Kirbie's Cravings

3 Ingredient Sugar Cookies (No Eggs)

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.
a plate of sugar cookies.

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.

Ingredients

  • 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.
overhead shot of the cookies.

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.
a stack of sugar cookies.

More Easy Cookies with 3 Ingredients Or Less


3 Ingredient Sugar Cookies

Servings: 12 cookies
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Course: Dessert
Cuisine: American
Easy sugar cookies that are just 3 ingredients. These sugar cookies are buttery, sweet, crispy and a little bit chewy.
4.77 from 21 votes

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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

Nutrition

Serving: 1cookie, Calories: 123kcal, Carbohydrates: 13g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Fiber: 1g, Sugar: 5g, NET CARBS: 12

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating




118 comments on “3 Ingredient Sugar Cookies (No Eggs)”

  1. Tasty! Simple & satisfies the sweet tooth!
    I’ll be passing on the recipe to my grandchildren in New Zealand ??

  2. I am in my 80’s. I made these with my 5 year old great grandson. They are the easiest, and most delicious buttery cookie I ever made. Thank you for sharing.

  3. Can I use Sweet-N-Low sugar for this recipe?

    • We haven’t tried it, but the amount would need to be adjusted. Without testing first we can’t say for sure how you would need to adjust.

  4. Can this dough be rolled and cutout? Doing decorating with grandkids and 1 has egg allergy. Would like for him to be able to participate in the family fun.

    • We haven’t tried rolling out this dough – it’s pretty soft, so if you want to try it you should chill the dough first to firm it up.

  5. Flat and fell apart. 

    • It sounds like you didn’t beat the butter and sugar long enough. The mixture should be light and fluffy – if it’s only mixed, the cookies will spread too much.

  6. was the best cookies i’ve made in a while

  7. Love all the great recipes!

  8. This is really good!!! ??

  9. So good 9.5/10

  10. I’ve never commented on a recipe before, but I absolutely HAD to on this one!! These are the most DELICIOUS cookies I’ve ever baked and I’m never using another cookie recipe again! My first batch was gobbled up by the time the second lot went into the oven, and I’ll be heading to the store tomorrow to stock up on the ingredients. Honestly the easiest thing I’ve ever baked ??

  11. Can you make this cookie a chocolate cookie? How much chocolate would I use?

  12. Is salted butter ok if I don’t have unsalted?

  13. What consistency is considered “fluffy”???

    • When you beat the butter and sugar you should do it long enough so the mixture is pale yellow and the texture is no longer creamy. “Fluffy” refers to the air that is incorporated into the mixture – all of the little air bubbles create a fluffy texture. This is a common step in cookie making – if you google “how to beat butter until fluffy” there are many video tutorials that come up that you might find helpful.

      • Maybe my kitchen is too warm (I live in the tropics), but my mixture was quite soft. So I put it into a piping bag and piped the cookies instead. They were deliciously crunchy and light and not too sweet. I love them!

      • Yes, if it’s very warm the butter will soften and the dough will be too soft – we’re glad the piping worked, but you can also try chilling the dough to firm it up.

  14. I had my students make these today. They loved them! The simplicity of the recipe with just 3 ingredients made it cost effective for me and easy for the students. They added different colors to sugar for sprinkling on top so this whole project worked really well. Make sure to add enough flour eventhough it will be harder to form into the cookies. Our 3rd and 4th batches were the best!

  15. This recipe reminds me of my grandmother’s sugar cookies.
    I like it very much.

  16. Mine just fell apart completely. Like sand.

    • It sounds like you added too much flour. When you measure out the flour, make sure you spoon it into the measuring cup and then level off the top. Do not scoop the flour directly into the measuring cup

  17. can you use vegetable oil other than butter in this recipe?

  18. can i just double the ingredients and they will be the same?

  19. Can you use self rising flour

  20. Second time I made them. This are really good. 

  21. Amazing! These cookies are the best! They are extremely easy and quick to make.

  22. It tasted like playdough 🙁

    • Did you bake the cookies? Not sure how they would turn out like playdough – the cookies should be lightly crispy with a chewy texture.

  23. Easy, peasy recipe! Used this as my first new food processor run and it made the recipe even easier!!  Will be baking these again soon – thank you for sharing!  For toppings I shaved an extra dark chocolate square and sprinkled upon cookies coming out of the oven – so gooood!!  

  24. That was the best cookies but some how it was brown and I followed all the ingredients even it was too sweet 

  25. I am not a baker, but trying. It would be ridiculous not to try this super easy recipe. I made them and all I told people were that they were from scratch!! lol, our secret on how easy they were to make. Everyone loved them. Simple and simply delicious

  26. These cookies are amazing i made some for the family and everyone loved them. I sugect mixing 7 tbs of ising sugar and 2 tbs of milk or water to make a perfect icing to go on top

  27. What if I don’t have an electric mixer or any kind?

    • It’s much easier to cream butter with an electric mixer but it is possible to do by hand – it just takes longer. You would need to mix vigorously until it’s fluffy.

  28. Great recipe!  I made it with my three grandchildren (8,6 &3). Everybody loved them and had a great time making & eating them 

  29. I just made these the other night but instead of using regular flour I used oat flour, zero calorie sugar, and added some lemon juice to the dough to give it a citrus flavor. I really enjoyed them; not too sweet and they had a nice outside crunch but still chewy in the middle. I ate a few and it satisfied my sweet craving, and yet it was pretty healthy. 

  30. I just made these wonderful and delicious easy sugar cookies. Thank you so much for this recipe.The only difference I made was adding cinnamon (I’m a cinnamon person) I had to bake it a few minute more and I made small cookies, 20 to be exact. Wishing you and yours a Happy Healthy New Years.
    What do you suggest I should make next that is s easy as this one??? Would like to make it tomorrow if possible. Hugs from afar, Joan

  31. I made these cookies and there were only three left before I went home. Nothing fancy looking,he didn’t want anything on them. I take care of a senior lady and she enjoyed watching me make them so fast! Her husband couldn’t get enough ?they are delicious and now I’m going to try the brownies ???

  32. Can I usê sugar substitute instead of granulated sugar

  33. Hi I have to say these sugar cookies were the best. Thank you!

    So delicious. And very easy to prepare.

  34. Thanks for the recipe

  35. ? Great, easy peasy?

  36. Love minimal ingredient baking. I want to eat them all but don’t want to make them. Lol Thanks for this.

  37. I would like to try these can you use this recipe for cut out cookies

  38. Can you make these cookies using gluten free flour and dairy free butter? 

    • I have not tested them with gluten free flour or dairy free butter

    • I’m not sure about the flour but I have used dairy free butter to make them and they are delicious! My favorite cookie recipe. 

      • Thanks for letting us know!

      • I just made these today and I used King Arthur one to one all purpose flour and Ghee. I also doubled the recipe. The dough was so very soft it never did what it should have according to the recipe.

        So I added more flour bit by bit trying to get that consistency. I had to add another whole cup of flour and it still wasn’t the right consistency. I stopped there with adding flour and because they were still to soft to even try rolling I just cookie scooped them onto the parchment paper and flattened the very sticky tops enough to get some sprinkles on.

        I baked them in increments for what seemed like forever and they still didn’t turn golden on the outside edges. They were actually still sticky on the outside edge. I thought the outside would eventually bake solid like the inside but they never did. They don’t taste awful but they definitely aren’t delicious. I don’t know if it was the warmth of our house, our elevation level, or that it was ghee that I used to replace the butter with that caused the problem.

        I saw another comment mentioning how soft the batter was and they used a piping bag. I think I’ll try the recipe again and do that this time as the only difference and see if that works. My son can’t have dairy or the pea protein that is in all non-dairy butter I’ve come across so far. He has a very difficult diet due to sensitivities.

      • How much ghee did you use? We haven’t tried that, but less ghee should be used in place of regular butter – in our research it might need to be 20% less, but without trying it we can’t say for sure that’s what caused the problem.

  39. I love all your easy recipes, thank you so much

  40. Going to make shortly will give a try

  41. Hi can I use a healthier flour such as wheat flour or almond flour and still get same or similar result as a ” sugar cookie” also I would use a sugar substitute. With all my subs would it not work out right or no problem?

    • We haven’t tested the recipe with alternative flours – almond flour and whole wheat flour are not used in the same amounts as AP flour, so without testing it we can’t say how you will need to adjust the recipe.

  42. The baking time for the cookies is missing. How long should they bake? This recipe looks great! I would like to make for Christmas, but need the time the cookies bake.

    Thank you.

  43. I hope these cookies don’t puff up. I just made some today and I had to smash them down a bit to keep them from being to cakey.

    • You should press them down into a disc before baking them (as instructed in the recipe). If your cookies have a cakey texture you might have added too much flour.

  44. How long do you bake the sugar cookies?

  45. How long do you bake them?

  46. No chance yet to make this recipe but it sounds delicious AND is good not to have 6 dozen cookies!

  47. Can this recipe be made with granulated Stevia instead of granulated sugar?

  48. Just a thought! Since this recipe calls for “No Eggs”
    If I bake the flour and then combine all other ingredients, would it then be considered “Edible Cookie Dough?”

    • The ratios might not be exactly right for edible dough (the dough is a little firmer since it’s baked – edible dough is usually softer), but with toasted (baked) flour yes it would be safe to eat raw.

  49. Look deelish any chance I can replace the butter with something else as I can’t use ANY oils or vegan butters nuts or seeds:( I’m kind of limited but would love to make these cookies. 

  50. This sounds so good and easy!! Can you use a sugar substitute such as truvia or just erythritol?

  51. What can I use instead of butter?! Even though it’s vegan I can’t do any oils 

  52. I would love to make easy gingerbread cookies and a gingerbread loaf.    Can you help with easy recipes 
    I would also like recipes for 1 senior … healthy and easy 
    Thanks so much for listenig
    Merry Christmas all.