3 Ingredient Sugar Cookies
Easy sugar cookies that are just 3 ingredients. These sugar cookies are buttery, sweet, crispy and a little bit chewy.
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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!