Easy, yummy, simple sugar cookies. They mix up quickly using a self-rising flour. Sturdy and crisp, these sugar cookies make a wonderful base for ‘just-a-little’ frosting. Seriously, that’s all you need…
Add a glass of cold milk and I dare you to stop at just one! ©thepalacegreen
Simply Sugar Cookies – quick!
- 2 cups self-rising flour
- 3/4 cup white sugar
- 1/2 cup butter at room temperature
- 1 egg at room temperature
- 1 tsp. good vanilla
- 1 Tablespoon milk
Additional flour for rolling out the dough.
MIX: In a medium mixing bowl beat together the butter and sugar. Beat in the egg. Stir in the vanilla. Blend the self-rising flour into this wet mixture and add the tablespoon of milk to help incorporate the flour. If necessary add a scant more milk. Cover the dough with plastic wrap after gathering it up into a loose ball. Chill 30 minutes or store up to 3 days in the refrigerator.
SHAPE: When ready to bake the cookies, remove the dough from the refrigerator and let it rest to make it workable ( about 15 minutes ). On a clean floured surface, roll out the dough to 1/8 inch or so thickness. Cut out the cookies into desired shapes using cookie cutters.
BAKE: Preheat the oven to 400° (375° convection oven.) Bake on a very lightly greased baking sheet for 6 to 10 minutes or until lightly browned. Watch carefully for over-browning. As the sheets begin to heat up with subsequent batches of cookies the baking time necessary will reduce.
SERVE: These babies are best decorated with butter cream frosting. A mere ruffling of icing along the outer edges will do the trick. The cookies are crisp, the frosting is soft…oh my. Add a glass of cold milk and these are heavenly.