Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar with a hand mixer (or stand mixer) on medium speed until light and fluffy, about 2 minutes. If using vanilla or almond extract, mix it in now.

Add the flour: Sprinkle in the self-rising flour in two additions. Mix on low just until a soft dough forms. Don’t overmix.

Shape the cookies: Scoop tablespoon-sized portions of dough and roll into balls. If you like, roll each ball lightly in extra sugar for a sparkly finish.

Flatten slightly: Place dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball to about 1/2-inch thick with your fingers or the bottom of a glass.

Bake: Bake for 9–12 minutes, until the edges look set and the tops are matte but still pale. They should not brown much—this keeps them soft.

Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll finish setting as they cool.