I have fond memories of making Christmas cookie with my grandma when I was a kid. Now that I am much older and have raised my two kids, I still enjoy making cookies. After several attempts, I’ve developed a delicious recipe for Fresh-Milled Flour Butter Cookies.
How To Make Butter Cookies
- Cream the butter and sugar together until it’s nice and fluffy.
- Add the vanilla and egg. Blend well.
- Now, add your dry ingredients. Go slow if you are using a stand-up mixer. You can increase the speed, as needed. Just make sure everything gets combined well. Your dough should form a ball when it’s complete.
- Either wrap the dough in plastic or cover your bowl with plastic wrap. Place in the fridge for at least 1 hour.
- Grab your cookie cutters. On a lightly floured surface, roll your dough out with a rolling pin.
- Cut your cookies using cute cookie cutters and place on a parchment lined baking sheet.
- Bake at 350 for 12 minutes.
What Are Butter Cookies
You’ve probably heard these called Sugar Cookies. Well, I call them butter cookies because I want to use more butter than sugar. I don’t even use the white sugar but rather coconut sugar. Coconut Sugar is low-glycemic so it’s a good one to have in moderation that doesn’t spike blood sugar. That’s the reason you’ll see my cookies are a little darker than if you use white sugar. These Fresh-Milled Flour Butter Cookies are also darker because of the flour I’m using. One of my favorite secret ingredients to these cookies is the Homemade Vanilla Extract.
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Because I’m using fresh-milled flour, there’s another step you have to take in order for these cookies to turn out extra yummy and well, not fall apart.
Using Fresh-Milled Flour
When I bake with fresh-milled flour, I’m using Soft White Wheatberries. These are designed to bake with. When milled on the pastry setting, the flour comes out so nice and fluffy. The color is more of a light tan. There is so much more nutrients in fresh-milled as opposed to using store bought all-purpose flour. So, this recipe I used 2 cups of fresh-milled flour and 2 cups of an Italian “00” Soft White Wheat flour. 00 flour is the process of the flour. It’s the most finely ground, making it a wonderful flour to combine with fresh-milled flout. If you plan on using all-purpose flour, just add 3 cups. Because the fresh-milled flour isn’t sifted and retains the bran and the germ, you have to add a little more flour or your cookies will crumble. I love the health benefits of using fresh-milled flour. The extra step in adding a little more flour is all worth it to me.
Learn All About Milling Your Own Flour HERE.
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Fresh-Milled Flour Butter Cookies
- 1 1/2 Sticks of Butter, unsalted (softened)
- 1/2 cup Coconut Sugar (white sugar is fine)
- 1 Egg
- 2 1/2 tsp Vanilla Extract
- 2 cups Fresh-Milled Soft White Wheat Flour
- 2 cups Italian Soft-White Wheat Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Pink Salt
- 1 Stick of Butter, unsalted (softened)
- 2-3 cups Organic Powdered Sugar
- 2 tsp Vanilla Extract
- 2-3 tbsp Heavy Cream
- Food Coloring/Sprinkles (optional)
- Cream together butter and sugar until fluffy.
- Place the egg and vanilla in the bowl and blend together.
- Add your flour and dry ingredients. No need to sift the fresh-milled flour but add it slowly to the bowl. Start out on the #2 setting of your stand-up mixer. You can increase the speed as needed but don’t go too fast.
- When your dough is finished mixing, it should form easily into a ball. Either wrap it in plastic or cover the bowl in plastic. Place in the fridge for 1 hour.
- On a lightly flour surface, roll the dough out into 1/4 inch thickness. Grab some cute cookie cutters and cut them out of the dough. Place them on a parchment lined baking sheet. Bake at 350 for 12 minutes.
- Allow to cool prior to adding frosting.
Butter Cream Frosting
- Cream together all the ingredients. This is a thick frosting so it’s the consistency of cupcake frosting.
- Once the cookies are cool, frost each one. Have some fun and add food coloring and sprinkles.
- All purpose flour is fine to use. Just reduce the flour to 3 cups for the entire recipe.
- If using white sugar, it’s a 1:1 ratio from using coconut sugar.
- See post above this recipe on where to find the Italian flour I use.
- Royal Icing would be good on these butter cookies as well.
- The dough and unfrosted/baked cookies may be frozen up to 2-3 months.