Lemon Sugar Cookies Made with Sprouted Wheat Flour

If you’re a lemon fan, these lemon sugar cookies made with sprouted wheat flour will be your new favorite cookie! Bursting with flavor, these cookies have a creamy lemon frosting that pares perfectly with the soft cookie texture giving your taste buds a little dance at first bite!

Oh, how I love these cookies. They take me back to summers as a child. If I could travel back in time for a day, I might just go to this place. Completely carefree and naive to anything in the world but my little self, enjoying the warm summer sun on the soft green grass, with the lazy family pups lounged out next to me. Mom always loved making lemonade on these blazing summer days, loaded with ice. These cookies bring me back to that place for a short moment.

The best part of these cookies however is the frosting! Loading these lemon sugar cookies up with sweet lemon frosting is the only option for me. But you can always decorate them with as little or as much frosting as you want.

Real lemons are the only way to go with this recipe. I love to grate a little lemon zest over the top to give them a hint more of that tangy flavor, especially when serving them on a pretty platter.

Another highlight is the flour. There are so many great health benefits of using sprouted wheat flour. A few of my favorite things about sprouted wheat:

1. It is much easier for your body to digest, plus packed with absorbable nutrients!
2. A low carb option (my dad who is diabetic can eat sprouted wheat flour without problems).
3. Great for those with gluten sensitivity or gluten intolerance.
4. It has similar health benefits to sour dough but is so much more convenient.
5. No brain fog, no upset stomach, no headaches, and no naps needed for me after eating it! (Huge perks right there!)

There are so many health benefits to this wonderful nutritional flour. In fact, sprouting grains has been around for centuries. If you’d love to learn more about sprouted wheat flour, you’ll find lots of information here and here!

If you are a diehard sour dough fan, you’ll be happy to know that sour dough and sprouted wheat flour have many of the same health benefits! However, I love using sprouted wheat flour simply for convenience, and it mimics “all-purpose flour” in so many recipes. Eating healthy doesn’t have to be such a drastic change.

What Other Sprouted Wheat Flour Cookie Recipes Can I Make?

A few of our favorite sprouted wheat flour cookies are:

• Snickerdoodles Cookies
• Soft Peanut Butter Cookies
• Fudgy Brownie Cookies
• Chocolate Crinkle Cookies
• The Best Chocolate Chip Cookies!

Sprouted wheat flour chocolate chip cookies come in high on the charts for our family and these cookie bars come in next! For more sprouted wheat flour recipes, click here.

Tips For Making Lemon Sugar Cookies with Sprouted Wheat Flour

Here are a few tips for making these sprouted wheat flour lemon sugar cookies turn out perfecto!

1. Using real lemon makes all the difference! It calls for 2 Tablespoons of lemon zest, so naturally you would have a lemon on hand for that, but I thought I’d throw that out there! I usually use 1-2 lemons for this lemon sugar cookie recipe including the frosting.
2. I like to use salted butter but if you only have unsalted, feel free to add 1/4 teaspoon more of salt.
3. Before measuring out the flour, use a fork and fluff it nicely. This will help make measuring more accurate.
4. When baking, only let the cookies get barely light brown on the bottom. Remove from oven immediately and let sit in pan for 5 minutes before transferring to cooling rack.
5. The cookies need to be cooled completely before frosting, or they will melt the frosting.

Tools You May Need:

1. Handheld mixer or kitchen aid with a cookie paddle attachment and whisk attachment
2. Large mixing bowl
3. Fork or whisk
4. Spatula
5. Lifter
6. Measuring cups and spoons
7. Half sheet baking pan
8. Glass (to dip in sugar and flatten out cookies before baking)
9. Cooling rack
10. Medium bowl for frosting
11. Knife or frosting tip supplies

Ingredients:

Lemon Sugar Cookies:

Sprouted wheat flour: Gives the cookie structure and texture.

Baking powder: Gives lift to the cookies (especially since we are creaming butter and sugar).

Salt: Helps balance flavor.

Butter: Adds to the chewiness and structure of the cookie.

Sugar: Makes the cookie sweet.

Eggs: Contributes to the height and texture.

Lemon juice: Adds the lemon flavor that makes these cookies delicious!

Lemon zest: More flavor and a hint of texture.

Water: Gives the flour a little extra moisture to soak up.

Lemon Frosting:

Butter: Gives the frosting structure so it can be piped or spread perfectly onto cookies.

Powdered sugar: Adds in flavor without the grainy texture of regular sugar and when whipped it adds lightness and fluffiness!

Lemon zest: A bit of flavor and color to frosting and also making it look lemony!

Lemon juice: Flavor, flavor, flavor!

Milk: Helps get that perfect consistency that is either more spreadable or better for piping.

How To Make Lemon Sugar Cookies with Sprouted Wheat Flour

Quick Version

1. Preheat oven to 350 degrees and grease a half sheet baking pan.
2. Cream together butter and sugar for 1-2 minutes. Beat in eggs, lemon juice, lemon zest, and water until well combined.
3. Add flour, baking powder, and salt, and combine.
4. Scoop up the dough and drop into hand, rolling into a ball. Place on prepared baking sheet.
5. Using a glass dipped in sugar, flatten each cookie to about 1/2 inch before baking.
6. Bake for 8-10 minutes or until just barely light brown on bottom.
7. For frosting, beat butter. Beat in powdered sugar, lemon zest, and lemon juice until creamy. Add in milk for consistency as needed. Frost cookies after they are completely cooled.

How To Make Lemon Sugar Cookies with Sprouted Wheat Flour

Preheat the oven to 350 degrees and grease a half sheet baking pan.

In a stand mixer or a large mixing bowl with a hand mixer, cream together softened butter and sugar for 1-2 minutes. Beat in eggs, lemon juice, lemon zest, and water until well combined.

Next, add the sprouted wheat flour, baking powder and salt. Combine until no dry streaks remain.

Using a 1 1/4-inch cookie scoop, scoop up the dough and drop into hand, rolling into a ball. Place on prepared baking sheet about 2-3 inches apart.

Using a glass dipped in sugar, flatten each cookie to about 1/2 inch thick.

Bake for 8-10 minutes or until just barely light brown on bottom. If they are overcooked, they will be dry. If you like them a little chewier, start checking them right at 8 minutes.

For frosting, whip the butter for about 1 minute. Then, beat in powdered sugar, lemon zest, and lemon juice until creamy. Add in milk for consistency as needed.

It is best to frost cookies after they are completely cooled, or the frosting will slightly melt.

How to Store Lemon Sugar Cookies

These lemon sugar cookies store best in an airtight container for up to 3 days.

If freezing, store in container or freezer bags, stacked and unfrosted. They will last up to 2 months in the freezer.