3 Ingredient Sugar Cookie Recipe

This 3 Ingredient Sugar Cookie Recipe is the ultimate in simple baking. With just butter, sugar, and flour, you can make a batch of tender, buttery sugar cookies without any fuss. Perfect for last-minute treats, beginner bakers, or a fun baking activity with kids, these cookies deliver classic flavor with minimal effort.

Why You’ll Love This Recipe

• Just three pantry staples
• No chilling, rolling, or fancy tools required
• Quick to mix, bake, and enjoy
• Easily customizable with flavors or toppings
• Great base recipe for decorating

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 cups all-purpose flour

Directions

this recipe

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Gradually add flour and mix until a dough forms. It may look crumbly at first—keep mixing until it comes together.
4. Scoop out tablespoon-sized portions and roll them into balls. Place on the prepared baking sheet about 2 inches apart.
5. Gently flatten each ball with the bottom of a glass or your palm.
6. Bake for 12–14 minutes, or until the edges are lightly golden.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: About 24 cookies
• Prep Time: 10 minutes
• Bake Time: 12–14 minutes
• Total Time: Around 25 minutes

Variations

• Vanilla Sugar Cookies: Add 1 teaspoon of vanilla extract to the dough.
• Lemon Sugar Cookies: Mix in 1 tablespoon of lemon zest for a bright twist.
• Chocolate-Dipped: Dip cooled cookies in melted chocolate and let set.
• Decorative: Top with colored sugar, sprinkles, or a cinnamon-sugar mix before baking.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 5 days.
• Freezing (Baked): Freeze cooled cookies in a freezer-safe bag or container for up to 2 months.
• Freezing (Dough): Freeze cookie dough balls and bake from frozen, adding 1–2 minutes to baking time.
• Reheating: Not necessary, but you can warm cookies in a 300°F oven for 3–5 minutes if desired.

FAQs

Can I use salted butter?

Yes, just omit 1/4 teaspoon of salt if the recipe includes it, or reduce any added salt to taste.

Do I have to chill the dough?

Nope! This recipe doesn’t require chilling, so you can bake them immediately.

Can I decorate these cookies?

Yes, they’re great for adding icing, sprinkles, or dipping in chocolate once cooled.

Can I use a cookie cutter?

This dough is best for drop cookies. For cut-outs, chill the dough and roll it out on a floured surface.

Why is my dough crumbly?

Just keep mixing—it should come together as the butter distributes evenly. You can add 1–2 teaspoons of milk if needed.

Can I make them softer?

Slightly underbake and store with a slice of bread in the container to retain moisture.

Can I double the recipe?

Absolutely—just double all ingredients and consider mixing in batches for best results.

Can I use powdered sugar instead of granulated?

For a more delicate texture, yes—but the structure and sweetness will differ slightly.

Are these cookies good for gifting?

Definitely! They’re simple, pretty, and package well in tins or bags.

Can I use margarine?

Butter is preferred for flavor and structure, but margarine can work in a pinch.

Conclusion

This 3 Ingredient Sugar Cookie recipe proves that delicious doesn’t have to be complicated. With minimal ingredients and effort, you get a batch of buttery, crisp-edged cookies that are endlessly customizable and perfect for any occasion. Whether you’re baking solo or with kids, these cookies are a timeless, fuss-free favorite.

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