3 Ingredient Sugar Cookies
I grew up making these 3-ingredient sugar cookies when life felt a little too busy for elaborate baking. They’re the kind of recipe that turns a hectic afternoon into something cozy: tender, buttery rounds that bake up fast and always please kids and guests. Simple on purpose, but with a few small tricks they come out better than most “fancy” cookies.
Why you’ll love this dish
These cookies are a tiny miracle: three pantry staples turn into soft, buttery cookies in under 30 minutes of active time. They’re perfect when you need a last-minute treat for school lunches, an impromptu tea, or a holiday cookie plate that doesn’t require hours of rolling and cutting. Because the base is so plain, they’re also an ideal canvas—add sprinkles for parties, a dusting of cinnamon for warmth, or dip half in chocolate for a quick upgrade.
“We made a batch in 20 minutes and the whole plate disappeared before dinner—simple, reliable, and perfect for busy families.” — a quick review from a reader
How this recipe comes together
Before you start: this recipe is straightforward. You’ll cream butter and sugar until light, add a touch of vanilla and salt, then fold in flour until the dough holds. Scoop, flatten, top with sprinkles (if using), and bake. No chilling required for quick cookies, though a short rest helps with cleaner shapes. Expect about 10–12 minutes in a 350°F (175°C) oven—watch the edges, not just the center.
Gather these items
- Unsalted butter, softened (creamy and rich — use vegan butter for a dairy-free option).
- Granulated sugar (the sweet component that also helps with a tender crumb).
- All-purpose flour (gives structure and a soft, tender crumb; for gluten-free diets, opt for a 1:1 gluten-free baking flour).
- Vanilla extract (about 1 teaspoon — optional but recommended for depth).
- A pinch of salt (balances sweetness).
- Colored sprinkles (for fun, optional).
- Ground cinnamon (optional — adds warmth if you prefer spiced sugar cookies).
Notes: The “three ingredients” core is butter, sugar, and flour. Vanilla, salt, sprinkles, and cinnamon are optional but recommended for flavor and balance.
How to prepare it
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat softened butter and sugar together until pale and slightly fluffy, about 2–3 minutes. Start on low speed to avoid sugar dust.
- Stir in vanilla and the pinch of salt until combined.
- Add the flour in two additions and fold with a spatula or mix on low just until a soft dough forms. Don’t overmix; overworking develops gluten and makes cookies tough.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the sheet.
- Flatten each ball gently with the bottom of a glass or your palm to about 1/4–1/3 inch thick. If using sprinkles, press them lightly into the centers now.
- Bake 10–12 minutes, until the edges are set and tops look matte. Centers should still be slightly soft.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
These cookies are lovely warm with a glass of cold milk—classic for a reason. For a party, arrange them on a tiered platter with chocolate-dipped halves and cinnamon-sprinkled varieties mixed in. Serve alongside:
- Hot tea or coffee for an afternoon break.
- A scoop of vanilla ice cream for an easy dessert sandwich.
- A plate of fruit and nuts to balance the sweetness at brunch.
How to store & freeze
- Room temperature: Store in an airtight container for up to 3 days. Place a slice of bread or a folded paper towel in the container to help maintain softness.
- Refrigerate: Keep in an airtight container up to 7 days (bring back to room temperature before serving).
- Freeze: Arrange cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. Thaw on the counter. To refresh, warm in a 300°F (150°C) oven for 4–6 minutes.
Food safety tip: don’t leave baked cookies out more than 2 hours at room temperature in hot/humid environments.
Pro chef tips
- Butter temperature: Use softened butter (not melted). It should give slightly when pressed but still hold its shape. Too warm and cookies will spread too much.
- Measure flour correctly: Spoon flour into the measuring cup and level with a knife—don’t scoop directly from the bag. Too much flour produces dense cookies.
- Don’t overbake: Pull them when the edges are set and the center looks just done; they firm up while cooling.
- For smoother tops: chill dough for 20–30 minutes before baking to reduce spreading and get a neater finish.
- Make uniform cookies: Use a cookie scoop for even sizes and consistent bake times.
Creative twists
- Cinnamon sugar: Add 1 tsp ground cinnamon to the dough or roll flattened cookies in cinnamon-sugar before baking.
- Sprinkles and glaze: After cooling, drizzle a simple powdered-sugar glaze (powdered sugar + a few drops of milk or lemon) and top with sprinkles.
- Chocolate-dipped: Dip half a cooled cookie in melted dark or milk chocolate and let set on parchment.
- Citrus lift: Add 1 tsp finely grated lemon or orange zest to the dough for a bright note.
- Almond version: Replace 1 tsp vanilla with almond extract for a different aroma (use sparingly—almond is strong).
- Gluten-free/dairy-free: Use a 1:1 gluten-free flour blend and vegan butter—watch texture and doneness times as they can vary slightly.
Your questions answered
Q: How long does the recipe take from start to finish?
A: Active prep is about 10–15 minutes; bake time per batch is 10–12 minutes. Plan 30–40 minutes total including cooling.
Q: Can I skip vanilla or salt?
A: You can skip vanilla, but the cookies will taste flatter. The pinch of salt enhances and balances sweetness—don’t omit unless necessary.
Q: Will the cookies spread too much?
A: If your butter is too warm or you overwork the dough, they will. Chill dough 20–30 minutes and avoid overmixing to control spread.
Q: Can I make the dough ahead?
A: Yes—refrigerate for up to 48 hours or freeze raw dough balls up to 3 months. Bake straight from chilled or frozen (add an extra minute or two if baking from frozen).
Q: Are these cookies safe for kids and lunchboxes?
A: Absolutely—once cooled, store in an airtight container. If including perishable frostings or fillings, refrigerate and follow safe storage times.
Conclusion
If you want more variations and photos to help visualize the process, check out this simple, well-documented version: Easy Sugar Cookie Recipe (only 3 ingredients!) | Belly Full. For another clear riff on the same three-ingredient idea with helpful tips, see 3 Ingredient Sugar Cookies – The Modern Nonna.
3-Ingredient Sugar Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat softened butter and sugar together until pale and slightly fluffy, about 2–3 minutes.
- Stir in vanilla and a pinch of salt until combined.
- Add the flour in two additions and fold with a spatula or mix on low just until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls, placing them 2 inches apart on the sheet.
- Flatten each ball gently to about 1/4–1/3 inch thick, pressing sprinkles into the centers if using.
- Bake for 10–12 minutes, until edges are set and tops look matte, while centers should still be slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
