Easy sugar cookies with just 3 ingredients prove that baking doesn’t always need to be complicated. You get a cookie that is buttery, crisp at the edges, and tender in the center, all from flour, sugar, and butter.
You’ll learn how to make a simple cookie recipe 3 ingredients that delivers consistency, flavor, and speed. I’ve baked these on days when I had less than half an hour to spare, and they always feel like more effort than they are.
This recipe covers the need for 3 ingredient sugar cookies, sugar cookie recipe easy enough for beginners, and easy desserts with few ingredients you’ll keep repeating. My goal is to give you the confidence to trust this formula and make it your own.
When Three Ingredients Make Sense in Baking
Butter sets the tone here. It adds richness and gives these sugar cookies their melt-in-the-mouth texture. The fat also carries the flavor, so I always start with good-quality unsalted butter.
Granulated sugar balances sweetness with structure. It gives crispness on the edges while keeping the crumb tender. Without eggs or baking powder, sugar becomes the backbone that makes these cookies taste classic.
Flour pulls the dough together and creates the foundation. It seems too simple, but flour shapes these cookies into something recognizable. With no leavening agents, flour and butter decide the texture. In my own notes, I found that using all-purpose flour works best, as pastry flour made them too delicate.
If you want a frosting to dress them up for holidays, try Sugar Cookie Frosting. The base recipe here gives a clean canvas.
Comparison: Vanilla or No Vanilla?
I’ve tried these sugar cookies both plain and with vanilla extract. Without vanilla, the butter flavor stands at the front and the cookie tastes more old-fashioned, closer to shortbread. With vanilla, the sweetness sharpens and gives that familiar sugar cookie flavor we all expect.
If you like a traditional shortbread style, keep it at three ingredients. If you want that nostalgic sugar cookie bakery taste, add the vanilla. Both ways work, but I personally bake half of each when making a batch for gifting.
You might also like pairing this recipe with Sugar Cookie Dip if you want a playful addition to your cookie tray.
Step One: Preparing the Oven and Tray
The oven temperature matters here. Setting it to 325°F lets the cookies bake slowly, giving enough time for butter to spread before the edges brown. A hotter oven leads to uneven results.
Lining the baking sheet with parchment creates even baking and makes cleanup quick. I keep parchment ready for weeks when I know holiday baking will fill the house.
If you enjoy bar-style cookies, consider Christmas Sugar Cookie Bars as a companion recipe. Both share the same flavors with different textures.
Step Two: Creaming Butter and Sugar
Softened butter mixes best with sugar. I use a hand mixer when I want speed, but I’ve also creamed these by hand with a sturdy spoon when the mixer felt like too much effort. The key is to reach a light and fluffy stage.
This stage decides the final texture. Proper creaming builds tiny air pockets that lift the cookie slightly. Skipping this leaves cookies heavier.
If you love the combination of sugar cookie flavor with candy textures, Sugar Cookie Fudge brings that same buttery sweetness in a new form.
Step Three: Bringing in the Flour
Adding flour gradually keeps the dough consistent. At first, it may look crumbly, but with mixing, it pulls into a smooth ball. Don’t stop too soon, but don’t overmix either. I once let the mixer run too long, and the dough toughened.
This step rewards attention. The dough should be pliable without sticking to your fingers. If it cracks while shaping, press it together gently.
As a quick alternative on busy days, 3 Ingredient Cake Mix Cookies save even more time while still giving homemade cookies.
Shaping, Flattening, and Baking
I shape these into 1-inch balls and give them space on the tray. A light press with a glass keeps them even. Sprinkling a little sugar on top before baking adds sparkle and crunch.
Bake until the edges turn golden. I remind myself every time that overbaking is the enemy here. Pulling them out just before they look finished keeps the centers soft.
You could pair these cookies with a Sugar Cookie Martini for a festive twist at parties. The combination surprises guests every time.
Serving and Storing for Best Results
These cookies taste fresh and buttery right after cooling. They store well in an airtight container at room temperature for up to five days. I also freeze half the batch when baking ahead for holidays. A short warm-up in the oven brings them back to life.
Serving them alongside coffee balances the sweetness. I’ve also tucked them into gift boxes, layering parchment between stacks. They hold their shape and flavor better than more delicate cookies.
Final Thoughts and Community Invite
This 3 ingredient sugar cookie recipe proves that easy cookies with few ingredients can still feel thoughtful. The combination of flour, butter, and sugar builds a cookie that never disappoints, and the process takes less than half an hour.
Save this to your Pinterest board so you’ll have it ready the next time you need few ingredient cookies. I’d love to hear how they turn out for you. Share in the comments if you added vanilla, sprinkled sugar, or tried a different twist. Your ideas make this space stronger.
Easy Sugar Cookies Recipe 3 ingredients
Easy sugar cookie recipe 3 ingredients keeps things simple: just butter, sugar, and flour. I mix everything by hand, roll into balls, flatten slightly, and bake until the edges turn golden. These 3 ingredient sugar cookies come out tender, crisp at the edges, and sweet without being fussy. If you need a sugar cookie recipe easy enough for last-minute baking, this is it. I keep it on hand for simple cookie recipe 3 ingredients go-tos or when I want easy desserts with few ingredients that still taste like effort. They’re great for gifting, snacking, or adding to a tray of sugar cookies recipe classics. Save it under few ingredient cookies or 3 ingredient cookies you’ll actually make more than once.
Ingredients
- 1 cup (227g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 ¼ cups (270g) all-purpose flour
- Optional: Extra sugar for sprinkling on top before baking
Instructions
- PREHEAT THE OVEN: Set the oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- CREAM BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. Use a hand mixer for ease or mix by hand with a sturdy spoon if preferred.
- ADD FLOUR: Gradually add the flour to the creamed mixture, mixing continuously. The dough will appear crumbly at first, but it should come together into a soft, pliable dough as you keep mixing.
- SHAPE DOUGH: Scoop out dough and roll into 1 to 1½-inch balls. Arrange them on the prepared baking sheet, leaving a couple of inches between each cookie for spreading.
- FLATTEN AND SPRINKLE: Gently press each dough ball down with the bottom of a glass or your fingers to slightly flatten. If desired, sprinkle a bit of granulated sugar on top of each cookie for added texture and sparkle.
- BAKE: Place the baking sheet in the oven and bake for 14 to 16 minutes, or until the edges of the cookies are just starting to turn golden. Avoid overbaking to maintain a soft texture.
- COOL: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
These cookies can be stored in an airtight container at room temperature for up to 5 days. For a variation, add a touch of vanilla extract or a pinch of salt to enhance the flavor.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 58Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 5mgCarbohydrates 11gFiber 0gSugar 0gProtein 1g
