3 Ingredient Sugar Cookies – Soft, Buttery & So Easy!
These 3 Ingredient Sugar Cookies prove that simple really is best. Made with just butter, sugar, and flour, these no-egg cookies bake up with soft, tender centers, lightly crisp edges, and a sweet crunchy sugar coating. They’re perfect for holidays, last-minute desserts, or anytime you want an easy homemade treat with minimal ingredients.
Ingredients
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1 cup (226 g) unsalted butter, softened but cool to the touch
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1 cup (200 g) granulated sugar, divided
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¾ cup (150 g) for dough
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¼ cup (50 g) for rolling
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2 cups (240 g) all-purpose flour
Optional Add-Ins
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1 teaspoon vanilla extract or vanilla bean paste
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½ teaspoon almond extract
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¼ cup sprinkles
Instructions
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Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
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In a mixing bowl, cream together butter and ¾ cup sugar on low speed. Once combined, increase to medium speed and beat for 3–4 minutes, until light and fluffy.
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Add flour and mix on low speed until just combined. Scrape sides of bowl if needed.
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If dough feels too sticky, add flour 1 tablespoon at a time (up to ¼ cup total) until dough is tacky but easy to roll.
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If using sprinkles or extracts, gently fold them in now.
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Place remaining ¼ cup sugar in a small bowl.
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Scoop dough into 1-tablespoon portions, roll into balls, then roll in sugar.
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Place dough balls on baking sheets. Optionally top with sprinkles.
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Bake for 12–14 minutes, until edges are set and lightly golden.
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Cool on baking sheet for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
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Use butter that is softened but still cool for best texture.
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Avoid overmixing once flour is added to keep cookies tender.
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For extra softness, slightly underbake the cookies.
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Store cookies in an airtight container at room temperature for 5–7 days.