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.
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.
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 No Bake Sugar Cookies
3 Ingredient Sugar Cookies
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.
Notes
-
- This recipe makes 12 regular sized cookies.
- Adapted from Belly Full
- 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.
Very nice. Loved by all. Quick and easy.
We’re so glad this recipe was a hit!
Currently living abroad with my kids and it’s been tough to get the ingredients we’re used to. This was the perfect simple recipe for us to make Christmas cookies and get a taste of home. Easy and delicious!
We’re so glad you enjoyed these cookies!
Delicious! My nephew is allergic to eggs so this was the perfect recipe for Christmas cookies that he could eat. Definitely will be making these every year!
We’re so happy to hear you and your family loved these cookies!
I came across this recipe the just the other day. I bake a lot of breads and sourdoughs but I never bake sweets. Had a craving for something sweet and we were out of eggs. This was so easy and delicious. I don’t even have a stand mixer, I just whipped the butter by hand w/ the sugar. So fast and easy. My husband loved them. I have been experimenting with making them GF and vegan, they are still very good! Thank you!
Hi Hillary! We’re so glad you loved these cookies!
I made these last minute as a Xmas gift when my gingerbread dough was no good. I was so impressed with how they turned out. I’m making more today!
I’m so glad you liked them!
Perfect.
Thank you!
I made these but my batter was too crumbly and did not come together. I was careful to measure everything accurately. I did use King Arthur flour and just read it may have been the problem. Anyway, I squished the crumbs together to get a cookie of sorts in my hand then carefully placed them on my cookie sheet. They were done in under 10 minutes and held together well enough to eat with a fork. I frosted them to help pretty them up. These cookies are so good. I need to make more with different flour. They have the best flavor and I’m betting they will be my family’s favorite cookies! They are delicious!
Thank you for sharing. Yes, I am guessing King Arthur flour is the problem. Their flour contains more protein than regular all purpose flour which means it absorbs more liquid which would result in a dough that is too dry. I recommend trying again with an all purpose flour that contains 3 grams of protein per 1/4 cup.
I made these this evening. They tasted GREAT but they weren’t flat. They were more fluffy and the bake time was a few minutes longer than stated. Is it possible I creamed the butter and sugar too long? Also, I just remembered I scooped the flour instead of spooning. Could that be the culprit?
Hi, most likely it is the flour. If you scooped the flour instead of spooning, you probably ended up with too much flour and that would make the cookies thicker and spread less.
Hi there, I would love to make these for a preschool class. They wanted to put icing and decorated them. Do you one if they would be ok to use that way?
Yes that should be fine
This was so delicious and easy to make! I sprinkled them with coarse sugar since I didn’t have any sprinkles on hand. Thanks for sharing this recipe!
Yum! We’re so glad you loved these cookies!
I loved these
We’re so glad you loved these cookies!
Loved it! Best cookies ever
We’re so happy to hear that!
Would this work with GF flour?
Sorry, unfortunately we haven’t tested this with a gluten free flour, so I’m not sure how well it would work for this recipe. If you do try it, please let us know!
dis is good since I am 10 so I can make it
thank you!
I just made these cookies! So easy and no eggs. I topped the with plain sugar and cinnamon sugar since I didn’t have sprinkles. Needless to say I should have doubled the batch since all 12 cookies went really quick. They were a hit with he kids! I give this recipe a 5 star rating!
I’m so glad you like these cookies!
These were great! I added a bit of coconut juice for some extra flavor and it’s amazing!!
I’m so glad you liked them!
it is dulishes it is allso very easy to make 10/10
I’m so glad you like it!
We are out of eggs until payday but had a need for a sweet. This was amazing. Thank you!
I’m so glad you liked them!
Regarding my previous post….I added 2 sticks of butter, 2/3 cups of sugar….creamed together….added 2 cups of flour….the dough will not come together….doubled the recipe…..not working out!!
Are you by chance using King Arthur or Bob’s Red mill flour? Both of those flours contain higher protein than typical all purpose flour and that could explain why the recipe is not working. More protein will absorb more moisture so that would result in a crumbly dough unless you adjust with more butter. In addition, are you measuring the flour with a measuring cup? If so, make sure to stir up your flour and then spoon into measuring cup and level off so that you don’t have too much flour.
I think maybe it could use a little baking powder since mine were extremely flat I followed recipe exactly and it’s not working out…
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.
How long do you have to beat the dough for it to come together in a clump?
It shouldn’t take that long–less than a minute
can you just eat the dough and not cook it
We don’t recommend eating the dough since the flour would still be raw.
If you heat treat the flour, then it’s safe to use in raw cookie dough, Google how to do so, it’s usually done in the microwave and just remember to consistently stir it when heating it otherwise it will burn, unfortunately I learnt that lesson from a very smoky house
We have not tried this method!
measured exactly and they did not turn out. They are a flat mess of nothing.
It sounds like you maybe added too much butter or not enough flour.
I’ve had to bake them for a really long time (like 25 mins) I’ve even filled them, but they’re not firming or browning ontop at all
We’re not sure what could have went wrong! It could be your oven temperature if they are taking longer to bake or possibly the butter you are using.
Awesome recipe
Thank you! We’re so glad you enjoyed these cookies!
Really good cookies! I did have to bake them a little longer than the recipe says.
We’re so glad you enjoyed these cookies!
These are disgusting and turned into a puddle on the baking sheet. Absolutely terrible.
We’re sorry to hear you didn’t love this recipe and we’re not sure what could have went wrong! It sounds like you may have added too much butter. Others have had good luck with it so hopefully you can give it another try!
I mean how did you mess up flower/sugar and butter? Maybe try again and measure i had to add some liquid ( only had buttermilk teaspoon or so) to get the dough to come together. so more liquid than called for. I bet the people having issues make the mistake of not using cold butter. Give it a go again. Amazing recipe in a pinch.
Thanks for sharing your tip! It could also be that the butter and sugar weren’t beat long enough. The mixture should be light and fluffy – if it’s only mixed, the cookies will spread too much.
That is soooo rude how dare you say that this lady is trying her best to make recipes for people that dont cook very well so if you have nothing good to say go somewhere else no one needs that negativity.
These were delicious! Do you possibly have an estimated calorie count per cookie? I ended up having 7, I guess mine were a bit bigger.
Hello! All of the nutrition information is listed at the bottom of the recipe card!
I used a mixer similar to a kitchen aid.. and it turned into powder. Or at least appeared to. But I wasnt giving up. So I started kneading it together and it turned out perfectly. Cookies turned out incredible.
We’re glad these ended up working great for you!
Made these today. They were delicious. Love this recipe so simple and nice.
Thank you! We’re so happy to hear you enjoyed these cookies!
I’m generally very picky with the kind of recipe I experiment with . Tried this recipe for its simplicity and I was pleasantly surprised at the outcome. My colleagues loved it and so did my family!
My next challenge is to try and replace the plain flour for a whole wheat or gluten free option!
We’re so glad you enjoyed this recipe!
These eggless cookies were great to make for Santa on Christmas eve. We have tried several recipies and this one was fast and easy to make with the kiddos! We refrigerated them for easier rolling and to bring the ingredients together. My husband said it was the best cookies he has had in a long time! Thanks!
How fun! We’re so glad you loved this recipe!
Mmmmm
We’re glad you enjoyed the recipe!
Such a quick and simple recipe for unexpected visitors!
We’re so glad you enjoyed this recipe!
Hi Great recipe! Can you use these in a spritz cookie press?
Thank you! We have not tried that with these cookies!
These were very good. I dipped them in cinnamon and sugar before baking. They turned out great.
YUM! We’re so glad you enjoyed this recipe!
Ah. My first time baking this stuff.
It’s pretty good, thanks for the creation of this recipe.
Me and my brother really enjoyed it.
So glad you enjoyed this recipe!
Do you use butter that is liquid or creamy but solid?
It should be softened to room temperature.
Great cookies. I am only 9 years old and I made these cookies with my sisters easy peasy!
Oh, that’s so great! So glad you enjoyed making them.
Tasty! Simple & satisfies the sweet tooth!
I’ll be passing on the recipe to my grandchildren in New Zealand ??
We’re happy you loved it!
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.
This makes our day! We’re so glad you both enjoyed the cookies.
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.
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.
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.
was the best cookies i’ve made in a while
We’re so glad you loved them!
Love all the great recipes!
Thank you!
Hi!
Can these be frozen and baked a week later?
We haven’t tried that with this recipe but if you give it a try let us know how they turn out!
This is really good!!! ??
Thank you!
So good 9.5/10
We’re glad you loved the recipe!
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 ??
That’s so great!
Can you make this cookie a chocolate cookie? How much chocolate would I use?
Sorry, but we’re not sure. We have Chocolate Meltaway Cookies that you might like to try instead – they’re a little different but only have 3 ingredients.
Is salted butter ok if I don’t have unsalted?
Yes, it will work.
TY. Gonna try them soon!!
We hope you like them!
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.
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!
We’re so glad they were a hit! Love the colored sugar idea, too.
This recipe reminds me of my grandmother’s sugar cookies.
I like it very much.
We’re glad you like it!
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
can you use vegetable oil other than butter in this recipe?
Oil won’t work in this recipe.
can i just double the ingredients and they will be the same?
We haven’t tried doubling the recipe, but it should be fine.
Can you use self rising flour
We don’t recommend it since it has baking powder in it.
Second time I made them. This are really good.
We’re so glad to hear that!
Amazing! These cookies are the best! They are extremely easy and quick to make.
Thanks for letting us know!
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.
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!!
So glad you loved the recipe!
That was the best cookies but some how it was brown and I followed all the ingredients even it was too sweet
If the cookies were brown, they might have been overbaked.
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
Your secret is safe with us! We’re so glad you loved the recipe 🙂
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
We’re happy your family loved them!
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.
Great recipe! I made it with my three grandchildren (8,6 &3). Everybody loved them and had a great time making & eating them
I’m so happy to hear that! Thank you for sharing!
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.
Thanks for sharing your adjustments!
They were easy to make. I did add vanilla but I ?? vanilla and add it to everything. They were delicious and I am thinking about making more tonight. Thanks for sharing the recipe.
Thanks for your great review!
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
We’re so glad you enjoyed them! Be sure to check out all of our recipes with 4 Ingredients or Less for even more ideas 🙂 Also, happy New Year to you, too!
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 ???
I’m so glad they worked out well!
Can I usê sugar substitute instead of granulated sugar
I have not tested these with a sugar substitute
So cool.
Hi I have to say these sugar cookies were the best. Thank you!
So delicious. And very easy to prepare.
I’m so glad you liked them!
Thanks for the recipe
I will comment later when I’m done with the cookies thanks
You’re welcome! We hope you give them a try 🙂
? Great, easy peasy?
Yes very easy peasy =)
Love minimal ingredient baking. I want to eat them all but don’t want to make them. Lol Thanks for this.
We hope you try them!
I would like to try these can you use this recipe for cut out cookies
the dough is too soft for cut-out cookies
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.
I love all your easy recipes, thank you so much
Thank you! We’re glad you’re enjoying the recipes.
Going to make shortly will give a try
We hope you love the cookies!
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.
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.
The baking time is listed in step 6 in the recipe card (15 to 16 minutes).
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.
How long do you bake the sugar cookies?
15 to 16 minutes – this information is listed in step 6 in the recipe card.
How long do you bake them?
They should be baked for 15 to 16 minutes.
No chance yet to make this recipe but it sounds delicious AND is good not to have 6 dozen cookies!
We agree! We hope you give them a try soon 🙂
Great recipe
I’m so glad you enjoyed!
Can this recipe be made with granulated Stevia instead of granulated sugar?
Sorry, but we haven’t tested the recipe with stevia and can’t say what amount you will need.
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.
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.
Sorry, but we don’t have a good recommendation for you.
This sounds so good and easy!! Can you use a sugar substitute such as truvia or just erythritol?
We’ve only made the cookies with granulated sugar.
What can I use instead of butter?! Even though it’s vegan I can’t do any oils
We’ve only tested the recipe with butter. Sorry we don’t have a rec for you!
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.
We don’t have a gingerbread loaf recipe, but you might like to try our Gingerbread Cookies. Hope you had a Merry Christmas, too!