*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Use only unsalted butter or margarine - not using the right butter could add a more salty taste to your dough. Also use salt with a fine grain not any sea salt or anything that wouldn't blend in well. Mine have never tasted salty before. But unless you tweak the recipe be sure to note these are a bit more airy and less sweet than today's normal sugar cookies. Some people won't like these but hey - there's people out there who don't like chocolate either.
Use only unsalted butter or margarine - that could add a salty taste to your cookies if you go for the smaller amount of sugar. Also, use salt with a fine grain, not sea salt or anything larger that won't blend in the dough. Mine have never tasted salty before, so I'm not sure how that taste would happen. But unless you tweak the recipe, these aren't overly sweet cookies like other basic recipes.
I followed the directions and they taste salty. I kept thinking I did something wrong but I know I didn't. I truly do not prefer sweet sugar cookies I prefer tea cakes over sugary cookies. The only reason I gave 2 stars is because they baked pretty. I am sorry for a bad review but I don't want someone else to make these not knowing to add more sugar. If you make these add the 2 cups of sugar as in the author's suggestions.
Made it with just the one cup sugar and frosted with buttercream. The cookies aren't too sweet for lots of frosting. Whole family loved them for our cookie-decorating party and they even kept well for at least a couple days. I do agree that as written they seem too salty. I didn't take off a star in case the author has a less-salty self-rising flour (I used a recipe) but both times I made them we wished I had used significantly less salt. Even the second time when I doubled the sugar as in the author note.
I love these cookies. Soft but not so soft they crumble. I received multiple compliments on them. Will be using this recipe a lot. I also use unsalted butter but I still add the required salt. Taste good to me!
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