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.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Set aside.
Beat together the vegetable shortening or butter (see "tips," below), sugar, and vanilla until fluffy.
Mix in the egg, then the flour. Scrape the bottom and sides of the bowl, then mix again, until thoroughly combined.
Chill the dough for 30 minutes or longer, to make it less sticky and easier to work with.
Near the end of the chilling period, preheat the oven to 375°F.
Grease or line with parchment two baking sheets.
Place about 1/4 cup (roughly 50g) granulated or coarse sparkling sugar in a bowl.
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.
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.
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.
Don't have self-rising flour? Try our recipe for Sugar Cookies using all-purpose flour.
Which fat should you choose? Use shortening for a puffier/thicker cookie whose texture is a bit hard, rather than crunchy; butter for a flatter cookie with a bit more flavor, and lighter/crunchier texture.
