These soft, chewy sugar cookies use self-rising flour to simplify the baking process—no need to measure separate leaveners. The flour already contains baking powder and salt, giving you perfectly risen cookies with a tender crumb and a classic buttery vanilla flavor. They’re ideal for a quick treat or for decorating with royal icing.
Ingredients
- 2 1/2 cups (300 g) self-rising flour
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup (50 g) granulated sugar, for rolling (optional)
Instructions
- In a large bowl, cream the softened butter and 1 cup sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, and beat until well combined, scraping down the sides as needed.
- Gradually add the self-rising flour, mixing on low speed until just combined. The dough will be soft but not sticky. If it seems too wet, chill for 15 minutes.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Chilling prevents spreading and makes the dough easier to handle.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough (about 1.5 tablespoons each) and roll into balls. If desired, roll each ball in the extra 1/4 cup sugar for a sparkly finish.
- Place the balls 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are lightly golden but the centers still look slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chilling is essential: Don’t skip the chill time—it prevents the cookies from spreading too thin and gives them a chewier texture.
- Flour substitution: If you only have all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per 1 cup of flour. For this recipe, use 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- Butter temperature: Use butter that is softened but still cool to the touch. If it’s too warm, the dough will be greasy and spread more.
- Don’t overbake: The cookies may look underdone in the center—that’s perfect. Overbaking will make them dry and crunchy.
Serving Suggestions
Serve these cookies with a glass of cold milk or a warm cup of coffee or tea. They’re also great for decorating with royal icing, colored sugar, or a simple glaze. For a festive touch, add sprinkles before baking.
Variations
- Lemon sugar cookies: Add 1 tablespoon lemon zest and replace the vanilla with lemon extract.
- Chocolate chip: Fold in 1 cup (175 g) semi-sweet chocolate chips after mixing the dough.
- Spiced: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the flour.
- Almond: Replace vanilla with 1/2 teaspoon almond extract and top with sliced almonds before baking.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months. To freeze unbaked dough, roll into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 2-3 minutes to the baking time. To refresh cookies, warm them in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt (if any) and note that self-rising flour already contains salt. The cookies may be slightly saltier, which can be a nice contrast.
Why did my cookies spread too much? This usually happens if the dough wasn’t chilled long enough, or if the butter was too soft. Make sure to chill for at least 1 hour and measure flour correctly (spoon into the cup, then level).
Can I make these cookies gluten-free? Yes, use a 1:1 gluten-free self-rising flour blend. The texture may be slightly different, but they’ll still be delicious.
Can I use this dough for cut-out cookies? Yes, but roll it out to 1/4-inch thickness and chill the cut-outs on the baking sheet for 10 minutes before baking. Bake for 8-10 minutes.
How do I know when they’re done? The edges should be set and lightly golden, but the center will still look soft. A toothpick inserted should come out with a few moist crumbs, not wet batter.
Can I double the recipe? Absolutely. The dough can be made in batches and chilled. Just make sure to bake in batches to avoid overcrowding the oven.
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