SUGAR COOKIES WITH SELF RISING FLOUR RECIPES

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SUGAR COOKIES RECIPE WITH SELF RISING FLOUR - CAKE DECORIST



Sugar Cookies Recipe With Self Rising Flour - Cake Decorist image

Sugar cookies recipe with self-rising flour is the perfect recipe for beginner bakers, bake sales, and even last-minute recipes. The secret is the self-rising flour, and it gets the job done for you. Self-rising flour is a three-in-one ingredient because it has baking powder and salt added to it. Pastries baked out from self-rising flour tend to be more tender than baked goods with all-purpose flour because it uses lesser protein than all-purpose flour.

Provided by cakedecorist.com

Categories     Dessert

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 5

1/2 cup of unsalted butter
1 cup of granulated sugar
1 tsp of vanilla extract
1 pc egg
2 cups of self-rising flour

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. After that, line the baking sheet with parchment paper.
  • Then, at medium-high speed, cream your butter in a bowl of your hand or stand mixer till it becomes smooth and creamy or for a minute.
  • Afterward, at medium speed, gradually add the sugar. Then, beat till well incorporated.
  • Now, at low speed, add the eggs, then add the vanilla. After that, using a rubber spatula, scrape the bowl’s sides and bottom to ensure that the batter is well incorporated.
  • Then, gradually add in the self-rising flour. Afterward, beat until a soft dough forms. Because of that, do not forget to scrape the sides.
  • After that, flour a clean surface, then roll out the dough to one-fourth inch in thickness using a rolling pin. Because of this, do not be afraid to add more flour because it tends to be more sticky.
  • Afterward, grab your cookie-cutter and grease them, then cut out the cookies.
  • Now, place your cookies at least an inch apart on the prepared baking sheet. After that, bake in the oven for ten minutes or until the cookies turn golden brown.
  • Finally, place on a wire to cool down. Besides, if you plan to frost the cookies with royal icing, make sure the cookies have completely cooled down.

SUGAR COOKIES WITH ROYAL ICING RECIPE | FOOD NETWORK ...



Sugar Cookies with Royal Icing Recipe | Food Network ... image

Upgrading your holiday cookie game has never been more delicious thanks to this classic sugar cookie and royal icing recipe. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     dessert

Total Time 2 hours 30 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 24 to 36 cookies and about 2 1/4 cups of icing

Number Of Ingredients 8

2 1/2 cups cake flour (not self-rising), plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Royal icing, for decorating, recipe follows

Steps:

  • Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
  • Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
  • Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

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