3 Ingredient Sugar Cookies Recipe
3 ingredient sugar cookies are classic sugar cookies made with only three simple ingredients. These no egg sugar cookies have soft and tender centers with lightly crisp edges and a crunchy sugar coating. Add sprinkles or icing to make these simple sugar cookies even more festive.
Equipment
- 2 baking sheets
- 2 sheets parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 small cookie scoop (1 tbsp, 15 ml)
- 1 small bowl
Ingredients
- 1 cup (226 g) unsalted butter, softened but cool to touch
- 1 cup (200 g) granulated sugar, divided use ¾ cup (150 g) for the cookie dough and ¼ cup (50 g) for rolling
- 2 cups (240 g) all purpose flour
Instructions
- Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper.
- In a mixing bowl fitted with paddle attachment cream together the butter and ¾ cup (150 g) sugar on low to combine. Once combined, increase the speed of the mixer to medium speed for 3 - 4 minutes or until the butter and sugar mixture is light and fluffy.1 cup (226 g) unsalted butter, softened but cool to touch, 1 cup (200 g) granulated sugar, divided
- On low, mix in the flour until just combined. If needed, scrape the bottom and sides of the bowl to incorporate any stray pieces of flour.If needed add 1 tablespoon of flour at a time up to ¼ cup (30 g). The final texture should be tacky, but not overly sticky. The cookie dough should easily roll into a ball shape. If you would like to add sprinkles to the dough, gently fold sprinkles into the cookie dough now.2 cups (240 g) all purpose flour
- If you’d like to roll the sugar cookies in sugar, add the remaining ¼ cup (50 g) sugar to a small bowl. Using a small tablespoon cookie scoop, scoop the sugar cookie dough into cookie dough balls. Roll the balls in the sugar until the cookie dough ball is fully coated in sugar. Place the sugar cookie balls onto a lined baking sheet. If you would like, top each cookie with sprinkles.
- Bake the three ingredient cookies for 12 - 14 minutes or until the edges are set and lightly golden brown. Cool the cookies on the cookie sheet for 10 -15 minutes. Transfer the sugar cookies to a cooling rack to cool to room temperature.
Notes
Store: Place the 3 ingredient sugar cookies in an airtight container. Store at room temperature for up to 5 - 7 days.
Mix-ins: For a more classic sugar cookie taste, add 1 teaspoon vanilla extract or vanilla bean paste. Add ½ teaspoon almond extract along with vanilla extract. For a festive and colorful sugar cookie, add ¼ cup sprinkles.
See the Variations section of the blog post to make these 3 ingredient sugar cookies as sugar cookie bars or to top with icing or frosting.
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