E-A-S-Y Sugar Cookie Recipe With 3 Ingredients

Name: 3 Ingredient Sugar Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 77 min
Ingredients: 1 cup salted butter (softened); ½ cup granulated sugar; 2 ½ cups all-purpose flour

5 from 3 votes

Super easy 3 Ingredient Sugar Cookies! Just roll, chill and cut from a log and bake or you can roll and use cookie cutters. Simple, and all you need are pantry staples.

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My 3 Ingredient Sugar Cookies Recipe At A Glance

Primary Cooking Method: Cook
Number of Ingredients: 3 (6 with optional glaze)
Total Prep Time: 5 minutes
Total Cook Time: 12-14 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

Alright, let’s talk sugar cookies—because if I had a dollar for every cookie recipe out there, I’d still need a shortcut to make rent. Listen, I’ve got this thing with turning recipes into 3-ingredient simpletons. It’s like my superpower. Fudge? Nailed it. Peanut butter cookies? Been there, ate that. So, of course, the queen of all cookies—the sugar cookie—was next on my list to master with just 3. It’s the classic of all classics, and I wasn’t about to let it stay complicated.

With just butter, sugar, and flour, we’re making chewy sugar cookies that only need, you guessed it, 3 ingredients that you can roll, cut, or just let them sit there looking fabulous with zero effort. Whether you’re going for round cookies or channeling your inner artist with cookie cutters, this recipe will work. No 12-step processes, just pure, unadulterated sugar cookies. Let’s do this.

3 Ingredients to make Sugar Cookies

3 Ingredient Sugar Cookies Ingredients. Unsalted butter, sugar and flour for decoration sprrinkles, powdered sugar, water or milk

1 cup salted Butter, Softened: Room-temperature butter is key here—soft enough to mix but not so melted it causes a disaster.
½ cup Granulated Sugar: Sweet, dependable, and always there for you—kind of like a good friend.
2 ½ cups All-Purpose Flour: Scoop, level, and toss it in. Too much flour = sad, crumbly cookies, so try not to wing this one.

For Decoration (Optional)

Sprinkles: Add them for fun. Who doesn’t love a little color on their cookies?
Glaze: Mix up ½ cup powdered sugar with 3 tablespoons of milk or water.

Make This Recipe Yours With Additions

Mini Chocolate Chips (½ cup): Add a handful of chocolate chips for extra sweetness and a bit of indulgence.
Powdered Sugar (for dusting): A quick dusting of powdered sugar after baking gives these cookies a simple look.
Orange or Lemon Zest (½ tablespoon): A little citrus zest brightens the flavor and gives these cookies a fresh, tangy edge.
Cinnamon or Pumpkin Spice (½ teaspoon): Add a pinch of spice for a warm, cozy flavor that feels perfect for cooler days.
Crushed Candy Canes (¼ cup): Crushed candy canes add a minty crunch that’s ideal for holiday treats.
Toasted Coconut (2 tablespoons): Mix in toasted coconut for a hint of tropical flavor and some extra chewiness.
Vanilla or Other Extracts: Add 1–2 teaspoons of vanilla extract or swap it out for ½ teaspoon of almond, peppermint, or coconut extract to subtly change the flavor profile.

How to make 3 Ingredient Sugar Cookies

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

3 Ingredient Sugar Cookies ingredients butter and sugar — **Step 1:** In the bowl of a stand mixer, combine the softened butter and sugar. Cream until fluffy

3 Ingredient Sugar Cookies mixtures — **Step 3:** The mixture will come together and appear crumbly. It will press together.

3 Ingredient Sugar Cookies ready to bake — **Step 5:** Remove the cookie dough log from the fridge and slice into ½ inch slices.

3 Ingredient Sugar Cookies ingredients butter, sugar and flour — **Step 2:** Add in the flour. Mix on low speed until combined – scraping down the side often.

3 Ingredient Sugar Cookies wrap and chilled — **Step 4:** Shape the dough into a log. Cover with the plastic wrap and chill until firm.

**Step 6:** Bake and cool. Decorate if doing so.

A lot of 3 Ingredient Sugar Cookies in plate

Prep Ahead

Make It Ahead: Got a few spare minutes? Mix the dough, wrap it up tight, and stash it in the fridge. It’ll stay fresh for up to 3 days.

Freeze for Later: No time to bake right away? Roll the dough into neat little balls, freeze them on a tray, and transfer to a zip-top bag once solid. They’ll stay good for up to 3 months. When you need cookies in a pinch, bake them straight from the freezer. Just tack on an extra minute or two, and you’re golden.

My Best Cooking Tips for Making 3 Ingredient Sugar Cookies

Soften the Butter Just Right: Soft, not melted. Let it sit at room temperature for about 30 minutes. Too soft, and the dough gets greasy; too firm, and you’ll be fighting with it.
Measure Flour Correctly: When measuring the 2 ½ cups of flour, spoon it into your measuring cup and level it off with a flat edge. Don’t scoop straight from the bag—packed flour can make your cookies dense and dry.
Don’t Overmix: Once the dough comes together, stop. Overmixing makes cookies tough, and no one wants that.
Chill the Dough: Even a quick 15-minute chill in the fridge makes rolling and cutting way easier and helps the cookies keep their shape in the oven.
Cut Evenly: If rolling the dough into a log or using cookie cutters, make sure the slices or shapes are of uniform thickness—about ½ inch thick—so they bake evenly.
Use Parchment Paper: Skip the greased pan. Parchment keeps cookies from sticking and makes cleanup a breeze.

3 Ingredient Sugar Cookies ready to served

How to store 3 Ingredient Sugar Cookies

Room Temperature: Keep baked cookies in an airtight container for up to a week. Add a slice of bread to the container to keep them soft.

Freezer: Place cooled cookies in a zip-top bag or airtight container. They’ll stay fresh for up to 3 months.

Fridge: Pace the baked cookies in an airtight container or zip-top bag to prevent them from drying out or absorbing fridge odors. They’ll stay fresh for up to 7–10 days.

Quick Recipe Help and Common Questions

Why do my cookies taste bland?

Simple recipes rely on good ingredients. Use real butter and, if you want a flavor boost, add a pinch of salt or a splash of vanilla.

Why are my cookies dry or too hard?

Overbaking is the likely culprit. Bake the cookies just until the center looks set and the edges are slightly golden—around 10-12 minutes at 350°F. Keep a close eye on them during the last few minutes. It’s better to under bake than over bake…

How do I know when my cookies are done?

The cookies are ready when the edges are just barely golden, and the center is no longer shiny. They will feel slightly soft when you take them out, but they’ll firm up as they cool.

3 Ingredient Sugar Cookies in a plate photography

More 3 Ingredient Recipes

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If you try this easy 3 Ingredient Sugar Cookies recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

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3 Ingredient Sugar Cookies

Super easy 3 Ingredient Sugar Cookies! Just roll, chill and cut from a log and bake or you can roll and use cookie cutters. Simple, and all you need are pantry staples.

5 from 3 votes

Author Jackie

Servings cookies

Course Appetizer, Snack

Calories 158

Prep Time 5

Chill Time 1

Cook Time 12

Total Time 1 17

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Equipment

Stand Mixer

Plastic Wrap

Baking Sheet

Parchment Paper

Ingredients

▢ 1 cup salted butter softened
▢ ½ cup granulated sugar
▢ 2 ½ cups all-purpose flour

Instructions

Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of softened butter and ½ cup of granulated sugar. Mix on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
Incorporate the flour: Add 2 ½ cups of all-purpose flour to the butter mixture. Mix on low speed until fully combined. The dough will look crumbly but should hold together when pressed. Scrape down the sides of the bowl as needed.
Shape and chill the dough: Form the dough into a ball with your hands and transfer it to a sheet of plastic wrap. Roll it into a log shape about 2 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes to 1 hour, or until firm.
Prepare the oven and baking sheets: Preheat the oven to 350°F (175°C). Line your baking sheet(s) with parchment paper or a silicone baking mat and set aside.
Slice the cookies: Remove the chilled dough from the refrigerator and slice it into ½-inch-thick rounds using a sharp knife. Place the slices on the prepared baking sheet, leaving about 1 inch of space between each cookie.
Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the centers are set and no longer shiny. The edges should be just starting to turn lightly golden.
Cool completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Make Cut-Out Sugar Cookies

Chill the dough: Divide the dough in half, flatten each portion into a disk, and wrap in plastic wrap. Chill in the fridge for 30–60 minutes. This makes the dough easier to roll out and helps the cookies hold their shape during baking.
Preheat the oven to 350°F (175°C). Line your baking sheet(s) with parchment paper or a silicone baking mat and set aside.
Roll the dough: Lightly flour your work surface and rolling pin. Roll out one dough disk to about ¼-inch thickness. If the dough starts to stick, sprinkle on a little more flour—but not too much, or the cookies will be dry.
Cut out shapes: Use your favorite cookie cutters to cut shapes from the dough. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, reroll them, and cut out more shapes. Repeat with the second dough disk.
Chill again: For super sharp edges, pop the baking sheets with the cut-out cookies into the fridge for 10–15 minutes before baking. This helps the cookies hold their shape even better.
Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are just starting to turn a light golden color. Be careful not to overbake—sugar cookies should be pale.
Cool: Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Optional Powder Sugar Glaze

Make the glaze: In a small bowl, whisk together ½ cup powdered sugar and 3 tablespoons water or milk to make a drizzleable icing. Adjust the liquid amount slightly if needed to achieve the desired consistency.
Add icing and sprinkles: Drizzle the icing over the cooled cookies using a spoon or piping bag. Immediately sprinkle the cookies with 4 tablespoons of sprinkles before the icing sets.
Let set: Allow the icing to harden for about 30 minutes before serving or storing.