Who can resist a classic, buttery Sprouted Sugar Cookie? They’re easy and fun to make, and of course, fun to eat. This recipe features light and naturally sweet sprouted sifted red fife flour. So get those cookie cutters ready because these sugary delights are perfect for any occasion.
ingredient tips & substitutes
Butter: These can also be made with plant based butter.
Egg: we haven’t tried this recipe with an egg substitute, please let us know if you give it a try!
Flour: these can also be made with sprouted sifted wheat or light spelt flour.
For different flavour combinations, try adding some almond extract or lemon zest to the batter!
recipe notes
Be sure that the butter is room temperature for it to cream properly
Don’t skip the chilling step! It makes the dough much easier to roll and helps the cookies keep their shapes.
If you don’t have a rolling pin, a wine bottle with the label removed or a large drinking glass works well as a replacement.
These cookies keep at room temperature for up to a week.
With a hand or stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
Incorporate egg and vanilla. Add dry ingredients and mix until fully combined. The dough should be quite stiff.
Preheat oven to 350℉.
Pat the dough into a disk. Cover tightly and refrigerate for an hour or freeze for about 15 minutes, until the dough feels cold to the touch but still pliable.
Using a rolling pin, roll to ¼-⅓" thick and cut into desired shapes. Re-roll scraps as needed until all the dough is used.
Bake 10-15 minutes, until the cookies are set in the middle but not browned.
Have you made this recipe? Tag @secondspringfoods on Instagram!
