We love finding recipes that fit the flour. This recipe originally came from Food52, and it was Lydia’s idea to swap out the roller milled AP for our Trinity Blend flour.

From Lydia: I love soft sugar cookies, with frosting or not, and have tried many recipes in search of my favorite. A few years ago, this one caught my attention on Food52, as I had a wonderful Aunt Joan who made memorable Christmas cookies. I don’t have her recipe, but I’ve made this one every year since and now get requests. Trinity is the perfect flour blend for flavor and tenderness here. These cookies are thick, “almost floury,” as Sarah Jampel writes, so having a flavorful flour really elevates this cookie. (They do tend to spread a little, so this isn’t the time for your most detailed designs, but you won’t regret the trade-off! )

We made a few more tweaks to the recipe— adding sea salt and increasing the oven temp a wee bit, resulting in a cookie with a crisp exterior and soft interior.

Soft Sugar Cookies

Barely adapted from Food52.com

Makes at least 2 dozen medium-large cutouts

300g unrefined sugar

226g (8 oz./2 sticks) unsalted butter, at room temperature

2 large eggs

1 Tb. vanilla

240g sour cream

480g Trinity Blend

1 tsp. baking powder

1 tsp. baking soda

1 tsp fine sea salt

In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and butter, beating till fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and sour cream, mixing until smooth.

Whisk together flour, baking powder, and baking soda in a medium bowl. Gradually add to butter mixture, just until combined. Divide the dough roughly in half, wrapping each in plastic. Refrigerate at least 3 hours, or even better, overnight.

Preheat the oven to 360°F. Working with one half the dough at a time, liberally flour counter and dough, and roll to a generous ¼” thick. It is a very soft and forgiving dough, so don’t be shy with the flour and don’t be afraid to reuse the scraps. Space cookies well on parchment-lined sheets and bake until just set and slightly beginning to brown, 10 to 12 minutes.

NOTE: If using a larger cookie cutter), increase baking time by about 2 to 5 minutes, until they are set and beginning to brown.
PRO TIP: If baking more than one sheet at a time, rotate your pans halfway through the baking time, top to bottom and front to back, so your cookies will be done most evenly.

When cookies are done, remove baking sheet from oven and after a few minutes, remove the cookies to a rack to cool thoroughly before decorating as desired. They will keep a few days, well wrapped, at room temperature.