Plain Cookies
Simple, buttery cookies with a tender crumb and subtle vanilla flavor, perfect for satisfying sweet cravings. Easy to customize and ideal for all baking levels.
Ingredients
Instructions
- Melt the oleo (margarine or butter).
- Beat the eggs until well combined.
- Add sugar to the eggs, then mix in the cooled, melted oleo.
- Gradually add the self-rising flour until the dough becomes very stiff.
- Pinch off pieces of dough the size of English walnuts and place them on a greased cookie sheet.
- Dip a round potato masher in a bowl of sugar and mash each dough ball nearly flat.
- Bake at 375°F (190°C) until the cookies are slightly browned.
Tips & Substitutions
For a richer flavor, consider substituting half the oleo with unsalted butter. If you want a citrus twist, use lemon extract instead of vanilla. To ensure even baking, rotate the cookie sheet halfway through. Keep in mind that overmixing the dough can lead to tough cookies, so mix just until combined. For a fun variation, add chocolate chips or nuts to the dough.
Serving Suggestions
These plain cookies are delightful on their own but can be enhanced with a dusting of powdered sugar or dipped in chocolate. They pair wonderfully with a glass of milk or a cup of tea. For a festive touch, serve alongside a slice of Mile High Lemon Pie for a refreshing contrast.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to a week. If you wish to keep them longer, freeze the cookies in a zip-top bag for up to three months. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Cookies contains roughly 892 calories, with 9g protein, 123g carbohydrates, and 7g fat. It is an excellent source of vitamin C (35% of the Daily Value), calcium (20% of the Daily Value), and potassium (20% of the Daily Value), and a good source of protein and iron. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes, you can substitute all-purpose flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour used. This will help mimic the leavening effect of self-rising flour.
How can I make these cookies more flavorful?
To enhance the flavor, consider adding a pinch of salt or incorporating spices like cinnamon or nutmeg. You can also fold in ingredients like chocolate chips or dried fruits. For an extra touch, drizzle with Granny'S Basic Chocolate Icing after baking.
What should I do if my cookie dough is too sticky?
If your dough is sticky, try refrigerating it for about 30 minutes to firm it up. Alternatively, you can gradually add more self-rising flour until it reaches a manageable consistency. Just be cautious not to add too much flour, as it may change the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).