This sugar cookie recipe with self-rising flour is from my backwoods Mississippi grandmother. My mom kept the recipe, and we grew up eating raw cookie dough before snacking on the cookies during the holidays. This will always be my basic cookie dough recipe. It's quick and easy to make with everyday ingredients in the most sparsely-stocked kitchens. You don't have to be a master chef to get a batch of these light and buttery cookies to turn out well. Royal icing is recommended, but these are also wonderful without icing.
Ingredients
- self-rising flour: 3 cups
- butter at room temperature: 1 cup
- white sugar: 1 cup (to taste)
- eggs at room temperature: 2 piece
- ½ teaspoons vanilla extract: 1 piece
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
-
Beat flour, butter, sugar, eggs, vanilla, and salt with an electric mixer in a large bowl until smooth, about 5 minutes. Wrap and chill dough in the refrigerator, 2 hours to overnight.
-
Preheat the oven to 275 degrees F (135 degrees C).
-
Roll dough out on a floured work surface using a lightly floured rolling pin; use cookie cutters to cut out desired shapes. Place cookies onto baking sheets.
-
Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.
