3 Ingredient Soft Sugar Cookies
Soft and chewy sugar cookies that need just 3 ingredients and are eggless. These cookies keep well and can be made ahead of time. They are very easy to make.
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, see note before starting
Instructions
- Preheat oven to 325°F (163°C). Line a large cookie sheet with parchment paper.
- In a large mixing bowl, add butter and sugar. Using the flat paddle attachment, beat at medium speed and gradually increase to high until the mixture is lightly and fluffy. You will need to stop and scrape the sides of your bowl once or twice with a spatula so that the butter mixture gets beaten properly. You should not need to beat that long. About 1 minute total.
- Add in flour. Mix on lowest speed until flour is completely incorporated. Your dough will look crumbly at first. Slowly increase speed until a dough forms. The dough should feel a little dry, that is okay.
- Use a 1.5 tbsp cookie scoop to scoop out dough. Place onto prepared cookie sheet, spacing the dough about 1.5 to 2 inches apart.
- If garnishing with sprinkles, add 1 tbsp sprinkles to a small bowl. Take each dough ball and press the top into the sprinkles, so that the top is covered in sprinkles. Place the dough balls back onto the prepared baking sheet and flatten slightly until the dough balls are 9/16 inch thick. You want the surface of the balls covered in a generous amount of sprinkles, but you should still have leftover sprinkles. I had almost 3/4 tbsp leftover.
- Bake cookies about 15-16 minutes or until edges start to turn light brown. Let cookies cool on baking sheet before removing. The cookies will not spread much at first but during the last few minutes of baking, they will puff up and spread more. When the cookies initially come out of the oven they should be puffy but they will deflate and have a more crinkly appearance as they cool. Store uneaten cookies in an airtight container for a few days at room temperature or freezer for longer.
Notes
- Self-rising flour: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup (30g)) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30 g)). Brands like King Arthur Flour and White Lily make the low protein flour. Brands like Gold Medal and most store/generic brands contain a regular protein amount. The amount of protein affects how much liquid is absorbed. For this recipe, you want a flour with a regular amount of protein. Please use a self-rising flour with 3 grams of protein per 1/4 cup (30 g). Or make your own self-rising flour with the recipe below.
- I made these with Gold Medal self-rising flour (Amazon | Walmart)*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Whisk together 1 cup all purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour because the cookies will turn out dry.
- Optional Sprinkles: I decorated the cookies with nonpareils sprinkles. These are optional. If using, I do recommend you use a good quality brand and choose lighter colored ones. I've found that some cheaper brands and ones that have bolder colors can bleed more during baking. I used Watkins Rainbow Nonpareils.*
- Estimated nutrition does not include optional sprinkles.
Serving: 1cookie, Calories: 130kcal, Carbohydrates: 15g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Sodium: 117mg, Sugar: 8g, NET CARBS: 15
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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