Quick and easy sugar cookies made with only 3 pantry ingredients and no egg! So simple and foolproof, you can whip up this sugar cookie recipe anytime. Sweet, buttery, and delicious!
If you love cookies that come together in a snap, check out our super popular No Bake Cookies and Rolo Cookies.
Sugar Cookies
Next to pies and pudding, cookies are a complete weakness of mine. Admittedly, I much prefer my cookies soft, either gooey or with goodies tucked throughout, as opposed to a crunchy cookie. The one exception is a sugar cookie – I enjoy those soft or crunchy, iced or plain. But I just simply never have the time or patience to make them.
Typically with sugar cookies, the dough needs to be divided, chilled for several hours, then rolled out, shaped, the scraps re-rolled, etc. Worth it for a perfect sugar cookie…I guess? What if I told you that you could have completely fantastic sugar cookies using only 3 ingredients and in less than an hour? Pretty exciting, right?!
Sugar Cookie Recipe
I’m so wild about this easy sugar cookie recipe, I may never make traditional ones again. In fact, these have been my go-to for the last couple of years. They’re infinitely easier and taste, well, just like a crunchy sugar cookie, and similar to shortbread.
All you need is unsalted butter, granulated sugar, and flour. (A touch of vanilla added to the dough and finished with some sprinkles make them even better, but these two ingredients are not necessary to make this sugar cookie recipe.)
How to Make Sugar Cookies
It’s almost criminal how easy these cookies are to make, but nobody is getting arrested! HA. There are only 4 really simple steps. Here’s a brief summary (scroll down for the detailed, complete printable recipe.)
- Make the dough: beat together butter, sugar, and flour until blended.
- Form the cookies: form the dough into 1-inch balls. Roll the balls in sugar, then flatten them with a glass or measuring cup.
- Bake: bake until just barely golden around the edges and bottom.
- Rest: let rest and cool for at least 10-15 minutes before eating.
That’s it. No rolling, no dividing, no chilling, and barely any waiting!
Recipe Tips
- Use a cookie scoop: Using a small cookie scoop is best for ease and cookie uniformity, so they all cook at the same rate.
- The thickness matters: Once the raw dough balls are flattened, they should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact. (They will look pretty small in circumference, but they will spread to a normal size cookie.)
- Leave space in between: Cookie dough should be placed on the cookie sheet at least 2 inches apart, because they do spread while baking.
- Cool properly: After baking, these cookies need to remain on the cookie sheet for at least 10-15 minutes before moving them to cool completely, because they are fragile at first. Once cooled, though, they’re sturdy.
- Take them up a notch: While vanilla extract and sprinkles are not needed for this recipe to work, the addition of the two is recommended!
Recipe Notes
Can this recipe be used for cut-out cookies? Unfortunately, no. Since the recipe doesn’t include any eggs, the dough doesn’t bind well enough and the cookies could end up crumbling when you use a cookie cutter.
Can these be frosted? Yes, you can definitely frost these with royal icing or drizzle a simple icing on top. Whisk together some powdered sugar, milk, and vanilla until you get the desired consistency. Drizzle and allow to set.
Decorate with sprinkles or nonpareils: Feel free to gently press some sprinkles or nonpareils onto the cookies before baking them.
How many calories in a sugar cookie? One of these sugar cookies is only 90 calories. Great with a cup of coffee.
How to Store
Let the cookies cool completely, then store them in an airtight container in single layers with parchment paper in between.
How long do sugar cookies last? Stored properly, they will last on the countertop for up to 5 days.
Can you freeze sugar cookies? If you want to freeze these, I recommend forming the dough balls and freezing those. Thaw in the fridge overnight, then roll in the sugar and bake as directed. The dough can be frozen up to 2 months.
Watch them Being Made
These easy sugar cookies are a great recipe for a novice baker to try out, or if you’ve got young kids at home and want to introduce them to baking. No fuss, few ingredients, and comes together in minutes!
Other Easy Cookie Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
{3 Ingredient} Easy Sugar Cookies
Ingredients
- 1 cup unsalted butter , room temperature
- 2/3 cup + 3 tablespoons granulated sugar , divided
- 2 cups + 1 tablespoon all-purpose flour , spooned and leveled
- 1 teaspoon vanilla (optional, but recommended)
- rainbow sprinkles or nonpareils (optional, but recommended)
Instructions
- Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, using a handheld electric mixer, beat together butter and 2/3 cup sugar until combined. (It will be a little gritty – that's ok.)
- Add in flour and blend well (then blend in the vanilla, if using.)
- Using a cookie scoop, roll the dough into 1-inch balls.
- Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated; transfer to the baking sheets 2 inches apart.
- With the bottom of a measuring cup or glass, press down on the balls to flatten. Sprinkle with some nonpareils (if using) and lightly press down again just so they stick. (The dough should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact. They will look pretty small in circumference, but they will spread a bit to a normal size cookie.)
- Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom.
- Remove form the oven and let rest on the baking sheets for at least 10-15 minutes (don't skip this step!) Then eat or transfer to a cooling rack to cool completely.
- Enjoy!
- TROUBLESHOOTING: see note below
Video
Notes
Nutrition
Other Notes
This is by far the BEST sugar cookie recipe I’ve ever used!!! To top it off, there’s only 3 ingredients! …Crazy!
These were great! I was worried they would be too dry but they were perfect. I made half the batch and my family really enjoyed them. They were very quick to whip up. I found that 13 minutes was long enough to bake them. It’s also fun because you can taste the raw dough since there’s no egg! :)
This recipe is really great. I followed it exactly and the cookies came out great.
10 out of 10
It was the fastest prep time I must admit, but I keep burning my cookies, what am I doing wrong. I even reduced the temp the second time and took it out in 10mins, but bottom burnt and top not cooked through. Help.
Hm, not quite sure. Are you using parchment paper as the recipe instructs? Are you baking on the middle rack and not bottom? Those can both play a role.
Thank you Amy for such a delicious easy to make cookie
I loved them.
Made two batches of these or Memorial Day weekend – one regular and one with red/white/blue sanding sugar. They were so easy and tasted great. Perfect sweet snack for the day, everyone loved them.
I was skeptical, but so glad I made these – as easy as it get and they were so good!
YUM so easy, yummy, fast, and kid-safe
Just a fabulous cookie. So easy, tastes great. I’ve made them several times now – sometimes I bake for 1 to 2 minutes less for a slightly softer texture and I rarely add the sprinkles, but you can’t go wrong either way.
Super easy and delicious – loved these!
I’ve made these countless times now, they’re my favorite when I want something uncomplicated and quick. Sometimes I replace the vanilla with almond extract. Such a great recipe!
I made these for my residents and they LOVED them! They really are easy! They tasted delicious!
this recipe is ABSOLUTELY AMAZING!! it’s so quick, easy, and the cookies are so delicious. they’re so buttery and everyone loved them! i’ve already made these multiple times and i will continue making them. i really recommend adding a powdered sugar + milk glaze!
My new favorite cookie recipe! So easy. I left off the sprinkle, but otherwise followed the recipe exactly.
Love this recipe! It was so easy! I substituted vanilla with 1 teaspoon of hazelnut coffee creamer… Delicious!!!
That sounds delicious, but how on earth did you come up with that? It’s not a very common substitute.
I’m a little obsessed with this recipe – I’ve made these cookies every weekend for the past month! They’re so quick and easy and the perfect little treat to go with your morning coffee. Love love love!
This is the easiest cookie recipe ever! And possibly our new favorite. Just made a batch and they’re almost all gone. LOVE!
That is so rude the recipe is on the website, we loved it!!
We’ve made these twice now – once exactly as written and once baking for 3 minutes less so they’re a little softer. Honestly, we love them both ways! They’re so easy, I’m tempted to make them every day. Lol.
Wanted something easy and sweet today so I took a chance on these – was skeptical, but they turned out perfect! Easiest cookie ever, loved them!
Made a double batch of these for Easter and also used your frosting recipe to decorate with pastel sprinkles. They were a big hit! Love your recipes so much!
Love this recipe! I changed the vanilla to two teaspoons almond extract. They will roll out and cut, too!
My new favorite cookie!! Can’t believe how easy and tasty these were. It’s always the simple things, right? I used a splash of vanilla and almond extract, but left out the sprinkles. Will make these again and again – thank you!
Looooooved these!! My new favorite go-to for a quick cookie. Thank you!
I agree. These cookies are terrific. However they are shortbread cookies and not a Sugar Cookie.
These cookies were awesome! Thank you so much for the recipes! And I totally recommend them for a quick snack.
I was skeptical, but this recipe absolutely delivered. SO easy and delicious. Going to try your sugar cookie frosting with them next time!
Love love loved these! So easy and tastes great. I had my 5 year old help me. These are on the crunchy side, not like a soft lofthouse cookie, but we knew that going in because of the recipe notes. Great recipe!
This was the easiest and fastest thing ive ever cooked
I love this recipe & they are absolutely delicious!
Made these yesterday for a quick and easy treat – my daughter helped me. They were SO easy, had perfect taste and crunch. Will definitely make again. Thank you so much for this!
Can you roll out the dough for cut out cookies?
Hi Christy! I answer that in the article. Thanks!
I’m sort of obsessed with these cookies! My daughters and I made them on a whim last week during the terrible Texas storm when nothing was working except our gas oven. We made a few more batches and gave them to neighbors. The article says the dough won’t work for cut outs, but we did frost some and used sprinkles. Truly the easiest cookie ever and the taste is perfect. We love them!
Great recipe! I was wondering if you can color them with food dye?
I haven’t tried it, but can’t see why not!
Cookies are very good and simple to make. I always make cookies small because they are for children so this recipe did make several. Thank you, we will definitely continue to use this easy recipe.
These were like the perfect combination of a sugar cookie and shortbread and possibly the easiest cookie I have ever made. We kept saying “ok, only one more” and within two days, they were all gone. Loved this recipe so much!
My daughter and I made these together today and we loved them! Easiest cookie ever and tasted wonderful. My new go-to sugar cookie, thank you!
I added the nonpareils to the sugar— worked out much better than sprinkling them on top.
This recipe was so simple. My granddaughter received her first chef’s set and decided we needed to make cookies. I was looking for a quick fix and this was it. The cookies have a great texture and they were ready in under 30 mins which is great when dealing with a 5 year old. We will be using it again.
Must I use unsalted butter? I usually have salted on hand.
I wouldn’t want my sugar cookies to taste salty, but if you think you’ll like them like that, then sure.
I’ve made these cookies 4 times now! I’ve used salted and unsalted butter – they’re a slightly different flavor (obviously), but we love them both.
Can you put a small thumb print in the middle of the cookie before baking and add a half tsp of seedless raspberry jam then bake them ??
I wouldn’t recommend it because the dough is delicate and could crack. Instead, I suggest making my thumbprint cookies here: https://bellyfull.net/thumbprint-cookies/
Made these with my granddaughter this morning – new favorite cookie, thank you!
My 4 year old grandson describes these as “the best cookie” ever. Because we make them together a couple of times each week and devour them quickly;I altered the recipe. Of course, they are superb in their original recipe, but this works too. I use a half cup of butter and a half cup coconut oil. One cup white and 1 cup whole wheat flour.and1/3 cup sugar. Also, a teaspoon of vanilla. We form a ball and cross-cross the tines of a form as one would for peanut butter cookies. Thank you for your superb, original recipe.
I Love this recipe. It was super easy for my 5 year old granddaughter to follow. She is just learning to read and follow the recipe.
I loved this recipe. I exchanged butter for cream cheese. yum, yum. served them with choice of canned cherries or blue berries!
Great taste!