This is our popular sugar cookie recipe made with our Flourist Sifted Spelt Flour, use it with your favourite cookie cutters to create your desired shape.
Sugar Cookies
1 1/2 cups (341g) salted butter, softened to room temperature
1 cup (200g) sugar
1 tsp (5g) vanilla
3 1/3 cup (483 g) Flourist Sifted Spelt Flour
Combine butter, sugar, and vanilla in a mixer fitted with a paddle attachment and mix to combine. Add the flour and mix until the dough comes together into a ball. Compress into a disc and wrap in cling wrap. Refrigerate for 30 minutes to 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Roll out cookies until about 1/4" thick. Cut into desired shapes and bake prepared baking sheets for 8-12 minutes depending on the size of the cookies. Rotate trays halfway through the bake to ensure that they bake evenly. The edges should just be golden.
5 comments
I think there’s an error in your recipe with the amount of sugar. It states 2 cups (200 gr), but 1 cup = 200 gr. Is the weight measurement correct or the volume? I’m guessing your recipe requires only 1 cup based on other sugar cookie recipes I’ve looked at.
I made these and they did not stay as cookies. Became a big mess on the cookie sheet 🤷♀️🤦♀️
Hi Gemma, thanks for bringing this to our attention. It should be salted butter, I’ve updated the recipe.
Is your butter salted or unsalted in this recipe?
If unsalted – how much salt should I add?
Hallelujah…hallelujah………thank-you……can’t wait to make these!
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