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.
FOR THE COOKIES:
- 1 cup real butter (2 sticks), softened
- 2 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 5 cups self-rising flour* + extra for rolling
FOR THE ICING:
FOR THE COOKIES:
- Preheat oven to 350°F. In a medium bowl, cream together the butter and sugar.
- Next beat in the eggs and vanilla.
- Add in the flour a little at a time and stir until a very soft dough forms.
- On a floured surface, roll the dough out to 1/4 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.
- 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!).
- Allow the cookies to cool on baking sheet for a couple of minutes before removing to a wire rack to cool completely.
- Serve plain (delicious!) OR frost with your favorite buttercream frosting OR decorate with royal icing and sprinkles (keep reading…).
- If you’re going to do royal icing, you’ll want to make that while your cookies cool.
FOR THE ROYAL ICING:
- 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.
- 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!!
- Add the corn syrup and any extract, if desired.
- Increase speed to high and beat for around 5 minutes, until you get stiff glossy peaks.
- 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.
- 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:
- Gently dip the tops of the cookies into the icing and then place them on a cookie sheet or cooling rack.
- While they’re still wet, add sprinkles!
- Let dry overnight.
- Category: desserts
Keywords: cookie, recipe, sugar cookies, soft, cut out, frosting