These easy sugar cookies are just 3 ingredients. They don’t require eggs or baking powder, but you won’t miss those ingredients at all. The dough takes less than 10 minutes to prepare. These cookies come out sweet, crispy and chewy.
These sugar cookies are so easy to make and perfect for gifting! I love making sugar cookies this time of year and while I have a few sugar cookie recipes, this recipe is the easiest one I’ve ever made. I especially love that these cookies don’t require any eggs.
- All Purpose Flour
- Unsalted Butter
- Granulated White Sugar
Some of you may recognize these as the same set of ingredients used to make shortbread cookies but these are not shortbread cookies. Yes they use the same ingredients but in different amounts which makes a difference. While shortbread is very firm and crumbly, these cookies are crispy around the edges and a little chewy in the center.
3 Ingredient Sugar Cookie Texture
These cookies taste very similar to classic sugar cookies. They are crispy on the outside with a slightly chewy center. They are slightly more crumbly than regular sugar cookies, but they are not as crumbly as shortbread. They are also not as firm as shortbread making them easier to bite and chew.
More Easy Cookies with 3 Ingredients Or Less
- 3 Ingredient No Bake Chocolate Oatmeal Cookies
- 2 Ingredient Soft Peanut Butter Cookies
- 2 Ingredient Healthy Almond Cookies
- 3 Ingredient Meltaway Cookies
3 Ingredient Sugar Cookies
- 1/2 cup (113 g) unsalted butter softened to room temperature
- 1/3 cup (65 g) granulated white sugar
- 1 cup (124 g) all purpose flour
- Preheat oven to 325°F. Line a large cookie sheet with silicone baking mat or parchment paper.
- In a large mixing bowl, add butter and sugar. Beat at highest speed until lightly and fluffy. You will need to stop and scrape the sides of your bowl a few times with a spatula so that the butter mixture gets beaten properly.
- Add in flour. Mix on low speed until flour is completely incorporated. Your dough will look crumbly at first. Make sure to scrape down the sides a few times because the butter will stick to the bowl. Increase speed to medium once the flour is incorporated. Your dough should start to look less crumbly and the clumps should begin to stick together. Continue mixing until all the dough sticks together into one clump.
- Use a 1.5 tbsp cookie scoop to scoop out dough. Place onto prepared cookie sheet, spread 2 inches apart. You should have enough for 12 cookies. Pick up one of your dough pieces and roll it between your palms to form a ball shape. Use the palm of your hand to flatten the dough ball into a thick disk (1/2 inch thick). Repeat with remaining dough.
- If using sprinkles, sprinkle the surface of the cookies with the sprinkles or nonpareils. Gently press them lightly into the dough. They don't need to be embedded, just lightly pressed in so they don't roll off.
- Bake cookies about 15-16 minutes or until edges start to brown. Let cookies cool on baking sheet before removing.
- This recipe makes 12 regular sized cookies.
- I use a Nordic Ware aluminum baking sheet pan* to bake these cookies.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- This is not a recipe for shortbread. Yes it uses the same set of ingredients but in different amounts. These cookies taste more like sugar cookies than shortbread. They are crispy on the outside and slightly chewy in the center.
- Sprinkles or nonpareils are optional.
- Make sure to measure out flour properly. Flour should be spooned into your measuring cup and then leveled off with a knife. Do not scoop flour directly with your measuring cup as this will overpack your flour.
- Adapted from Belly Full
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.