Chewy & Perfect for Holiday Baking)
These Fresh‑Milled Flour Sugar Cookies are soft, buttery, and perfect for holiday cut‑outs. Fresh‑milled soft white wheat gives them incredible flavor and tenderness, while chilled dough makes clean, beautiful shapes every time. A simple, homestead‑friendly Christmas cookie made from scratch.
- Total Time2 hours 22 minutes
Ingredients
Scale
- 300g soft white wheat berries
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, room temperature
- 3/4 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
Instructions
- Mill the flour: Weigh 300g soft white wheat berries, then mill them fresh.
- Mix dry ingredients: Whisk together the freshly milled flour, baking powder, and salt.
- Cream butter & sugar: In a separate bowl or stand mixer, cream the butter and sugar until light and fluffy.
- Add egg & vanilla: Mix in the egg and vanilla extract until smooth.
- Combine: Add the dry ingredients to the wet ingredients and mix until combined.
- Divide dough: Split the dough in half to make it easier to work with.
- Roll out: Lay out a large piece of wax paper or cling wrap. Place one dough half in the center, cover with another sheet, and roll to 1/4 inch thick.
- Chill: Leave the dough sandwiched between the paper layers and place on a baking sheet. Repeat with the second half. Chill for at least 2 hours or overnight.
- Preheat oven: Set oven to 350°F. Line baking sheets with parchment paper.
- Cut shapes: Remove one sheet of dough from the fridge. Peel off the top layer of paper and cut shapes with cookie cutters. Gather scraps, reroll, and continue cutting. Repeat with second dough sheet.
- Bake: Place cookies 3 inches apart on prepared baking sheets. Bake 10–13 minutes, until edges are lightly browned and set. Rotate pan halfway through if needed.
- Cool: Let cookies cool on the pan before transferring to a wire rack.
- Prep Time: 10
- Chill Time: 2 hours
- Cook Time: 12
- Method: Baking