Flaxseed Sugar Cookies Recipe
Tender vanilla sugar cookies made with ground flaxseed and finished with a light granulated-sugar coating.
Contains: Milk · Egg · Wheat
This recipe contains milk, egg and wheat. When using an adaptation for an allergy or strict dietary requirement, check the labels of the specific replacement products you choose.
WHY IT WORKS
Why This Recipe Works
01
Ground Flaxseed Adds Character
A modest amount of ground flaxseed gives the cookies a gently nutty flavor and fine speckled appearance without overwhelming the classic sugar-cookie base.
02
Butter Keeps Them Tender
Creaming softened butter with the sugar builds a light texture while enough flour keeps the cookies from spreading too thinly.
03
A Sugared Finish
Rolling the dough in granulated sugar before baking gives the cookies a delicate crispness around the outside while the centers stay tender.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
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Method
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Heat the oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, whisk together the flour, ground flaxseed, baking powder and salt until evenly combined.
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In a large bowl, beat the softened butter and 1 US cup granulated sugar with an electric mixer for about 2 to 3 minutes, until lighter and creamy.
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Beat in the egg, vanilla extract and milk until smooth, scraping down the bowl as needed.
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Add the dry ingredients and mix on low speed just until no dry flour remains and a soft dough forms.
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Scoop about 1 1/2 tablespoons (tbsp) of dough for each cookie. Roll each portion into a ball, coat it in the remaining granulated sugar and place it on the prepared baking sheets about 2 inches apart. Gently flatten each ball to about 1/2-inch thick.
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Bake one sheet at a time on the center rack for 10 to 12 minutes, until the edges are set and only very lightly golden while the centers still look a little soft.
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Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the second sheet.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
The dough can be covered and refrigerated for up to 2 days. If it becomes very firm, leave it at room temperature for about 10 minutes before scooping. Shape, roll in sugar and bake as directed.
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegan
Change the following ingredients:
Replace3/4 US cup unsalted butter, softened
With3/4 US cup dairy-free baking block or vegan butter, softened
Replace170 grams (g) unsalted butter, softened
With170 grams (g) dairy-free baking block or vegan butter, softened
Replace1 large egg
With1 tablespoon (tbsp) ground flaxseed mixed with 3 tablespoons (tbsp) water and rested for 5 minutes
Replace1 large egg
With7 grams (g) ground flaxseed mixed with 45 millilitres (ml) water and rested for 5 minutes
Replace2 tablespoons (tbsp) whole milk
With2 tablespoons (tbsp) unsweetened dairy-free milk
Replace30 millilitres (ml) whole milk
With30 millilitres (ml) unsweetened dairy-free milk
Use a firm baking-style dairy-free butter rather than a soft tub spread. The flaxseed egg may make the cookies slightly more tender, but the recipe remains recognizably the same.
Make It Dairy-Free
Change the following ingredients:
Replace3/4 US cup unsalted butter, softened
With3/4 US cup dairy-free baking block or vegan butter, softened
Replace170 grams (g) unsalted butter, softened
With170 grams (g) dairy-free baking block or vegan butter, softened
Replace2 tablespoons (tbsp) whole milk
With2 tablespoons (tbsp) unsweetened dairy-free milk
Replace30 millilitres (ml) whole milk
With30 millilitres (ml) unsweetened dairy-free milk
Choose a firm dairy-free baking block or vegan butter formulated for baking so the dough does not become too soft.
Make It Gluten-Free
Change the following ingredient:
Replace2 1/4 US cups all-purpose flour
With2 1/4 US cups 1-to-1 gluten-free baking flour containing xanthan gum
Replace270 grams (g) plain flour
With270 grams (g) 1-to-1 gluten-free baking flour containing xanthan gum
Use a 1-to-1 gluten-free baking flour designed to replace wheat flour in cookies and containing xanthan gum. The cookies may be slightly more delicate than the wheat-flour version.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use ground flaxseed, also sold as flaxseed meal, rather than whole seeds. Golden flaxseed gives the cookies a lighter appearance, while brown flaxseed produces more visible speckles. For the most consistent dough, spoon the flour into the measuring cup and level it rather than packing it down.
Useful Substitutions
Golden and brown ground flaxseed can be used interchangeably. If you have whole flaxseed, grind it finely before measuring. Salted butter can replace unsalted butter; reduce the added salt to 1/4 teaspoon (tsp). Two-percent milk can replace whole milk in the same quantity.
INGREDIENT QUALITY
Quality Note
Ground flaxseed contains natural oils that can develop stale flavors over time. Use flaxseed meal that smells fresh and mildly nutty, and store opened ground flaxseed in a tightly sealed container in the refrigerator or freezer.
SPEND LESS
Cost-Saving Tip
Whole flaxseed often keeps its quality longer than pre-ground meal. If it is better value where you shop, grind a small amount at a time and measure the flaxseed after grinding.
COOKING TIPS
Tips
Use Softened, Not Melted, Butter
The butter should be soft enough to cream but still hold its shape. Melted or very warm butter can make the cookies spread too much.
Mix the Flour In Gently
Stop mixing as soon as the dry ingredients disappear into the dough. Overmixing can make the baked cookies firmer than intended.
Flatten Before Baking
These cookies do not spread dramatically on their own, so press the sugared dough balls to about 1/2-inch thick before they go into the oven.
Do Not Overbake
Take the cookies out when the edges are set and only very lightly golden. The centers should still look a little soft because they continue to firm as they cool.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Keep fully cooled cookies in an airtight container at room temperature for up to 4 days. Separate layers with baking parchment if the cookies are stacked.
Freezing Baked Cookies
Freeze fully cooled cookies in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature before serving.
Freezing the Dough
Shape and flatten the sugared dough portions, freeze them on a tray until firm, then transfer them to a freezer bag. Bake from frozen, allowing a few extra minutes and judging doneness by the set edges rather than time alone.
ESTIMATED PER SERVING
Nutrition
1 cookie
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Flaxseed Sugar Cookies FAQs
Do I need to grind the flaxseed for these cookies?
Yes. Use ground flaxseed or flaxseed meal so it mixes evenly through the dough. Whole flaxseed gives a much rougher texture and does not behave the same way in the cookie.
Can I use golden flaxseed instead of brown flaxseed?
Yes. Either works. Golden flaxseed gives a lighter-looking cookie, while brown flaxseed creates darker speckles and a slightly more noticeable flaxseed appearance.
Do flaxseed sugar cookies taste strongly of flaxseed?
The flaxseed flavor is mild in this recipe. The cookies still taste primarily of butter, vanilla and sugar, with a gentle nutty note from the ground flaxseed.
Why do I need to flatten the cookies before baking?
The dough is fairly sturdy and does not spread as much as some drop-cookie doughs. Flattening the balls before baking helps the centers and edges cook evenly.
Can I make the dough ahead of time?
Yes. Cover the dough and refrigerate it for up to 2 days. Let it stand at room temperature for about 10 minutes if it becomes too firm to scoop, then shape, sugar and bake as directed.
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