How to Make Chewy Sugar Cookies With Self Rising Flour

These chewy Perfect Sugar Cookies with self-rising flour are a childhood favorite for me. They are soft, light, buttery, and not too sweet.  Soft being an important quality for me - I want sugar cookies that melt in my mouth.

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I guess my love for soft, chewy sugar cookies was developed when I was a young girl still at home. I'd always bake these cookies.

The recipe disappeared somewhere along the way and I don't know where we got it from. But I've been wanting that cookie again for ages.

So, with that in mind, and having some serious sugar cookie cravings lately, I've made three batches in the last week, each time tweaking recipes trying to find the perfect balance for me and recreate that cookie from my youth.

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Tonight, I'm happy to report that I think I've nailed the recipe!

Presenting... Perfect Sugar Cookies

I know, I'm soooo original, huh?  Don't answer that.

When we were kids, we'd usually eat these sugar cookies plain. For my test runs, I tried them with vanilla buttercream (so-so-good!!) and royal icing. Both were terrific!

I decided to do pics with royal icing and a snowflake sprinkles mix to make them festive and fun!

These sugar cookies require no fancy piping skills. For the royal icing - I made it a little thinner than normal and just dipped the tops before sprinkling. Easy-peasy and even something the kids can do!

Can you use self-rising flour in sugar cookies? Yes.

You might be wondering about the self-rising flour. The truth is, my Mama was not much of a baker and especially from scratch. We only had self-rising flour in the house as far as I can remember.

So if we were gonna bake cookies, they were going to use self-rising flour. On the upside, that means fewer ingredients and a little bit simpler recipe. Besides, who cares when they come out perfectly soft and delish?

Shop the ingredients here:

Snowflakes Sprinkles

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Sugar

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Self Rising Flour

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Really all you need to do is bake the cookies, allow them to cool, mix up the royal icing, dip the tops and then add your favorite sprinkles. Allow them to dry for a few hours (overnight is best) and they're ready to go!

Just pour yourself a tall glass of milk and try not to eat too many 😊

They're soft with the slightly crunchy thin layer of royal icing and the pretty sprinkles. These would be perfect for Christmas, but could also be customized for a birthday, Easter, 4th of July or any celebration!

So, how do you like your sugar cookies?  Soft or crispy?  Iced or plain?  Buttery?  Super sweet?

Get the printable recipe below:

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Description

These chewy Perfect Sugar Cookies with self-rising flour are a childhood favorite for me. They are soft, light, buttery, and not too sweet.  Soft being an important quality for me - I want sugar cookies that melt in my mouth .

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FOR THE COOKIES:

1. Preheat oven to 350°F. In a medium bowl, cream together the butter and sugar.
2. Next beat in the eggs and vanilla.
3. Add in the flour a little at a time and stir until a very soft dough forms.
4. On a floured surface, roll the dough out to ¼ inch in thickness. This dough will still be a little sticky and is very soft, so be sure to be generous with the flour on your rolling pin and surface. Cut into desired shapes with cookie cutters.
5. Place cookies at least 1 inch apart on ungreased cookie sheets. Bake for 8 to 10 minutes (9 minutes is perfect for me - no brown crispy edges or bottoms!).
6. Allow the cookies to cool on baking sheet for a couple of minutes before removing to a wire rack to cool completely.
7. Serve plain (delicious!) OR frost with your favorite buttercream frosting OR decorate with royal icing and sprinkles (keep reading...).
8. If you're going to do royal icing, you'll want to make that while your cookies cool.

FOR THE ROYAL ICING:

1. While the cookies are baking, In a mixing bowl, add the meringue powder and 4 tablespoons of water. Beat with a mixer until it's foamy.
2. Add in the powder sugar, mix slowly until combined. I should note here that I used Great Value powdered sugar from Walmart and I never sift it. However, I've bought other brands that did need sifting. If you're unsure – sift!!
3. Add the corn syrup and any extract, if desired.
4. Increase speed to high and beat for around 5 minutes, until you get stiff glossy peaks.
5. Add more water, a teaspoon at a time until you reach the ribbon stage where the icing disappears back into itself after about 5 seconds.
6. Cover tightly with plastic wrap until you're ready to use – make sure it touches the icing or the icing will harden!

ICE THE COOKIES:

1. Gently dip the tops of the cookies into the icing and then place them on a cookie sheet or cooling rack.
2. While they're still wet, add sprinkles!
3. Let dry overnight.

ENJOY!!

Notes

1. *If you do not have self-rising flour: for each up of flour, substitute 1 cup of all-purpose flour, ½ tsp. of salt and 1 ½ tsp. baking powder.
2. You will need extra flour for rolling out the dough because it's a very sticky dough.

• Category: desserts

Keywords: cookie, recipe, sugar cookies, soft, cut out, frosting

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Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine.

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How to Make Chewy Sugar Cookies With Self Rising Flour

Source: https://rosebakes.com/soft-chewy-perfect-sugar-cookies-made-with-self-rising-flour/

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