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Sugar Cookies

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

Joanna M

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.

Darlene

I made these and they did not stay as cookies. Became a big mess on the cookie sheet 🤷‍♀️🤦‍♀️

Tina Lau

Hi Gemma, thanks for bringing this to our attention. It should be salted butter, I’ve updated the recipe.

Gemma Baker

Is your butter salted or unsalted in this recipe?

If unsalted – how much salt should I add?

Anne Geach

Hallelujah…hallelujah………thank-you……can’t wait to make these!

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