Well, it was going to happen. Sugar cookies are a holiday staple. These hit all the check boxes for us. I made the cookies and had no plan for the icing. So I winged it. I made the icing with a plate of powdered sugar a few tablespoons of milk until it turned into a good consistency. Not too thick, not too runny. Add our natural food coloring and called it a win. These cookies were 100 percent kid made. All I did was measure, place them on the cookie sheet and bake them. They literally did everything else. So I photographed the best ones. They were delicious so it doesn't matter.
Fresh Milled Flour Sugar Cookies
1 stick of butter
1 cup coconut sugar
1 tsp vanilla
1/2 tsp baking powder
1/4 tsp salt
2 1/2 cup fresh milled soft white wheat
Preheat oven 350 degrees. Soften the butter. A trick to speed up "softening" is to slice up and leave on the counter for 15 minutes. Cream the butter and coconut sugar together until nice and smooth in a medium mixing bowl. Add the vanilla, and egg. Cream together. Add the salt and baking powder. Add the flour one cup at a time until all is added. The dough will be more dry than a normal cookie dough. Roll it out, cut your cookies. Use a spatula to get your cookies on the cookie sheet. Line your cookie sheet with parchment paper. Bake 6-8 minutes. Let them completely cool before you attempt icing.
To make your icing, it is very technical *not*. Pour 1 cup of powdered sugar in a flat bowl or plate with a lip. Add milk one tablespoon at a time until its a good consistency. I added natural food coloring to make the colors fun. Dip your cookie face down in the icing. Use a butter knife to smooth out. Make your ornaments by dipping in the icing with a toothpick and dropping the dots on the cookie.
Challenge yourself in a contest of letting go and having no control by making these with your kids. 😂