If you’re craving homemade cookies but don’t have time (or ingredients), these 3 ingredient sugar cookies are your new best friend. With just butter, sugar, and flour, you’ll get soft, chewy, melt-in-your-mouth cookies that taste like they came straight from a bakery.
Key Takeaways
- Only 3 ingredients needed: Butter, granulated sugar, and all-purpose flour—no eggs, milk, or baking soda required.
- No mixer necessary: Mix everything by hand in one bowl for a quick, mess-free baking experience.
- Soft and chewy texture: These cookies stay tender and slightly gooey thanks to the right butter-to-sugar ratio.
- Ready in under 20 minutes: From bowl to oven to plate in less than half an hour—perfect for last-minute cravings.
- Customizable flavor: Add vanilla, cinnamon, lemon zest, or sprinkles to make them your own.
- Great for beginners: Simple steps and forgiving recipe make it ideal for kids or first-time bakers.
- Perfect for gifting: Bake a batch and share with neighbors, coworkers, or holiday guests.
📑 Table of Contents
The Magic of Minimalist Baking
Let’s be honest—life gets busy. Between work, family, and everything in between, who has time to measure out ten different ingredients just to make a simple cookie? That’s where these 3 ingredient sugar cookies come in. They’re proof that you don’t need a pantry full of baking staples to create something delicious. In fact, sometimes less really is more.
These cookies are the ultimate shortcut to homemade sweetness. With just butter, sugar, and flour, you’re already 90% of the way to a warm, golden batch of treats. No creaming butter and sugar for ten minutes. No separating eggs or sifting dry ingredients. Just three things, one bowl, and about 15 minutes of your time. And the best part? They taste incredible—soft, chewy, and lightly sweet, with that classic sugar cookie flavor we all love.
Why These Cookies Work So Well
The Science Behind the Simplicity
You might be wondering: how can just three ingredients make a cookie that’s actually good? The secret lies in the balance of fat, sugar, and structure. Butter provides richness and tenderness, while granulated sugar adds sweetness and helps create that slightly crisp edge with a soft center. The all-purpose flour gives the cookies their shape and chew, acting as the backbone of the recipe.
Unlike traditional sugar cookies that rely on eggs for moisture and baking powder for lift, this recipe skips both—and still delivers. The high butter content keeps the cookies moist, and the lack of leavening agents means they spread just enough to become thin and chewy, not puffy or cakey. It’s a minimalist approach that maximizes flavor and texture with minimal effort.
No Mixer? No Problem!
One of the biggest perks of this recipe is that you don’t need a stand mixer or even a hand mixer. Everything comes together in one bowl with a spoon or spatula. Start by softening your butter (not melted—just soft enough to press with your finger), then mix in the sugar until combined. Add the flour and stir until a soft dough forms. That’s it! The dough will be slightly sticky but easy to handle once chilled for a few minutes.
This makes the recipe perfect for kids, college students, or anyone baking in a small kitchen. No fancy equipment, no complicated steps—just pure, simple baking joy.
Step-by-Step Instructions
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 ½ cups all-purpose flour
Optional add-ins: 1 teaspoon vanilla extract, ½ teaspoon almond extract, lemon zest, cinnamon, or colored sugar for rolling.
How to Make Them
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine the softened butter and sugar. Mix with a spoon or spatula until smooth and well combined—there’s no need to cream it until fluffy. Stir in the flour gradually, mixing just until a soft dough forms. If the dough feels too sticky, chill it in the fridge for 10–15 minutes to make it easier to handle.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each ball with the bottom of a glass or your fingers to flatten slightly—this helps them bake evenly and gives them that classic sugar cookie look.
Bake for 10–12 minutes, or until the edges are just starting to turn golden. The centers will still look soft, but that’s exactly what you want. Overbaking will make them crisp, and we’re going for soft and chewy here.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll firm up as they cool, but stay wonderfully tender.
Tips for Perfect 3 Ingredient Sugar Cookies
Use Room Temperature Butter
Softened butter is key. If it’s too cold, it won’t mix well with the sugar. If it’s melted, the cookies will spread too much. Aim for butter that’s soft to the touch but still holds its shape—like when you press it with your finger and it leaves a slight indentation.
Don’t Overmix
Once you add the flour, mix just until combined. Overmixing can develop too much gluten, leading to tough cookies. A few small lumps are totally fine—they’ll disappear during baking.
Chill the Dough if Needed
If your kitchen is warm or the dough feels too sticky to roll, pop it in the fridge for 10–15 minutes. This makes it much easier to shape and helps prevent excessive spreading.
Bake Until Just Golden
These cookies are done when the edges are lightly golden. The centers will look underbaked, but they’ll continue to set as they cool. Pulling them out too early risks raw dough; leaving them in too long makes them crisp.
Customize to Your Taste
While the base recipe is delicious on its own, don’t be afraid to add flavor! Stir in a teaspoon of vanilla extract for classic sweetness, or try almond extract for a nutty twist. Lemon zest adds a bright, fresh note, while cinnamon gives a warm, spiced flavor. You can also roll the dough balls in colored sugar before baking for a festive touch.
Serving and Storing
These 3 ingredient sugar cookies are best enjoyed fresh, but they’ll stay soft and delicious for up to 5 days when stored properly. Keep them in an airtight container at room temperature—layering parchment paper between stacks prevents sticking.
If you want to freeze them, bake and cool completely, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to eat. You can also freeze the unbaked dough balls and bake straight from the freezer—just add 1–2 minutes to the baking time.
Serve them with a glass of cold milk, a cup of tea, or as part of a dessert platter. They’re also great for gifting—pack them in a cute box or jar with a ribbon for a thoughtful homemade treat.
Why You’ll Love This Recipe
Let’s face it—most cookie recipes feel like a production. Measuring cups, multiple bowls, waiting for butter to soften, scrubbing beaters… it’s exhausting. But these 3 ingredient sugar cookies? They’re the opposite. They’re fast, forgiving, and ridiculously satisfying.
Whether you’re a busy parent, a college student with a mini fridge, or just someone who loves a good cookie without the hassle, this recipe is a game-changer. It’s also a great way to introduce kids to baking—no sharp tools, no complicated steps, just mixing and rolling.
And let’s not forget the taste. These cookies are soft, chewy, and lightly sweet—like a cross between a shortbread and a classic sugar cookie. They’re perfect plain, but they also pair beautifully with frosting, jam, or a dusting of powdered sugar.
Plus, they’re naturally egg-free and dairy-free if you use plant-based butter (just check the label for dairy-free certification). That makes them a great option for people with allergies or dietary restrictions.
Final Thoughts
In a world full of complicated recipes and endless ingredient lists, it’s refreshing to find something that’s simple, delicious, and actually works. These 3 ingredient sugar cookies prove that you don’t need a culinary degree or a stocked pantry to bake something amazing.
So the next time you’re craving something sweet but don’t have the time (or energy) for a full baking project, reach for this recipe. Grab your butter, sugar, and flour, and in less than 20 minutes, you’ll have a warm batch of cookies that taste like they came from a bakery—but made with love, and only three ingredients.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but the cookies may taste slightly saltier. If you prefer a balanced sweetness, reduce or omit any added salt in optional flavorings.
Why are my cookies spreading too much?
This usually happens if the butter is too warm or the dough isn’t chilled. Make sure your butter is softened, not melted, and chill the dough for 10–15 minutes before baking if needed.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may vary slightly, but they’ll still be soft and chewy.
Do I need to chill the dough?
It’s not required, but chilling for 10–15 minutes makes the dough easier to handle and helps prevent excessive spreading, especially in warm kitchens.
How do I know when the cookies are done?
Bake until the edges are just starting to turn golden. The centers will look soft, but they’ll firm up as they cool. Overbaking leads to crisp cookies.
Can I add chocolate chips or nuts?
Absolutely! Fold in ½ cup of chocolate chips, white chocolate chunks, or chopped nuts after mixing the dough. Just keep the total additions light to maintain the texture.