Sugar Cutout Cookies are a favorite childhood memory around the holidays, which we don’t observe anymore, so we made up some of these for the fall feasts. We also decided to remake them using fresh milled soft white wheat flour.
They’d be fun to make for Shavu’ot, Yom Teruah, or Sukkot. We have some Commandment Tablets, sheep, menorahs, and shofar cookie cutters which are quite inspiring.
We also make our own frosting without any artificial dyes or flavors which I personally think are so much prettier than those bright unnatural colors.
You can also freeze these without the frosting on them to have on hand to frost at a later time.
Sugar Cookie Instructions
Ingredients:
- 4 cups soft white wheat berries milled or 4 cups organic flour
- 1 tsp salt
- 1 tsp baking powder (aluminum free)
- 1 tsp baking soda
- 2 cup organic raw cane sugar
- 1 1/3 cup butter
- 2 pastured eggs
- 4 Tbl organic milk
- 1 tsp vanilla
Method:
- Cream together butter & sugar, add in egg, milk, and vanilla. Sift in dry ingredients. Form into a ball. Chill for a few hours or overnight in a plastic bag.
- Preheat oven to 350F
- Once chilled, roll out to about 1/4 inch thick and cut into shapes.
- Line on baking sheets and bake 8-10 minutes until puffed up and not too golden
- Mix up frosting and once cool – have at it
Frosting:
- We like to do a buttercream of 8 Tbl softened butter, organic cane sugar blended in the blender to make powdered sugar, and a splash of milk until consistency you like. Optional, use honey & maple syrup (It just won’t harden as well)
- Tumeric – yellow/orange
- Beet Root – red
- Spirulina – green/blue
- Cocoa – brown
- Activated charcoal – grey
