Urgent Cookie Question!

Baking By Shutup.meg Updated 29 Apr 2016 , 4:41pm by -K8memphis

Shutup.meg Posted 29 Apr 2016 , 4:03pm
post #1 of 4

Hi guys! I'm baking a batch of sugar cookies to decorate with royal icing. I've just realized the only flour I have on hand is the self rising kind, would this work? I've never used it with cut cookies, so I'm not so sure. 

Thanks in advance! 

3 replies
kristykgs Posted 29 Apr 2016 , 4:36pm
post #2 of 4

Found this on google:

Tip: use self-rising in all-purpose recipes. To substitute self-rising for all-purpose flour, look for recipes calling for at least ½ teaspoon of baking powder per cup of flour. And remember to omit the bakingpowder and salt from the recipe — it's already included in your self-rising flour.

kristykgs Posted 29 Apr 2016 , 4:37pm
post #3 of 4

What about recipes using more than 1 teaspoon baking powder per cup of flour? Add enough baking powder on your own to make up the difference.

-K8memphis Posted 29 Apr 2016 , 4:41pm
post #4 of 4

the cookies will puff up more using self rising so just depends on how crisp/clean you want them to bake up

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