Description
These 3 Ingredient Soft Sugar Cookies are simple, quick, and perfect for any occasion. Made with just butter, sugar, and self-rising flour, they create a soft, tender cookie with a lightly sweet flavor and delicate crumb. Ideal for beginners or anyone craving a classic, no-fuss cookie recipe that comes together in minutes and bakes up beautifully soft and slightly crinkly.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) granulated white sugar
- 1 cup (125 g) self-rising flour
Optional Garnish
- 1 tbsp sprinkles (optional, for decorating)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a large cookie sheet with parchment paper to ensure easy removal and prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Using a flat paddle attachment on a mixer, beat at medium speed and gradually increase to high speed until the mixture is light and fluffy, about 1 minute total. Stop occasionally to scrape down the sides with a spatula for even mixing.
- Add Flour: Lower the mixer speed to the lowest setting and gradually add the self-rising flour until fully incorporated. Although the dough will appear crumbly at first, increase the speed slowly until a soft dough forms. The dough should feel slightly dry, which is normal.
- Form Dough Balls: Using a 1.5 tablespoon cookie scoop, scoop out portions of dough and place them on the prepared baking sheet, spacing each ball about 1.5 to 2 inches apart.
- Optional Sprinkle Garnish: If using sprinkles, pour 1 tablespoon of sprinkles into a small bowl. Press the top of each dough ball into the sprinkles to cover the surface generously. Return the dough balls to the baking sheet and gently flatten to about 9/16 inch thickness. You should have some sprinkles leftover.
- Bake Cookies: Bake in the preheated oven for 15 to 16 minutes, or until the edges begin to turn a light golden brown. The cookies will initially puff up and spread slightly toward the end of baking.
- Cool: Allow cookies to cool on the baking sheet before transferring. The cookies will deflate and develop a crinkly appearance as they cool.
- Store: Store any uneaten cookies in an airtight container at room temperature for a few days or freeze for longer storage.
Notes
- Use self-rising flour rather than all-purpose flour to ensure the proper soft texture and rise without adding baking powder separately.
- Do not overbeat the butter and sugar; a light, fluffy texture in about a minute is sufficient.
- The dough will feel slightly dry but will still form a cohesive ball.
- If adding sprinkles, press them gently but firmly onto dough balls to keep them in place during baking.
- Cookies do not spread much initially but puff and spread more near the end of baking.
- Allow cookies to cool fully on the baking sheet to develop the right texture and prevent breaking.
- Store cookies in an airtight container to keep them soft and fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 6.5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg