Self-Rising Crunchy Sugar Cookies

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Recipe photo
Hands-on time:
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Yield: 4 dozen cookies

Recipe photo

These cookies are delectably light and crunchy, thanks to the mellow protein level of our self-rising flour.

Self-Rising Crunchy Sugar Cookies

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 dozen cookies
Published: 04/30/2012

Ingredients

Tips from our bakers

  • Don't have self-rising flour? Try our recipe for Sugar Cookies using all-purpose flour.
  • Which fat should you choose? Use shortening for a puffier/thicker cookie whose texture is a bit hard, rather than crunchy; butter for a flatter cookie with a bit more flavor, and lighter/crunchier texture.

Directions

1) Beat together the vegetable shortening or butter (see "tips," below), sugar, and vanilla until fluffy.

2) Mix in the egg, then the flour. Scrape the bottom and sides of the bowl, then mix again, until thoroughly combined.

3) Chill the dough for 30 minutes or longer, to make it less sticky and easier to work with.

4) Near the end of the chilling period, preheat the oven to 375°F.

5) Grease or line with parchment two baking sheets.

6) Place 1/4 cup granulated or coarse white sparkling sugar in a bowl.

7) Use a cookie scoop or a spoon to make 1" to 1 1/2" balls. Drop them into the sugar, then place the balls sugar side up onto the baking sheets, leaving about 2" between cookies; they?ll spread as they bake.

8) Bake the cookies for 8 to 10 minutes, until the edges are lightly browned. The cookies will puff up and look soft, but they?ll fall and become crisp/crunchy as they cool.

9) Remove the cookies from the oven. Let them rest on the pan for 5 minutes before transferring them to a rack to cool completely. Store well-wrapped cookies at room temperature for a week or so; freeze for longer storage.

Yield: 4 dozen cookies.

Reviews

1
  • star rating 04/27/2015
  • Jessica from South Africa
  • Yummy, delicious and easy to make! If dough is a bit crumbly, at a dash of oil or milk. :) made these twice in the last two days - it's the perfect cookie dough to add choc chips or other fillings like nuts or oats to!
  • star rating 11/15/2014
  • Aqua-n-Sand from KAF Community
  • Oops, I used the wrong type of FLOUR! They ended up tasting OK but certainly not remarkable.
  • star rating 11/13/2014
  • MGW960W from KAF Community
  • Quick, easy, and delicious! I made them slightly larger and underbaked them a little so they'd have a soft center. Perfect.
  • star rating 11/12/2014
  • kerri from miami, fl
  • Fast, easy and so delicious! Skipped the sugar topping and frosted them with Nutella while they were still warm... just perfect! Melts in your mouth :)
  • star rating 09/27/2014
  • Donna from Lacey, WA
  • 03/29/2014
  • kattymarie79 from KAF Community
  • Is the dough supposed to be extremely crumbly or did I do something wrong? I double checked the recipe and it looks like I followed it correctly. Is there a way to fix it?
    It may be helpful to use room temperature butter, and if the dough chills for longer than 30 minutes or as much as overnight, it may be crumbly to work with - let it come back to a consistency that you can scoop or work with. If this isn't the case, do call our baker's hotline for more tips at 855-371-2253. Happy Baking! Irene@KAF
  • star rating 02/23/2014
  • finnime from KAF Community
  • Delicious and great texture - light, crunchy yet tender. I was out of granulated sugar, so used brown with wonderful results. I also made one pan mini-cookies; three per one usual size. Next time I think I'll roll some of the dough in cinnamon sugar for snickerdoodles.
  • star rating 12/04/2013
  • from
  • star rating 09/12/2012
  • jude5533513230 from KAF Community
  • Love these simple old-fashioned cookies! Super quick to make when you need something sweet, or a treat to give as a gift! I will definitely make these again....slightly underbake for a chewy cookie!
1
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