3 Ingredient Sugar Cookies

4.63 from 58 votes

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These 3 Ingredient Sugar Cookies are on the list of my top 3 favorite cookies ever. This recipe is so simple, with ingredients you probably have on hand. This cookie is chewy on the inside, but crispy on the edges.

Why You’ll Love 3 Ingredient Sugar Cookies

The cookies are baked to be slightly underdone in the center, which means you’ll have a chewy and soft texture, so cookie melts in your mouth and will quickly become your favorite Holiday 🎄 cookie recipe. They can be stored for up to a week in an airtight container, maintaining their freshness very nicely. Bring these cookies to your next gathering, and you’ll be everyone’s favorite guest!

How to Prepare 3 Ingredient Sugar Cookies

🧈 Using a stand mixer or handheld mixer, combine butter, sugar, and vanilla until smooth but grainy.

🥣 Add the flour to form a tacky dough with a texture similar to playdough.

🥄 Use a small ice cream scoop or measuring spoon to form 11-12 cookie balls. Roll each cookie in sugar and place on a parchment-lined baking sheet with space between them.

🍪 Flatten the cookies with a glass to 1/8-1/4 inch thickness and bake at 325°F (162°C) for 15 minutes until slightly underbaked for a chewy texture.

🧊 Cool the cookies on the baking sheet for at least 15 minutes without touching them, then store in an airtight container at room temperature for up to a week.

Nonna’s Tip

Do not increase the temperature or bake these cookies at more than 325F. Make sure you wait completely for them to cool.

3 ingredient Sugar Cookies

Variations and Substitutions

Here are some potential variations and substitutions you could consider for this simple and traditional 2 Ingredient Sugar Cookie recipe.

  • Feel free to try various add-ins or toppings like chocolate chips, sprinkles, chopped nuts like walnuts, or even dried fruit like cranberries.
  • To make these cookies vegan you can use a vegan 🧈 butter in place of the regular butter.
  • I can’t guarantee the results, because I have not tried it myself, but you could try to use a gluten-free flour blend instead of regular flour if you prefer or require a gluten-free option. If you do try, let me know how it goes!

Other Holiday Recipes

More Holiday Cookies

Does Santa want an even fancier cookie? Check out my Puff Pastry Cookies.

Common Questions

Can I freeze the dough?

You can wrap and freeze the cookie dough or freeze the already formed dough balls. Take them out and thaw it in the fridge overnight and then bake the cookies as usual. You can freeze the cookie dough for at least 2-3 months. 

Can these cookies be made into cut out cookies?

Unfortunately no, because they won’t hold their shape. The dough doesn’t have a binder in it like eggs and it won’t work well for this recipe. 

How should I put the cookies on the pan?

Make sure you leave space between the cookies as they will spread out. 

Can I make these cookies gluten-Free?

You can try making the cookies gluten-free by using a 1-1 gluten-free flour, but I cannot guarantee that the texture will be the same. 

Can I make these cookies vegan?

To make these sugar cookies vegan, you can use a vegan butter instead.

Can I cook these cookies at a higher temperature?

Do not increase the temperature or bake these cookies more than 325F. Make sure you wait completely for them to cool.

Can I add sprinkles on top?

You can add any sprinkles on top before baking if you want to make them more festive. Gently press them on so that they stick to the cookie. 

3 ingredient Sugar Cookies

3 Ingredient Sugar Cookies

These 3 Ingredient Sugar Cookies are on the list of my top 3 favorite cookies ever. This recipe is so simple, with ingredients you probably already have on hand. This cookie is chewy on the inside, but crispy on the edges.
4.63 from 58 votes
Course: Dessert
Cuisine: American
Servings: 11 Cookies
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


  • cup granulated white sugar, (70 g) + 2 tablespoons extra for dipping
  • 1 cup all-purpose flour, (120 grams)
  • 1 stick unsalted butter, (114 grams), softened
  • 1 tsp pure vanilla extract, optional


  • Using a stand mixer (or a handheld one) cream together the butter, sugar, and vanilla. You should have a very smooth but grainy batter.
  • Add in the flour and mix well until you have a tacky dough. The dough should feel something like play dough.
  • Take a small ice cream scoop and scoop out 11/12 cookies. You can also use a measuring spoon as well.
  • Roll each one into a ball and dip in sugar. Repeat this step for every single cookie.
  • Once the cookies are rolled and dipped into sugar, place them onto a baking sheet lined with parchment paper. Leave space between each one as they will spread out.
  • With the bottom of a glass, press each one until they are flat ensuring each cookie is the same thickness and size. About ⅛-¼ inch thickness.
  • Bake in a preheated 325 F oven (162C) for 15 minutes. The cookies should be a touch underbaked in the middle which will ensure that chewy texture.
  • Let them cool completely WITHOUT touching them for at least 15 minutes. Store into an airtight glass Tupperware as they will last you a week at room temperature.



Calories: 139kcal, Carbohydrates: 15g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 1mg, Potassium: 15mg, Fiber: 0.3g, Sugar: 6g, Vitamin A: 257IU, Calcium: 4mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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4.63 from 58 votes (49 ratings without comment)

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    1. I’m so glad, Ariah! It’s always my hope that my recipes are such. I appreciate your review! Thank you! ❤️