Spritz Cookies with Fresh Milled Wheat

This buttery spritz cookies recipe with fresh milled wheat makes cookies that are just as tender and buttery as spritz cookies made with all purpose flour! The fresh milled wheat actually adds a nuttiness and depth of flavor that is totally delicious and will make people ask what you did differently.

These classic and buttery spritz cookies are the perfect addition to add to your holiday dessert table, or maybe to bring to a cookie exchange this season! These cookies are so beautiful and festive and make your kitchen smell amazing — you won’t regret making them.

These are also a lot of fun to make with kids. It takes a few tries to get a hang of using a cookie press, so you may want to do most of that yourself, but the decorating can be so much fun! This recipe makes quite a few cookies, so it may be smart to recruit help with the decorating.

Here are a few classic things to use to decorate spritz cookies:

Sprinkles

Melted chocolate

Chocolate chips

Chopped Nuts

Crushed Candy Canes

Sugar Cookie Icing

Whole Grain Cookies?

My husband was a bit skeptical when I told him my plan to make spritz cookies using fresh milled wheat… it is whole wheat after all. I knew he would me the most honest critic I could have, so I waited nervously as he took the first bite of one of these cookies. He had grown up with spritz cookies made by his mother and grandmother, after all. How could I compete?!

But after a long pause and deep thoughtfulness, my husband let me know that it was a success! He actually preferred these cookies to a recipe I had made earlier this month using all purpose flour. Amazing.

There is a certain depth of flavor and richness that comes with using fresh milled wheat. It’s really not at all like using whole wheat flour that you can purchase in at the grocery store. Fresh milled wheat has a less gritty, slightly more moist texture and the flavor is not as harsh and strong as the whole wheat you will find in a grocery store.

What type of wheat berries should I use?

I used hard white wheat berries to make the fresh milled flour in this recipe. The reason I chose white wheat is because the flavor and texture is more similar to white flour that you would buy at the store. Hard red wheat is better suited to things like dinner rolls and sandwich bread, while hard or soft white wheat is best for things like cookies and muffins. I also used hard white wheat in this recipe for cranberry orange scones which I was developing this week! With a few small adjustments, fresh milled wheat is great for just about anything.

Can Spritz Cookies be Frozen?

Yes they can. Simply allow the cookies to cool completely before placing them in a freezer safe ziplock bag. The cookies will stay fresh in the freezer for 2-3 months.

Can you make spritz cookies without a cookie press?

You absolutely can. Just roll out your dough to about 1/4 inch thick, then use a small cookie cutter to cut out your cookies. You will likely need to lightly flour your surface to keep the dough from sticking. They will look different than your typical spritz cookie, but will still taste delicious!

Unless you use a small cookie cutter, you may also need to add a minute or two to the baking time of the cookies. You want them to be just barely browned on the bottom.

Ingredients

1 Cup Salted Butter

1 3/4 Cups Powdered Sugar

1 Large Egg

1 1/2 tsp. Almond Extract

2 1/2 Cups Fresh Milled Flour

1/4 tsp. Salt

How to make Spritz cookies with fresh milled wheat

Preheat your oven to 375

In a large mixing bowl, beat the butter until it is light and fluffy. Slowly add in the powdered sugar and beat until well combined.

Add the egg and beat again, mixing until combined, then add the almond extract.

Lastly, add the fresh milled flour and salt. Beat until combined.

Scoop the cookie dough into your cookie press, then press out each cookie directly onto an un-greased baking sheet. If you want to decorate your cookies with sprinkles, chocolate chips, or chopped nuts, now would be the time to add them.

Bake at 375 for 6-8 minutes, or until lightly browned on the bottom.

Allow to cool, and enjoy! If you would like, you can now drizzle your cookies with melted chocolate or icing.

Notes

Once cooled, store these cookies in an airtight container at room temperature for 4-5 days, or freeze for 2-3 months.

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