3 Ingredient Sugar Cookies

4.67 from 65 reviews

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.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Keyword: baking, Christmas Cookies, Cookies, sugar cookies

Servings: Cookies

Author: The Modern Nonna

Equipment

Ingredients

⅓ cup granulated white sugar + 2 tablespoons extra for dipping
1 cup all-purpose flour
1 stick unsalted butter softened
1 tsp pure vanilla extract optional

US Customary - Metric

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 in an airtight glass container as they will last you a week at room temperature.

Video

Notes

Add-ins: Feel free to try various add-ins or toppings like chocolate chips, sprinkles, chopped nuts like walnuts, or even dried fruit like cranberries.
Vegan: To make these cookies vegan you can use a vegan butter in place of the regular butter.
Gluten-free: I can't guarantee the results, because I have not tried it myself, but you could try to use a 1:1 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!

Nutrition