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.
NOTE: Measurements may vary just a tad for others depending on the moisture in different wheat berries, size of eggs, humidity, altitude, etc. Your dough will be soft (almost like a soft play-doh) but it shouldn’t stick to your hands. If your dough seems too wet, add small amounts of flour at a time. If the dough seems too dry, incorporate small amounts of water until consistency is right.


How To Make Sugar Cookies
- Add butter and sugar to your mixer bowl.
- Cream together for about 3 minutes.
- Add vanilla and eggs.
- Mix 3 more minutes.
- Add baking powder and mix.
- Mix in your flour 2 cups at a time. Mix until fully incorporated, but don’t overmix.
- 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.) Make sure the they are adequately floured on the bottom so they come off of your work surface easily when transferring to a baking sheet. If there isn’t enough flour they will smoosh and mess up the shape when you go to transfer them.
- Cut out shapes with cookie or biscuit cutter.
- Bake at 350F for 6-8 minutes for thinner (1/8 inch) cookies and 10-12 minutes for thicker (1/4 inch)cookies. Edges should just start to turn golden when done. If you want softer cookies you’ll want to remove them just at sight of the edges beginning to turn golden. The longer they bake the less soft they will be.
- Cool on baking sheet for 2-3 minutes then 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.
How Many Cookies Does This Make?
This is going to vary. The quantity I put on the recipe is 3 dozen. This was when I counted when using a standard 3 inch round cookie cutter. The main picture at the top of this page was an assortment of cookie cutters with the dough rolled out to 1/4 inch thick and yielded 73 cookies. So, depending on how thick you roll them and the different shapes you are going to end up with different amounts.
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.



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.

Sugar Cookies With Fresh Milled Flour
Ingredients
- 452 grams butter, softened (2 cups)
- 400 grams sugar (2 cups)
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 1 tbsp almond extract optional, if you skip this do 2 tbsp. vanilla extract
- 4 tsp baking powder
- 785 grams fresh milled soft white wheat flour (approx. 8 cups)
- Extra flour for rolling out cookies
Instructions
- Preheat oven to 350°F
- Add butter and sugar to mixer. Cream together for 3 minutes.
- Add vanilla and eggs
- Mix 3 minutes until fluffy
- Add baking powder and mix
- Add in flour 2 cups at a time. Mix until fully incorporated, but don't overmix.
- 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.) Make sure the they are adequately floured on the bottom so they come off of your work surface easily when transferring to a baking sheet. If there isn't enough flour they will smoosh and mess up the shape when you go to transfer them.
- Cut out shapes with a cookie or biscuit cutter.
- Bake for 6-8 minutes for thinner (1/8 inch) cookies and 10-12 minutes for thicker (1/4 inch)cookies. Edges should just start to turn golden when done. If you want softer cookies you'll want to remove them just at sight of the edges beginning to turn golden. The longer they bake the less soft they will be.
- Cool on baking sheet for 2-3 minutes then move to cooling rack and when fully cooled frost and decorate.
Mom got to enjoy them, they are so good! I’m keeping this recipe for sure!! She bakes like her grandmother did, my momma would be so proud of her!
Thank you so much, mom!! <3
I made these as sprinkle cookies. They were out of this world. Buttery delicious.. I got about 75 cookies! So we have enough for all winter .. I hope! Easy and perfect recipe
Yum! So glad you enjoyed them!
Thank you for this recipe – love the taste and the dough was so easy to work with!! I always struggle with consistency when I change recipes to fresh milled grain myself.
Glad to hear you enjoyed it!
Amazing cookies and the dough is very easy to work with.
Thanks for the feedback!
I have finally found a whole wheat cut out cookie recipe that works because they hold their shape. Yay!
Yay!! Thanks for letting me know how it worked for you!
These came out great! I did cook them at 10 minutes as our family likes harder sugar cookies. Thanks!
Perfect! I love how they work for people who like soft or hard cookies! <3
Do you know what the conversion to grams would be for the 7.5 cups of flour?
Hello! This is an estimate, but somewhere around 1,012g. I’m sorry this is an earlier recipe of mine, before I started including grams. I’d recommend not adding all of the flour at once and seeing what the texture is like towards the end just in case I’m off. Hope this helps.
I am so excited to try this recipe! I love Crumble cookies and I think it would be wonderful to be able to have a healthy version. Thank you, suzie
We made these and they are delicious!!! Def use the almond extract. They worked out perfectly as cut out cookies – held their shape beautifully. I made the day ahead and stored the dough in the fridge. We had plenty of cookies with a half recipe. Can I freeze the cookies now that they’ve been cooked and iced? We have too many to eat but don’t want to throw them away.
I love the flavor with the almond extract! So glad they worked well for you! Yes, just Use airtight containers or freezer bags with parchment paper between layers to prevent freezer burn and sticking.
I made these today and they are very delicious! My dough was a little soft for rolling out, I think a smidge more flour would have fixed it, but I decided to use my cookie scoop and roll them into balls and flatten with a glass dipped in sugar. Worked perfectly and I topped with frosting. Definitely a keeper for me, thank you for sharing your recipe!
Awesome! So glad you enjoyed them. Thanks for the feedback. Sometimes they seem a little soft when rolling out, but as I add flour to roll them out the dough seems to set up nicely without being too floury and dry.
I made these around Christmas and gave them out to friends. I didn’t ice them, just rolled them in sugar. Everyone loved them, and one of my friends said they were the best sugar cookies she’s ever had (and she makes cookies all the time and hands them out where we work).
This one is a winner for sure.
That’s great! Thanks for sharing! <3
I was so happy to find a recipe to swap out our Christmas sugar cookies and use fresh milled flour! These cookies were a huge hit and very easy recipe to follow! With fresh milled grain, some recipes seem to work good the first time and others it takes some trial and error, but these came out great the first time!!
That’s awesome! Glad they worked well for you!