Yes, I admit it. That series of words doesn’t seem to work together very well. But I promise these will be the best sugar cookies you’ve ever had. The. Best. I actually don’t like sugar cookies, but I love these little babies! I found the original recipe on Food.com, and tweaked it just a bit.
- ½ cup palm shortening
- ½ cup raw sugar or coconut sugar
- 2 eggs (or use equivalent egg replacer)
- ¼ cup sourdough starter
- 1 tsp. vanilla
- 2½ cups freshly ground spelt flour
- ½ tsp salt
- ¼ tsp baking soda
- Beat the shortening and sugar together in a mixer for several minutes until very creamy. Stir in the eggs (or egg replacer), sourdough and vanilla.
- In a separate bowl, combine dry ingredients. Add the dry ingredients to the starter mixture, and stir until combined. If the dough is too wet to be workable, add a little bit more flour a teaspoon or two at a time.
- Sprinkle flour on a hard level surface. Take half the dough and form it into a ball, then press the ball flat. Place it on the floured surface and sprinkle with a bit more flour. Roll to about a ¼" thickness and cut shapes using cookie cutters.
- Place shapes carefully on a baking stone or cast iron pizza pan and bake at 350F for about 15-20 minutes, or until very lightly browned. Cool on wire racks completely.
- Frost, if desired.
You can use freshly ground wheat flour instead of spelt. Other flours might require adjustments.
You can increase sugar to taste. I usually frost these, so I like to use less sugar in the actual cookie to make up for the sugar in the frosting.
I use Ener-G egg replacer in these cookies. You can probably use a flax gel “egg” (1 TBSP ground flax + 2-3 TBSP warm water), but the result will likely be more dense.
Find instructions on making your own spelt (or other grain) sourdough starter here.
These cookies are light and delicious! They’re also sturdy enough to handle and frost, and the dough rolls out beautifully. I actually found them easier to work with than traditional sugar cookie recipes.