lemon sugar cookies | fresh milled flour

yield: ~24-30 cookies

prep time: 15 min

chill time (optional): 15-30 min

bake time: 9-11 min

total: ~40 min

ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 2 tbsp (36g) light brown sugar
• 2 large egg yolks, room temp
• 2 tsp vanilla extract
• 4-6 tbsp lemon zest (from about 3 lemons, can also add some lemon juice)
• 3 cups (≈300g) fresh milled soft white wheat flour - fine grind
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar for rolling (optional)

instructions

1. preheat your oven to 350 f (177 c). line 2 baking sheets with parchment paper.
2. in a medium bowl whisk together the flour, baking soda, baking power, and salt. set aside.
3. in a large bowl or stand mixer cream the butter and sugars together until light and fluffy (around 3 min).
4. beat in egg yolks, vanilla, and lemon zest until smooth.
5. gradually add the dry ingredients to wet, mixing just until combined (do not over work the dough). the dough should be soft but not sticky, if it's dry or crumbly, add 1-2 tsp lemon juice, milk, or water.
6. optional chill: 20 min in the fridge for more uniform cookies. over night to soften the bran.
7. scoop dough into 1 1/2 tbsp portions. roll each ball in sugar and space about 2 in apart on the sheets.
8. bake 9-11 mins or until edges are lightly golden and the middle is set but soft.
9. cool 2 min on sheet then transfer to a wire rack to cool completely. 

fresh milled flour tips

• the amount of wheat berries you weigh is the same weight of flour you will have. that's why i like weighing ingredients for better accuracy. 
• resting your dough helps. by letting it rest lets the bran hydrate fully which helps reduce grittiness.
• don't over bake. whole-grain flour brows faster, so pull them out of the oven right as the edges set.
• for a flavor boost add a touch of honey which can balance the wheat's nuttiness if you want a smoother flavor.