I am making sugar cookies. I have 2 questions about the flour and baking soda?

Question

can i use "self rising flour" instead of "all purpose flour" like it calls for and i also don't have the baking soda it calls for. will these 2 problems mess up the recipe?

Answer 1

? the difference between the flours but yeah not adding the baking soda would change how it looks and tastes.  

Answer 2

well, that's a tricky thing to say exactly if it would mess up the recipe, because for all intents and purposes, the self-rising flour is supposed to have the leavening agent so you don't have to add it, but the problem with the self-rising flour is that it is not accurate if you are not using the whole bag at one time.

over time, self-rising flour goes "bad" because the baking powder loses potency with age.  and is it possible to really get the paking powder to mix in thoroughly with the flour so there is the proper amount of baking powder in each cup of flour?  it's just too iffy for my liking.  besides, your recipe calls for baking soda, the self-rising flour has baking powder and salt added.  

i would try one of the recipes that calls for the self-rising flour, and don't chance using a different recipe and not having all the ingredients you need.  it's just better baking that way.

hope it works out for you.

Answer 3

Here's one of many recipes online for sugar cookies using self-rising flour.

Sugar Cookies III  

Submitted by: The Compulsive Cookie

Rated: 3 out of 5 by 7 members Yields: 24 servings

"Delicious sugar cookies. You can vary the flavor of these cookies by using lemon or almond extract instead of the orange extract."

INGREDIENTS:

1/2 cup butter, softened

1/2 cup margarine, softened

1 egg



1 teaspoon orange extract

2 cups white sugar

2 1/2 cups self-rising flour

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Beat all ingredients except self-rising flour with an electric mixer until fluffy. Add self-rising flour and mix well.

3. Roll dough into balls, coat in sprinkles or favorite toppings, and flatten on ungreased cookie sheet. Bake for 5 to 8 minutes until done.

With this recipe you shouldn't have a problem. You can use all margarine but your cookies will be not as light as if you use butter and margarine.If you dont have margarine you'll be ok with all butter or to use shortening in place of the margarine.

Good Luck!

Answer 4

Ok, here's a problem. I'm looking at my sugar cookie recipe and it says, "do not use Self Rising Flour" in this recipe.  So, I personally would not do it and I've been baking for about 40 years.  I substitute when and where I can, but sometimes I just have to stop and run to the store.  In any case, here's a recipe that might help you.

Traditional Sugar Cookies

3/4 c. shortening (part butter or margarine, softened)

1 c. sugar

2 eggs

1 tsp. vanilla

2 1/2 cups of all purpose flour

1 tsp. baking powder

1 tsp. salt



Preheat oven to 400 degrees.  Mix ingredients in order, then cover and refrigerate for 1 hour.  Roll dough 1/8" thick.  Cut into desired shapes. Place on ungreased cookie sheet. Bake for 6-8 minutes or until a very light brown.  Makes about 4 doz. 3" cookies.

I do have one more recipe that is really awesome. It's the only sugar cookie recipe I use.  And this one says you can use "Self Rising Flour".

Deluxe Sugar Cookies

1 c. Butter softened

1 1/2 c. of powdered sugar

1 egg

1 tsp. vanilla

1/2 tsp. almond extract

2 1/2 c. all purpose flour

1 tsp. soda

1 tsp. cream of tarter

Mix together in order, cover and chill for 2-3 hours.  Heat oven to 350 degrees. Roll dough 3/16" thick.  Cut into desired shapes.  Place on lighly greased baking sheet. (I don't do this part, I use parchement paper). Bake for 7-8 minutes or until light brown.  ***If using Self Rising Flour, omit soda and cream of tarter.  Makes about 5 dozen of 2-2 1/2 " cookies.

I have never used this recipe with self rising flour so I cannot vouch for it.  I use it  with the cream of tarter and soda.  

Hope this helps. Good luck.

Answer 5

Well, the self rising flour has some extra ingredients in it, including baking powder which is another leavening, such as baking soda.  I probably wouldn't do it, but hey, if you leave out the baking soda maybe the addition of baking powder won't make too much of a mess.  Try it, unless you really need the cookies to come out successful.  In that case, you'd better get some all-purpose flour and baking soda.

Answer 6

only if you compose a song on the banjo with your teeth about solitude and unicorns whilst making cookies.