Old Fashioned Sugar Cookies
My Grandmother's sugar cookie recipe reinvented using sprouted ancient grain flour to add a boost of nutrition and extra digestibility.
Ingredients
- 4 cups sprouted flour sifted
- 1/4 cup cream raw or pasteurized, NOT ultrapasteurized
- 1 cup butter softened, preferably grassfed
- 2 eggs well beaten, preferably pastured or free range
- 2 cups cane sugar preferably organic
- 3 tsp baking powder
- 1/2 tsp ground nutmeg preferably organic
- 1 Tbl vanilla extract
- 1 tsp sea salt
Instructions
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Mix cream and softened butter in a large bowl (I use these).
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Blend in sugar.
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Blend in eggs and vanilla extract.
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Sift baking powder, salt and ground nutmeg together with the sprouted flour.
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Slowly add flour mixture to the wet ingredients a cup at a time. Blend well before adding the next cup.
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When all the flour has been blended into the cookie dough, start to form cookies on baking sheets lined with unbleached parchment paper. Spread them a good distance apart, as the cookies will expand a lot while baking!
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Bake cookies at 400 F/ 204C for 10-12 minutes. Remove from oven when the cookies are very light brown.
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Repeat until all the cookies are baked.
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Cool and store in airtight containers or a cookie jar.
Recipe Notes
Expeller pressed coconut oil may be substituted for butter. I do not recommend virgin coconut oil for this recipe as it would add a faint coconut flavor to the cookies.
Coconut cream may be substituted for dairy cream.
Sprouted gluten-free flour may be substituted as needed.