3-Ingredient Easy Sugar Cookies

Why I Love This Recipe

I love how effortlessly these cookies come together. No eggs, no leavening agents, and no chill time means I can go from craving to cookie in under 20 minutes. The dough is easy to mix, and even easier to shape. Whether I’m baking with kids, making a last-minute dessert, or filling a holiday tray, this recipe always delivers. Plus, it’s so customizable—I can change the flavor with just a splash of extract or a sprinkle of spice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter, softened

• granulated sugar

• all-purpose flour

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a mixing bowl, I cream together the softened butter and sugar until it’s smooth and fluffy.

3. I gradually add the flour, mixing until a soft dough forms. It might look crumbly at first, but I keep mixing and it comes together perfectly.

4. I roll the dough into small balls, about 1 tablespoon each, and place them on the baking sheet.

5. I gently flatten each cookie using a fork or press down with my fingers—either works.

6. I bake them for 10–12 minutes, just until the edges are set and lightly golden. I make sure not to overbake because these cookies are meant to stay soft.

7. I let them cool for a few minutes on the baking sheet before transferring them to a wire rack. I always grab one while it’s still warm—it’s the best part.

Servings and Timing

This recipe makes about 18–20 small cookies.

• Prep time: 10 minutes

• Cook time: 10–12 minutes

• Total time: 20–25 minutes

Variations

• Vanilla twist: I add a teaspoon of vanilla extract for extra warmth.

• Citrus flavor: I mix in lemon or orange zest for a bright, fresh spin.

• Cozy spices: I stir in a pinch of cinnamon or nutmeg for that comforting holiday feel.

• Mix-ins: I sometimes add mini chocolate chips, sprinkles, or crushed nuts for fun.

• Flour swap: I replace half the flour with almond flour for a softer texture and nutty flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and tender. If I want to warm them up, I pop one in the microwave for just a few seconds. For longer storage, I freeze them in a sealed container or bag for up to 2 months.

FAQs

Can I use salted butter?

Yes, I can use salted butter—just make sure to omit any extra salt. The flavor will still be balanced and delicious.

Why is there no egg or baking powder?

This recipe is meant to be as simple as possible. The butter provides moisture and richness, while the sugar and flour create the structure. No eggs or leavening needed.

Can I chill the dough?

I don’t need to chill it, but if I want to prep ahead, I can refrigerate the dough for a few hours or overnight. Just let it soften a bit before shaping.

Can I decorate these cookies?

Absolutely! I sometimes dip them in melted chocolate, drizzle icing over the top, or sprinkle with sugar before baking.

Can I make them gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture might be slightly different, but they still taste great.

Conclusion

These 3-Ingredient Easy Sugar Cookies are the definition of effortless baking. They’re quick, comforting, and always a hit. Whether I make them as-is or add my own twist, I know I’m just a few pantry ingredients away from something sweet and satisfying.

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