Whole grain sugar cookies
What You’ll Need
3 cups of Better Basics Whole Grain Flour
3/4 teaspoon baking powder (aluminum-free)
1/4 teaspoon salt
1 cup unsalted organic butter, softened
1 cup organic cane sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Instructions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in a large bowl of an electric stand mixer and beat until light in colour. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap it in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar.
Remove 1 wrapped pack of dough from the refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to ensure it is not sticking. If the dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill.
Cut into the desired shape, place at least 1-inch apart on a greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
Serve as is or ice as desired.
Store in an airtight container for up to 1 week.