Butter Cookies

Butter cookies made with sprouted flours add a nice twist to the traditional butter cookie recipe, especially during the holidays.  I made this recipe with 50% sprouted spelt flour and 50% soft white wheat, and it turned out perfectly, I used maple sugar for just enough sweetness.  You can use your sweetener of preference, as long as it’s not a liquid one.  If you use salted butter, you can omit the salt. The cookies had crispy, buttery flavor, and a lovely tan color, due to the whole wheat content.  The sky’s the limit with this recipe. You can roll out the dough to use a cookie cutter, and/or dip the cookies in chocolate, cover with sprinkles, add almonds, etc., or just slice and bake.  Feel free to experiment with different extracts, such as hazelnut or almond, or by adding in ginger or cinnamon.

2 cups of Summers Sprouted Wheat flour

¼ tsp salt

½ cup unsalted butter (room temperature)

¾ cup maple sugar

2 tsp vanilla extract

1 egg yolk

Preheat oven to 350 degrees (375 degrees for high altitudes)

(Blend together butter, vanilla, maple sugar. Add in egg yolk to the mix.

In a separate bowl, mix flour with salt (if used).

Add flour to the butter mixture and blend.  Then, knead (I used my hands) and shape dough into a log.  Wrap in wax paper and plastic wrap and refrigerate overnight.

When ready to bake, simply slice and place on baking tray, about 1 inch apart. Or, roll out and use your favorite cookie cutter.

Bake for 15-18 minutes, until sides are slightly golden.

Cookies will harden and crisp as they cool. Decorate, or not, and enjoy.

Butter Cookies

Crispy and buttery

Ingredients
  

  • 1/2 cup unsalted butter (room temperature)
  • 3/4 cup maple sugar
  • 3 tsp vanilla extract
  • 1 egg yolk
  • 1/4 tsp salt
  • 2 cups Summers sprouted wheat flour

Instructions
 

  • Preheat oven to 350 degrees (375 degrees for high altitudes).
  • (Blend together butter, vanilla, maple sugar. Add in egg yolk to the mix.
  • In a separate bowl, mix flour with salt (if used).
  • Add flour to the butter mixture and blend.  Then, knead (I used my hands) and shape dough into a log.  Wrap in wax paper and plastic wrap and refrigerate overnight.
  • When ready to bake, simply slice and place on baking tray, about 1 inch apart. Or, roll out and use your favorite cookie cutter.
  • Bake for 15-18 minutes, until sides are slightly golden.
  • Cookies will harden and crisp as they cool. Decorate, or not, and enjoy.

Recipe Tips

Here are some tips and tricks based on our personal experiences and musings from baking with sprouted flours to help better guide you on your baking adventures.

Recipe Database

Explore our recipe database, which is a collection of recipes from our original database, and a few new ones! We have several recipes for biscuits, muffins, pastas, cookies, cakes, breads, pies…even a section on sourdough! The original recipes are a compilation of many years of baking with sprouted flours, and are tested in the kitchens of our founder and her clients.

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon