Sugar Cookies with Fresh Milled Flour

These homemade sugar cookies made with fresh milled flour are crunchy on the edge, soft in the middle and hold their shape while baking! Plus, no chilling the dough before baking! Finish with a nice smooth buttercream frosting or royal icing.

What You’ll Need For Sugar Cookies with Fresh Milled Flour

Butter: I used salted butter and softened at room temperature for about an hour.

Sugar

Eggs: Room Temperature. If you don’t have any at room temperature just set your eggs in a bowl of warm water for 5-10 minutes.

Vanilla Extract

Almond Extract: You can use strictly vanilla extract if you’d like. I just really enjoy using both vanilla and almond extracts together.

Baking Powder

Flour: I used fresh milled soft white wheat berries for this recipe. If you are using store-bought all purpose flour I will put the measurements in the recipe notes.

These sugar cookies are a perfect balance of soft and crunchy. The edge is a little crunchy with a soft, chewy inside.

I love that you don’t have to chill this dough before you bake! Because sometimes you are in a hurry and it’s inconvenient. These roll out nicely and if they are a little on the softer side you can use a spatula to transfer them to your cookie sheet for baking.

How To Make Sugar Cookies

1. Add butter and sugar to your mixer bowl.
2. Cream together for about 3 minutes.
3. Add vanilla and eggs.
4. Mix 3 more minutes.
5. Add baking powder and mix.
6. Mix in your flour 2 cups at a time. Mix until fully incorporated, but don’t overmix.
7. Roll out your dough on a floured surface. Sprinkle the top with flour. (I split the dough in half so it wasn’t so much to work with.)
8. Cut out shapes with cookie or biscuit cutter.
9. Bake at 350 degrees fahrenheit for 6-8 minutes for thinner cookies and 10-12 for thicker cookies. Edges should just start to turn golden when done.
10. Move to cooling rack and when fully cooled frost and decorate.

If your dough seems too dry and crumbly add an extra teaspoon of milk or vanilla at a time until it’s the correct consistency.

The time for baking will vary based on thickness and ovens. Some just run hotter than others. If your cookies are on the thinner side start at 6 minutes. If your cookies are thicker start at 9 minutes. You’ll want the edge to just start turning golden brown. Remember, if you over bake them they will be more on the crunchy side which is totally fine. It just depends on your preference.

What Can I Frost My Sugar Cookies With?

I like to use a simple buttercream recipe to frost mine. If you want something that will harden and make it easier to transport your cookies you’ll want to use a royal icing.

Simple Buttercream

1 cup Softened Salted Butter

4 cups Powdered Sugar

2 tsp vanilla extract

1 tsp almond extract

1-2 tbsp. milk (as needed for consistency)

Mix all of your buttercream ingredients until fluffy either in a stand mixer or a hand mixer will work, too!

You can leave the frosting basic white or you can use food coloring. I like to use Watkins Assorted Food Coloring with no artificial dyes. Their dyes are Derived from pure vegetable juice, turmeric and spirulina extract. I used Natural Rainbow Sprinkles, too.

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I use a Bosch Universal Plus Mixer

Hand Mixer

Komo Mio Grain Mill

Soft White Wheat Berries can be found on Amazon or Azure Standard.

Cooling Racks

Watkins Natural Food Coloring

Natural Rainbow Sprinkles

Cookie Cutters

Biscuit Cutter

This post contains affiliate links, which means I make a small commission at no extra cost to you.

If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!

You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.

If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @freshmilledmama

Craving other sweet treats? Try some of my other recipes:

SWEET CORNBREAD WITH FRESH MILLED CORN AND FLOUR

ANGEL FOOD CAKE MADE WITH FRESH MILLED SOFT WHITE WHEAT FLOUR

BEST HOMEMADE MARSHMALLOWS