3 Ingredient Sugar Cookies
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My 3 ingredient sugar cookies come out soft in the middle with lightly golden edges, every single batch. I make them with just butter, sugar, and flour, so there’s nothing extra to buy. One batch makes about 20 cookies.
Craving more 3 ingredient cookies? My 3 ingredient peanut butter cookies need just peanut butter, sugar, and an egg, and my 3 ingredient oatmeal cookies are made with ripe bananas, oats, and chocolate chips.
The easiest 3 ingredient sugar cookie recipe that hold their shape
Just 3 ingredients – Butter, sugar, and flour make the whole dough, so I always have what I need at home. I use salted butter because it’s the only place these get their flavor. That little bit of salt makes them taste so much better!
No spreading – I put the cookies in the freezer for 20 minutes before baking. That firms up the butter, so they come out thick and soft instead of flat. Then they bake at 375°F in just 8 to 10 minutes!
Perfectly round – Every dough ball gets rolled in sugar for a sparkly, crunchy outside. My favorite trick is swirling a glass around each cookie the second they come out of the oven. It’s such an easy way to make them look extra pretty!
These 3 ingredient sugar cookies are my go-to when I want to bake with as few ingredients as possible, which is why they’re one of my favorite easy cookie recipes!
This recipe is foolproof for beginner bakers and is easy enough for the kids to help with too! My son, Connor, loves being in charge of rolling the cookie dough balls in the sugar. He says this sugary layer is not only his favorite part to help with, but his favorite part to eat too.
If you’ve been looking for a sugar cookie recipe without eggs or vanilla, this is the one! The dough is just butter, sugar, and flour, and it comes together in about 10 minutes with a hand mixer. After a quick 20 minutes in the freezer, they’re ready for the oven.
Easy sugar cookie recipe ingredients
- Butter – Salted butter is where all the flavor comes from, since it’s one of only 3 ingredients. I use 2 sticks at room temperature so it beats up light and fluffy. Don’t let it get melty soft, or the cookies spread.
- Granulated sugar – Adds the perfect amount of sweetness to the cookies and helps with structure. You’ll mix some directly into the dough mixture and use the rest to roll the dough balls before baking.
- All-purpose flour – This holds the dough together. Measure it carefully, because too much flour is what makes these dry and crumbly.
- Sprinkles – These are optional, but they make the cookies so fun! I use rainbow jimmies.
How to make 3 ingredient sugar cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Recipe tips
- Don’t overmix once the flour goes in. I mix on low just until the dough comes together and looks smooth. Mixing longer than that can make the cookies tough.
- Don’t skip the chill! Cold butter is what keeps these 3 ingredient sugar cookies from spreading. The freezer is my shortcut since it only takes 20 minutes, but an hour in the fridge works too.
- Jimmies work best for decorating. These classic sprinkles have a waxy coating that helps prevent their color from bleeding during baking. I definitely prefer them over nonpareils.
- Use a glass to shape the cookies. Right after baking, place a glass that’s a little wider than the cookie over each one and gently swirl it around. Go easy, since they’re fragile while warm. This is my best trick for perfectly round cookies every time!
Variations
- If you only have unsalted butter, mix in 1/2 teaspoon of salt when you beat the butter and sugar.
- For a snickerdoodle twist, stir 1 teaspoon of cinnamon into the 1/4 cup of rolling sugar. They’ll taste a lot like my brown butter snickerdoodles!
- Mini chocolate chips or chopped nuts are great on top, too. I press a few onto each cookie before they chill, the same way I do the sprinkles. Chopped nuts are my favorite because they add a little crunch!
3 ingredient sugar cookies FAQs
Do I need to chill the dough before baking?
Yes! Cold butter keeps the cookies from spreading in the oven. I freeze the dough balls for 20 minutes, but 1 hour in the fridge works too.
Why did my easy sugar cookies spread?
They usually spread if the dough didn’t chill long enough or the butter was too soft when you mixed it. A warm baking sheet can do it too, so let the pan cool before you put more dough on it.
Why did my sugar cookies turn out dry?
Too much flour is the number one reason these turn out dry. Weigh it if you can (250 grams). If not, stir the flour, spoon it into the cup, and level it off with a knife. Scooping straight from the bag packs in extra flour.
Can I frost these cookies?
Yes! Let them cool all the way first so the frosting doesn’t melt. My cream cheese frosting without butter is an easy one to try!
Can you make sugar cookies without eggs or vanilla?
Yes! There are no eggs or vanilla in this recipe. The butter holds the dough together, and the salt in it is where all the flavor comes from.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days.
Can I freeze the dough?
Yes! Cold butter keeps the cookies from spreading in the oven. I put them in the freezer for 20 minutes, but 1 hour in the fridge works too.
More easy few-ingredient cookies
- 3 ingredient pumpkin cookies
- Snowball cookies without nuts
- Sugar cookie recipe without baking soda
- Sugar cookies with Hershey Kisses
- Christmas sugar cookies
3 Ingredient Sugar Cookies (No Spread)
Equipment
- 2 Baking sheets
- wire rack for cooling the cookies
Ingredients
Cookie Dough
- 1 cup salted butter (2 sticks), room temperature
- 2/3 cup granulated sugar, 132g
- 2 cups all-purpose flour, 250g
For Rolling and Topping
- 1/4 cup granulated sugar, 50g
- 1/4 cup rainbow jimmies sprinkles, optional
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- Place 1/4 cup sugar into a small bowl and set aside.
- In a large mixing bowl, beat the butter and 2/3 cup sugar with a hand mixer until fluffy.
- With the mixer on low, add the flour and blend until well combined and smooth. The dough should be soft and smooth, not crumbly.
- Using a 2-tablespoon cookie scoop, scoop the dough and roll it between your hands to form a smooth ball.
- Roll each dough ball in the bowl of sugar and arrange them 2 inches apart on the prepared baking sheets. Press each one down with the back of a spoon until it's about half as tall.
- If desired, lightly press a few sprinkles into each cookie. Freeze the baking sheets for 20 minutes, or refrigerate for 1 hour. While they chill, preheat the oven to 375°F.
- Bake the cookies for 8 to 10 minutes, until they puff up and the edges just turn lightly golden.
- Remove the baking sheets from the oven. If you want perfectly round cookies, gently swirl a glass around each one right away, since they're fragile while warm. Set the sheets on a wire rack and let the cookies cool for 10 minutes before serving.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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