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Fresh milled flour butter cookies

Fresh-Milled Flour Butter Cookies

These Fresh-Milled Flour Butter Cookies are so moist yet have a little crunch from the bottom of the cookie. They are perfect eaten alone or with frosting on top.
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Prep Time 30 minutes
Cook Time 24 minutes
Chill Time 1 hour
Total Time 1 hour 54 minutes
Servings: 20 Cookies
Ingredients Method Notes

Ingredients
  

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
Frosting
  • 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)

Method
 

Cookies
  1. Cream together butter and sugar until fluffy.
  2. Place the egg and vanilla in the bowl and blend together.
  3. 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.
  4. 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.
  5. 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.
  6. Allow to cool prior to adding frosting.
Butter Cream Frosting
  1. Cream together all the ingredients. This is a thick frosting so it’s the consistency of cupcake frosting.
  2. Once the cookies are cool, frost each one. Have some fun and add food coloring and sprinkles.

Notes

  1. All purpose flour is fine to use. Just reduce the flour to 3 cups for the entire recipe. 
  2. If using white sugar, it’s a 1:1 ratio from using coconut sugar. 
  3. See post above this recipe on where to find the Italian flour I use. 
  4. Royal Icing would be good on these butter cookies as well. 
  5. The dough and unfrosted/baked cookies may be frozen up to 2-3 months.