3 Ingredient Sugar Cookie Recipe

3 Ingredient Sugar Cookie Recipe is so easy to make that you can enjoy homemade cookies any day of the week. If you are looking for an easy recipe without eggs, this is a great recipe to try.

Homemade cookies recipes are the best and these 3 ingredient sugar cookies do not disappoint. Sometimes you just want a cookie but not a lot of fuss. I love easy desserts, and this one is definitely one of the easiest with only 3 ingredients.

The entire recipe is very fast and super easy. I love being able to make homemade cookies with very few ingredients and just a few minutes. This is one of my favorite 3 ingredient desserts. We also enjoy Sugar Cookie Dip and Chocolate Dipped Sugar Cookies.

Why We Love This Recipe

You will not believe how simple it is to make homemade cookies. This recipe has just 3 ingredients for a delicious cookie everyone will love.

Since it is so easy, you can make cookies from scratch faster than going to the store to buy cookies!

Also, this recipe is great for beginner bakers because they are so easy to make. This recipe is perfect for kids that are learning how to cook as well.

I also have a soft sugar cookie recipe that you might like along with Sugar Cookie Dip. If you like mint flavor, try Mint Chocolate Chip Cookies. I also love to make easy Slow Cooker Cookies.

Ingredients

Unsalted Butter – Make sure to use real butter not margarine for this recipe as it makes these cookies creamy and delicious. Also, it’s best for the butter to be softened at room temperature so it mixes easily with the sugar in this recipe.
Sugar – I use granular white sugar instead of brown sugar for this recipe. I have tried both and white sugar works the best to taste like traditional sugar cookies.
All Purpose Flour – You can use 1 to 1 gluten free flour as well if you’re on a gluten free diet.
Sprinkles – These are optional. They add a fun color to these easy sweet treats. You can also top with white chocolate, semi-sweet or dark chocolate chips.

Find the complete list of ingredients at the bottom of the page.

Step By Step Instructions

Step 1. First, preheat the oven to 325° F.

Step 2. Cut the butter into cubes and place in a mixing bowl.

Step 3. Use an electric mixer to cream together the butter and sugar. Beat until the butter is almost white and the mixture is light and fluffy. Next, stir in flour. I recommend stirring in the flour by hand, so it does not get over mixed.

Step 4. Next, form the cookies into 1″ balls. Place them about 2 inches apart on a baking sheet. If using sprinkles, flatten the cookies out slightly into a disc shape and top with sprinkles.
Step 5. Bake the cookies for 15 to 17 minutes, or until the edges of the cookies are lightly golden. Allow to sit for 5 minutes on the baking sheet. then move to a cooling rack to cool completely.

Pro Tips

Use a Cookie Scoop – I highly recommend using a cookie scoop. Using a cookie scoop makes sure that all the cookies are approximately the same size and then they will cook more evenly.

Same Thickness – If you flatten out the cookies, try to get them to the same thickness so that the cookies cook evenly. I usually make them about ¼ inch thick.

Space them Out – Make sure that the cookies are at least 2 inches apart from each other on the cookie sheet as they will spread when they are cooked and you don’t want them to touch.

Let the cookies rest – These cookies are fragile when they are baked so make sure to let them rest on the baking sheets for at least 5 minutes before moving them to cooling racks.

Don’t be afraid of add ins!– This is a great base recipe and you can add things in to make them your own. Add a splash of vanilla extract or almond extract to increase flavor or add on your favorite toppings.

Storage

After these cookies have been baked and have cooled completely, store the leftover cookies in an air tight container for up to 5-7 days at room temperature.

I like these cookies to be a little crispy, but if you prefer softer cookies, place a piece of bread in the container with the cookies to keep them soft.

FAQs

Can you use this recipe for cut out sugar cookies?

No, this dough should not be used for cut out cookies. Since the dough doesn’t have any egg, it would have trouble staying together and may fall apart when they are cut out with cookie cutters.

If you want to make cut out sugar cookies, I recommend using our Cut Out Sugar Cookie Recipe to make the best and the cutest cookies.

Can you frost these cookies?

Yes, you definitely can add frosting to these cookies if you prefer. I love these cookies as is topped with the sprinkles or chocolate chips.

However, if you’re craving frosted cookies, go ahead and add it to this easy cookie recipe. If you do add frosting, I love Homemade Cream Cheese Frosting Recipe.

Can you use oil instead of butter?

Yes, you can use oil instead of butter in this cookie recipe. I recommend using canola oil as it’s flavorless. Once you mix in the flour, you made need to add 1-2 Tablespoons more of flour if the dough is too loose.

How to Freeze 3 ingredient Cookies?

These cookies can be frozen as well for up to 3 months. Store the leftover cookies in a freezer bag and place them in the freezer.

Defrost them at room temperature when you are ready to enjoy them. You can also freeze the raw cookie dough before baking as well and bake then when you’re ready to enjoy them!

More Easy Desserts

This simple recipe for 3 Ingredient Sugar Cookies will be hit with the entire family. Give it a try and leave a comment once you do.

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