Ghost Sugar Cookies

Ghost Sugar Cookies


  • 3 cups Flourish Flour
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp kosher salt
  • 1 cup unsalted butter,  softened
  • 1 cup granulated sugar
  • 1 ½ tsp vanilla
  • ½ tsp almond extract
  • 1 large egg
  • ¼ cup milk


  1. Preheat oven to 350F.  Line baking  sheets with parchment paper
  2. In  medium bowl whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl beat together butter and sugar on medium-high 3-4 minutes until pale and fluffy.
  4. Reduce speed to medium.  Add vanilla, almond extract, egg, and milk; mix to combine. Reduce speed to low.
  5. Gradually add dry ingredients, mix until  combined. Transfer dough to a work  surface. Knead to form a ball.  If desired, cover with plastic wrap and  chill until ready to use.
  6. Dust work surface and a rolling pin with powdered sugar.  Roll dough to ¼ inch thickness. Cut out shapes with desired cookie cutters.  Decorate as desired.  Place 1 inch apart on baking sheet.  Bake 8-10 minutes until bottoms are lightly  browned. Transfer to baking rack to cool.  Decorate as desired.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.