Sugar Cookie People

Sugar Cookie People


1  cup salted butter softened

1  cup  granulated sugar

2 tsp vanilla extract

2 large eggs room temperature

2 ½ to 2¾ cups Flourish flour*

¾  tsp baking powder

½ tsp salt


4  cups  powdered sugar sifted

3-4 TBS milk room temperature

2 ½ TBS light corn syrup

½ tsp pure vanilla extract

Gel food coloring optional


  1. Cream together butter and sugar in the bowl of a standing mixer.
  2. Add vanilla and eggs and beat until combined.
  3. Add flour, baking powder and salt and beat until combined.
  4. Divide dough into two equal portions.
  5. Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap.
  6. Chill in the refrigerator for at least 2 hours, or overnight.
  7. Preheat oven to 350 degrees F.
  8. Line two to four large baking sheets with parchment paper, set aside.
  9. Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
  10. Place sugar cookie dough on a floured surface and roll to ½” or ¼” thickness (thicker = softer cookies).
  11. Use your favorite cookie cutter shapes and cut out the dough and place them 1” apart on the prepared cookie sheets.
  12. Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total)Frost to your liking
  13. Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges.
  14. Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  15. Repeat with second disc of dough.

Recipe Courtesy of Joy Food Sunshine

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.