Description
These 3 Ingredient Soft Sugar Cookies are a delightfully simple and quick treat perfect for any occasion. Made with just butter, sugar, and self-rising flour, these cookies are soft, fluffy, and lightly sweetened. They require minimal ingredients and effort but deliver maximum flavor and texture, making them an ideal choice for both beginner bakers and cookie lovers looking for a fuss-free recipe.
Ingredients
Units
Scale
Cookie Dough Ingredients
- 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 Pan: Preheat your oven to 325°F (163°C). Line a large cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Using the flat paddle attachment of a mixer, beat at medium speed gradually increasing to high until the mixture becomes light and fluffy. This should take approximately 1 minute, and you should scrape down the sides of the bowl once or twice to ensure even mixing.
- Add the Flour: Add the self-rising flour into the butter-sugar mixture. Start mixing on the lowest speed until the flour is fully incorporated. The dough will appear crumbly at first. Slowly increase the speed until a dough forms; it will feel a bit dry, which is expected.
- Shape the Cookies: Using a 1.5 tablespoon cookie scoop, portion out the dough onto the prepared cookie sheet, spacing the dough balls about 1.5 to 2 inches apart to allow room for spreading.
- Optional Sprinkle Garnish: If using sprinkles, pour 1 tablespoon of sprinkles into a small bowl. Press the top of each dough ball gently into the sprinkles so they coat the surface generously. Return the dough balls to the baking sheet and flatten slightly to approximately 9/16 inch thick. You will likely have some sprinkles left over.
- Bake the Cookies: Place the cookie sheet in the preheated oven and bake for 15-16 minutes until the edges begin to turn a light golden brown. The cookies will puff up during baking and spread more in the last few minutes.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet. The cookies will deflate slightly and develop a crinkly appearance as they cool. Once cooled, transfer to an airtight container to store.
Notes
- Use self-rising flour for this recipe, which contains leavening agents. If unavailable, you can substitute all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
- Ensure the butter is softened to room temperature for easier creaming with the sugar.
- Do not overbeat the mixture, as it can affect the cookie texture.
- Sprinkles are optional but add a fun, decorative touch to the cookies.
- Store baked cookies in an airtight container at room temperature for several days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 18 mg
