SUGAR COOKIE RECIPE USING SELF RISING FLOUR RECIPES

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BASIC SUGAR COOKIES - TRIED AND TRUE SINCE 1960 RECIPE ...



Basic Sugar Cookies - Tried and True Since 1960 Recipe ... image

This is my backwoods Mississippi grandmother's own customized sugar cookie dough recipe. Royal icing is recommended, but these are also wonderful without icing. Very light and buttery. My mom stuck with it, and we grew up eating the raw cookie dough before snacking on the cookies at holidays. This will always be my basic cookie dough recipe. It's very quick and easy to make a batch of this dough and to customize. These are common ingredients easily found in most sparsely-stocked kitchens. You don't have to be a master chef to get a batch of these cookies to turn out well.

Provided by crimsontide

Categories     Desserts    Cookies    Sugar Cookie Recipes

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 dozen cookies

Number Of Ingredients 6

3 cups self-rising flour
1 cup butter at room temperature
1 cup white sugar, or more to taste
2 eggs at room temperature
1?½ teaspoons vanilla extract
¼ teaspoon salt

Steps:

  • Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.
  • Preheat oven to 275 degrees F (135 degrees C).
  • Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.
  • Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.

Nutrition Facts : Calories 81.1 calories, CarbohydrateContent 10 g, CholesterolContent 17.9 mg, FatContent 4.1 g, FiberContent 0.2 g, ProteinContent 1.1 g, SaturatedFatContent 2.5 g, SodiumContent 141.5 mg, SugarContent 4.2 g

NICE 'N' SOFT SUGAR COOKIES RECIPE: HOW TO MAKE IT



Nice 'n' Soft Sugar Cookies Recipe: How to Make It image

My family’s all-time favorite Christmas cookie has had a million shapes over the years. Little ones have fun making their own icing designs. — Cathy Hall, Lyndhurst, Virginia

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 50 minutes

Prep Time 01 hours 45 minutes

Cook Time 5 minutes

Yield about 3 dozen.

Number Of Ingredients 12

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups self-rising flour
ICING:
2-1/2 cups confectioners' sugar
1/4 cup water
4 teaspoons meringue powder
1/4 cup light corn syrup
Food coloring of choice
Colored sugar and sprinkles, optional

Steps:

  • Cream butter and confectioners' sugar until light and fluffy; beat in egg and vanilla. Gradually beat in flour. Divide dough in half. Wrap each in plastic; refrigerate 2 hours or until firm enough to roll. , Preheat oven to 375°. On a floured surface, roll each portion of dough to 3/16-in. thickness. Cut with floured 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely., Beat confectioners' sugar, water and meringue powder on low speed until blended; beat on high until soft peaks form, about 4 minutes. Add corn syrup; beat 1 minute., Tint with food coloring as desired. (Always keep unused icing covered with a damp cloth; if necessary, beat again on high speed to restore texture.) Pipe or spread icing on cookies; decorate as desired. Let dry.

Nutrition Facts : Calories 138 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 150mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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