Sugar Cookies Recipe With Self Rising Flour - Cake Decorist (2024)

FAQs

What happens if you use self-raising flour in cookies? ›

Self rising flour has baking powder and salt added, so you'll need to adjust your recipe for amounts. Depending on the recipe, self rising flour may create a lighter product, but any recipe calling for more than 1/4 teaspoon of either baking powder or salt could adversely affect texture and flavor.

If you have a cookie recipe that spreads a lot using all-purpose flour, then it's probably not the best idea to substitute self-rising flour. But any cookie with normal spread – one using at least 1/2 teaspoon baking powder per cup of flour – should be just fine.

Unlike plain flour, self-rising flour already comes pre-mixed with a fixed distribution of salt and a raising agent out of the box. Generally, self-rising flour also has a lower protein content, so it's often used in recipes that benefit from being lighter and more tender, like biscuits.

If you use self raising flour in your baked goods recipes that call for this product, you will see that your cakes and breads are always raised beautifully, and more importantly, that you get a consistent raise every time.

Note: If you do choose to use self rise flour there is a risk of it being stored too long both in the market and in your own pantry, causing the baking powder to lose its power and your baked goods will not rise.

Self-rising flour is a type of flour that includes leavening agents, which ensures perfectly risen baked goods. You don't need to use additional leavening agents (such as baking powder or baking soda) when you use self-rising flour.

Adding too little flour can cause cookies to be flat, greasy, and crispy.

If you opt for all cake flour cookies, less gluten is formed when you mix the cookie dough. The resulting cookie consistency post-baking is delicate, softer, fluffier, and, well, more cake-like. The color may end up paler, and the edges might not be as crispy. But the flavor should still deliver.

If you have self-rising flour that you want to use up, there are ways to swap it for all-purpose flour. Look for recipes that use about 1/2 teaspoon baking powder to each cup of all-purpose flour. Then don't add any baking powder—it's already in your self-rising flour.

One exception to this is self-rising flour. While the flour itself remains stable, its added baking powder gradually loses potency — just like the can of baking powder in your cupboard does. Yes, you can bake with self-rising flour after its best-by date; but your baked goods may not rise as well.

What happens if you accidentally use self-rising flour? ›

Because self-rising flour contains added leavening agents using it incorrectly can throw off the texture and flavor of your baked goods.

"This is a very easy, delicious chocolate chip cookie. It calls for self-rising flour which eliminates adding baking soda and or baking powder or salt. Try them, they are good. Dough can be stored in an airtight container in the refrigerator for up to 1 week.

Oven Temperature Matters

If your oven is too hot, the cake will set before it's risen fully. Try reducing your oven temp by 25 degrees.

Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.

What is the difference? Self-raising flour has a raising agent, and sometimes salt, already added to it. Plain flour requires you to add your raising agents separately to make your bakes rise.

If the quality has deteriorated and you use it, whatever you make will mirror those deficiencies. If it is rancid, your finished dish will have that sour scent and flavor, and may even cause gastrointestinal issues. If flour has been exposed to air or moisture, the texture of your baked goods will be crumbly.

Or don't have any idea what self-rising flour is? It's just what it sounds like—a type of flour that makes baked goods rise without the addition of baking powder or yeast. Self-rising flour is often called for in recipes for biscuits, cornbread, and quick breads.

Which flour is best for cookies depends largely on the texture and flavor you're aiming to achieve. All-purpose flour is the most versatile and widely used, but don't be afraid to experiment with different types or combinations of flours to find your perfect match.