Self-Rising Crunchy Sugar Cookies
These light and crunchy sugar cookies add a welcome bit of texture to any cookie plate. Plus, the mellow protein level of King Arthur Self-Rising Flour gives them a tender texture, once you've got past the crunchy, sugar-studded exterior.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups (227g) King Arthur Unbleached Self-Rising Flour
- 1/2 cup (92g) vegetable shortening or 8 tablespoons (113g) unsalted butter, room temperature
- 1 cup (198g) granulated sugar
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 large egg
- 1/4 cup (50g) granulated sugar or coarse sparkling sugar, to garnish
Instructions
- 1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Set aside.
- 2
Beat together the vegetable shortening or butter (see "tips," below), sugar, and vanilla until fluffy.
- 3
Mix in the egg, then the flour. Scrape the bottom and sides of the bowl, then mix again, until thoroughly combined.
- 4
Chill the dough for 30 minutes or longer, to make it less sticky and easier to work with.
- 5
Near the end of the chilling period, preheat the oven to 375°F.
- 6
Grease or line with parchment two baking sheets.
- 7
Place about 1/4 cup (roughly 50g) granulated or coarse sparkling sugar in a bowl.
- 8
Use a tablespoon 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.
- 9
Bake the cookies for 10 to 12 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.
- 10
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 crunchy sugar cookies at room temperature for a week or so; freeze for longer storage.