Ingredients
Cookies
- 360 g soft white wheat berries milled into fresh flour
- ½ cup butter (113g), softened but still cool
- 1 cup powdered sugar (120g)
- 1 large egg
- ½ cup full-fat Greek yogurt (125g), generously filled
1 teaspoon vanilla extract- 1 teaspoon baking powder
- ½ teaspoon baking soda
½ teaspoon salt
Buttercream Frosting
- ½ cup butter (113g), softened
- 2 cups powdered sugar (240g)
- 2-3 tablespoon milk start with 2 tablespoon if coloring the frosting
- 1 teaspoon vanilla extract
- 1 pinch salt
- food coloring optional
- sprinkles optional
Equipment
Method
- Mill the soft white wheat berries on your grain mill's finest setting. Preheat the oven to 350°F and line a cookie sheet with parchment paper. A light-colored cookie sheet works best here, since dark pans can brown the bottoms before the tops are done.360 g soft white wheat berries
- In a large mixing bowl, beat the softened butter and powdered sugar together for about 2 minutes. It will look dry and crumbly at first, but don't give up. Keep beating until it comes together smooth, light, and fluffy, almost like frosting.½ cup butter, 1 cup powdered sugar
- Add the egg, Greek yogurt, and vanilla, and beat for another full minute until creamy and fully combined.1 large egg, ½ cup full-fat Greek yogurt, 1 tsp vanilla extract
- Add the fresh milled flour, baking powder, baking soda, and salt. Mix until no dry flour remains, being careful not to overmix.1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Using a 1½ to 2 tablespoon cookie scoop, portion the dough onto the prepared cookie sheet. The dough will feel different from a typical cookie dough, almost like kinetic sand. You can leave the scoops as they are, or roll each one between your palms into a smooth ball for cleaner edges.
- Grab a small piece of parchment paper and a flat-bottomed glass. Lay the parchment over each dough ball and gently press down with the glass to shape it into a flat, round circle. Press just enough to shape it, not too hard.
- Bake in the preheated oven for 8 to 10 minutes. The cookies will look puffy, with defined edges.
- Let the cookies rest on the cookie sheet for 10 minutes after they come out of the oven. They'll finish baking from the heat of the pan. Then let them cool completely before frosting.
- Mix the softened butter, powdered sugar, milk, vanilla, and salt together until smooth. If you plan to color your frosting, start with less milk so the food coloring doesn't add too much extra liquid, then mix in food coloring until you reach the shade you want.½ cup butter, 2 cups powdered sugar, 2-3 tbsp milk, 1 tsp vanilla extract, 1 pinch salt, food coloring
- Once the cookies have cooled completely, spread the frosting over the tops using a butter knife. Add sprinkles if you like.sprinkles
Notes
Bake these on a light-colored cookie sheet and pull them when they're puffy with defined edges. Letting them rest on the warm cookie sheet for 10 minutes finishes the baking without drying them out.