3 Ingredient Sugar Cookies
on Dec 07, 2022, Updated Nov 09, 2023
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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.
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.
Shortbread Butter Cookies
27 mins
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
Common Questions
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.
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.
Make sure you leave space between the cookies as they will spread out.
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.
To make these sugar cookies vegan, you can use a vegan butter instead.
Do not increase the temperature or bake these cookies more than 325F. Make sure you wait completely for them to cool.
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
Ingredients
- ⅓ 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wondering why these are called three ingredient sugar cookies when there are four ingredients!
Because the fourth ingredient is optional 🙂
They definitely sound easy and look delish! They also sound more like shortbread.
They are super easy AND super delicious! Thanks, Becky!
So easy and my whole family loved them! Definitely my go-to sugar cookie recipe from now on!
So glad the family enjoyed them, Rokkii! ❤️
I don’t have a stand mixer, will the recipe still work if I mix by hand?
Absolutely will just make sure you whisk and mix everything well
Used salted butter and they turned out so amazing I made 4 batches in a row!! Thank you for this recipe!!
Hi Jill, so happy you loved them 🙂
Have you tried making them festive with colored sugar sprinkles?
It will totally work 🙂
Just made these with vegan butter (Myokos brand) and Bob’s Red Mill 1 to 1 gluten free flour. Super delicious! Thank you!!
Wonderful, Alekynn! Love it! ❤️
Does this recipe work with all purpose gluten free flour?
I have not tried Wendy it definitely should though
I’ve made these before and they came out amazing but I doubled the recipe for the holiday season. I wanna make some today but I was wondering how much a the batch in the recipe yields.
Hi Julia, if you take a look right under the description it will always tell you the servings one batch was 11
I made these last week to give as gifts and used lemon extract in one batch and used different colored sprinkles (and even some edible stars – so fun!) in all and they were so easy to make and delish! I’m about to make a few more batches lol. Thank you for sharing your great recipes!
You’re so welcome, Cyndy! ❤️
the cookies came out Delicious and they were just amazing. i was so surprised about how easy and good they were because i am a pretty good baker and sugar cookies are usually so hard and don’t turn out that good so thanks for the good recipe!
Hi Addie!! so so happy you loved then
them **