Egg-Free Sugar Cookies
Simple and quick sugar cookies made with just three pantry staples: butter, sugar, and self-rising flour. Perfect for those on egg-less diets or when you're short on ingredients!
Ingredients
Main ingredients
- 1 cup unsalted butter, softened or salted if that’s what you have; reduce added salt
- 1 cup granulated sugar
- 2 cups self-rising flour If using all-purpose flour, add 2 teaspoons baking powder and 1/4 teaspoon salt.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a mixing bowl, beat the softened butter and granulated sugar until pale and somewhat fluffy — about 2-3 minutes with an electric mixer or a little longer by hand.
- Add the self-rising flour in two additions. Mix on low speed or fold with a spatula until the dough just comes together. The dough should be soft but not sticky; add a tablespoon more flour if too wet.
- Scoop tablespoon-sized portions (or use a small cookie scoop) and roll into balls. Place 2 inches apart on the prepared sheet.
- Flatten gently with the bottom of a glass or the palm of your hand to about 1/4–1/2 inch thick.
- Bake for 8–12 minutes, until the edges are set and very lightly golden.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a cooling rack. Decorate when completely cool.
Notes
Store cooled cookies in an airtight container at room temperature for 3–4 days. Freeze baked cookies in a single layer for up to 3 months. If using perishable frosting, refrigerate cookies.