Sometimes, the simplest ingredients create the most heartwarming treats. Today, I’m thrilled to share with you these amazing homemade butter and sugar biscuits made without eggs. Yes, it’s as straightforward as it sounds, but oh, the result is nothing short of fabulous!
These 3-ingredient cookies are sweet, tender, and utterly comforting. You don’t need any fancy ingredients or complicated steps. With just butter, sugar, and self-rising flour, you’re set to create magic in the kitchen.
What makes this recipe truly stand out is its humble simplicity, celebrating the very essence of home baking. So, without further ado, let’s get started on these delightful goodies!
In this easy recipe, we’re going back to basics. All you need is some high-quality butter, sugar, and self-rising flour. That’s it! This recipe is a testament to the beauty of simplicity, creating a comforting, familiar treat that’s perfect as a snack or a great side dish for your teas and coffees.
The traditional route would have you playing around with multiple ingredients, but here, we focus on the essentials, crafting something truly delightful. Let’s delve into the specifics, shall we?
Ingredients and possible alternatives
Self-rising flour: the backbone of your cookies. It will ensure that they are softer and chewier in the middle, as they should. If you don’t have it at home, you can easily obtain the same results mixing all-purpose flour in the same amount with 6 grams of baking powder. And if you want your cookies to be gluten-free, just replace it with oat flour or almond flour and you’re good to go.
Unsalted butter: Opt for room temperature butter for effortless mixing and a rich, buttery taste. Many people like to use creamy peanut butter instead of regular butter. I rarely use it’s not as common here as it is in the US, and nearby shops often don’t have it. But if you’d like to turn this recipe into 3-ingredient peanut butter cookies, feel free to do it. There are also many viable vegan options, if you prefer. Sunflower seed butter, almond butter, and cashew butter are great alternatives to regular butter.
Sugar: Just a cup of regular sugar to sweeten the deal. I made the ones that you see in the photos with white sugar. On the other hand, if you would like your cookies to have a subtle caramel flavor, brown sugar is a great option. Maple syrup is also a great alternative, especially if you’re using peanut butter.
While I love keeping things simple, feel free to add your twist to this basic recipe. Want to spice things up? Add a dash of cinnamon, nutmeg, or vanilla extract. Craving some texture? Fold in some nuts or chocolate chips.
As per usual, the precise amounts for each ingredient are in the recipe card below.
In the end, it all comes down to what’s in your staple when the cookie craving hits. This recipe is all about making do with what you have.
Required tools:
- Hand whisk or electric mixer;
- Rolling pin;
- Baking sheet;
- Parchment paper;
- Oven.
With these simple ingredients and tools at hand, you’re ready to embark on a baking journey. The procedure is quite straightforward, and the joy you’ll feel creating these with your own two hands is unparalleled.
Method
Step 1: We begin with the classic creaming of butter and sugar. Ensure your butter is at room temperature for a smooth, seamless blend. Mix them in a large bowl with a cookie cutter or an electric mixer.
Step 2: Once creamy and fluffy, it’s time to introduce our self-rising flour, the secret weapon for easy, fluffy biscuits.
Gently fold in the flour until a soft, pliable dough forms. It’s the kind of dough you just can’t wait to roll out.
But first, there’s another important step that many people often forget!
Step 3: For best results, you should cover your dough with plastic wrap and let it rest in the fridge for at least 30 minutes. It makes all the difference, resulting in biscuits that are tender on the inside and crispy on the edges.
Step 4: After your dough’s beauty sleep, roll it out on a floured surface, and start preheating your oven to 356°F (180°C). Then, you can either cut out classic rounds with a cookie scoop or shape them by hand.
Step 5: Place the cutouts on a baking tray or cookie sheet covered with parchment paper, and flatten them until they are less than ¼-inch thick.
Step 6: It’s finally time to bake your cookies. Place the prepared baking sheet in the middle of the oven, then put a cast iron skillet with a bit of water on the bottom. This will ensure that your cookies don’t form a crust too soon.
Step 7: Bake your cookies in static mode for about 25 minutes, until they start becoming golden brown. Once they’re beautifully baked, let them cool off a little and enjoy them right away, or store them in your favorite cookie jar for up to 3 days.
Frequently Ask Questions (FAQ’s)
Q: Can I use all-purpose flour instead of self-rising flour?
A: Absolutely! If you’re using all-purpose flour, just add 1½ teaspoons of baking powder and ¼ teaspoon of salt for every cup. That way, you’ll still get the right lift in your 3-ingredient-cookies-no-egg.
Q: Do I need to chill the dough before baking?
A: You don’t have to, but chilling the dough for 15–20 minutes can help keep the cookies from spreading too much and give them a bit more shape.
A: Stored in an airtight container, your 3-ingredient-cookies-no-egg will stay soft and tasty for about 3–4 days at room temperature. They freeze well too!
A: If your cookies are falling apart, the dough might be too dry. Try adding a splash of milk (dairy or non-dairy) or a tiny bit more butter to help bind everything.
Q: Can I double the recipe easily?
A: Absolutely. These 3-ingredient-cookies-no-egg are super forgiving—just double all the ingredients and you’re good to go. No complicated math needed!
Ready to Bake with Just Three?
So there you have it—sweet, tender, buttery cookies made with only three simple ingredients and zero eggs. Whether you’re baking for someone with an egg allergy or just short on pantry staples, these 3-ingredient-cookies-no-egg are your delicious solution. They’re easy, quick, and absolutely satisfying.
Give this recipe a go, and let us know how yours turn out in the comments! Got a twist or tip of your own? We’d love to hear it.
And hey—if you’d rather skip the baking and enjoy something mouthwatering right now, visit our store here: https://mortadellaheadstore.com/ 🍪
Easy 3-Ingredient Cookies (No Egg)
- Total Time: 1 hour 5 minutes
- Yield: 20 Biscuits 1x
Ingredients
2 sticks of butter (room temperature)
1 cup sugar
3 + ¼ cups self-rising flour
Instructions
- In a large mixing bowl, cream together room temperature butter and sugar until smooth and fluffy.
- Gradually fold in the self-rising flour, blending until a soft dough forms. Use your hands to shape it into a ball.
- Cover the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 356°F (180°C). Roll out the dough on a floured surface and cut it into desired shapes.
- Place the cutouts on a parchment-lined baking sheet.
- Bake in the preheated oven for approximately 25 minutes or until the edges are a lovely golden brown.
- Allow the biscuits to cool before serving. Enjoy them as is or store in an airtight container.
Notes
if you’re using different types of flour, the required quantity may vary a little. For instance, I’ve found that almond and oat flours need to be present in slightly higher amounts. However, you can easily adjust them as you go. You just need to add a bit more as you knead the dough, until it stops sticking to your hands while remaining soft.
- Prep Time: 40 Minutes
- Cook Time: 25 Minutes
- Category: Cookies
- Cuisine: International
