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Quick, easy, and delicious 3 ingredients sugar cookies are ready in minutes. You can’t get easier than that!!
If you love these simple 3 ingredient sugar cookies, you’ll also love our famous recipe for Frosted Sugar Cookies and our Sugar Cookie Bars.
Just a Few Ingredients!
We love Sugar Cookies, and we love when yummy recipes only require a few ingredients.
Put those two together and we ESPECIALLY love yummy cookies that take just a few pantry staples. These 3 ingredient sugar cookies are just that. They are delicious, buttery cookies that call for just butter, sugar, and flour. We decided to add some almond extract because it’s our favorite and for the kids – some sprinkles.
The result was amazing! The cookies were crunchy on the outside, soft on the inside, and a hit with the whole family!
Made in Minutes!
This 3 ingredient sugar cookie recipe not only requires few ingredients but bakes in minutes! They are an easy favorite.
PREP. Preheat oven to 325°F.
DOUGH. Mix butter and sugar in a medium bowl until combined.
Add flour and almond (if adding) and mix well. You will need to use your hands to make sure it gets combined to form a dough.
SHAPE. Roll into 1-1½ inch balls and place on a parchment paper lined baking sheet.
SPRINKLES. Dip the bottom of a cup into sugar and then press the balls down. If adding sprinkles, add now and lightly push into the top.
BAKE. Bake for 14-16 minutes or until golden on the bottom. Let set for at least 10-15 minutes before eating.
Ingredient Tips
With only a few ingredients in these three ingredients sugar cookies, each one is pretty important for the best texture.
Butter. Use real unsalted butter. The butter needs to be softened, but still cool to the touch. Leaving the butter at room temperature for about 30 minutes should be sufficient.
Sugar. White sugar works best to mirror a sugar cookie, however, you can use brown sugar if desired.
Flour. Use all-purpose flour or gluten-free 1:1 baking flour.
Sprinkles. Top the cookies with sprinkles before baking or add frosting and sprinkles after the cookies have cooled.
Optional ingredient. Add optional 5th and 6th ingredients by adding flavor and toppings. Stir in vanilla extract or almond extract into the mixture.
Baking Tips
We loved these simple ingredient cookies as is! Having said that, we know that frosting just makes cookies better sometimes. If you want to add frosting, we suggest using our favorite Sugar Cookie Frosting.
So good!! You could also make a glaze, which is typically made with powdered sugar, milk, and vanilla.
Dough balls. I like to use a cookie scoop so that I can make even portions and then roll each dough into a smooth ball with my hands, then use the top of a glass to flatten them.
Mixer. I recommend using a stand mixer or hand-held electric mixer to make the dough.
Spacing. Be sure you place the cookies about 2 inches apart on the cookie sheet. This allows room for the cookies to be flattened and possibly spread out a bit without them touching.
Thickness. When you flatten the tops of the cookie dough balls be sure that you make them an even thickness so they bake at the same rate.
Cool cookies. Be sure you allow the cookies to cool for about 5 minutes on the baking sheet before moving them to a cooling rack.
Storing Info
STORE. Store this easy sugar cookie recipe in an airtight container on the counter for 3-5 days. If you are worried about them drying out, store them with a piece of bread.
FREEZE sugar cookie dough before baking, or freeze the fully baked cookies.
- Dough. Place the dough balls on a pan and freeze. Once solid, transfer the dough balls to a freezer-safe Ziploc. They can be stored for up to 3 months. Thaw, press, and add the sprinkles. (Make sure they don’t get too warm when you thaw them).
- Baked cookies. Allow these best sugar cookies to cool completely before storing them together in a freezer-safe container. They will last for up to 3 months.
Recipe FAQ
Unfortunately, you can’t use this recipe for cut-out cookies. Since it doesn’t have eggs the texture doesn’t bind well when rolled and you risk the cookies falling apart when you try to use a cookie cutter.
A flat top more easily allows you to add jimmies before baking and provides a flatter top if you wish to add frosting. However, these cookies can be baked in a rounded cookie dough ball.
Spreading butter is the culprit. If the butter is too warm before putting the cookie in the oven it will continue to melt and spread. Mix in softened but still cold butter and as an extra precaution, you can chill the dough before baking. Using a butter substitute can affect the taste and texture
For More Easy Cookies, Try:
- No Bake Cookies Recipe
- 3 Ingredient Peanut Butter Cookies
- Easy Shortbread Cookies
- Funfetti Cookies
- Almond Cookies
- Frosted Sugar Cookies
- Best Chocolate Chip Cookies
3 Ingredient Sugar Cookie Recipe
Ingredients
- 1 cup butter softened
- ⅔ cup sugar
- 2 cups all-purpose flour (may need 1/4 cup more)
- 1 teaspoon almond extract optional
- sprinkles optional
Instructions
- Preheat oven to 325°F.
- Mix butter and sugar in a medium bowl until combined.
- Add flour and almond (if adding) and mix well. You will need to use your hands to make sure it gets combined to form a dough.
- Roll into 1-1½ inch balls and place on a parchment paper lined baking sheet.
- Dip the bottom of a cup into sugar and then press the balls down. If adding sprinkles, add now and lightly push into the top.
- Bake for 14-16 minutes or until golden on the bottom. Let set for at least 10-15 minutes before eating.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They’re probably good but drove me nuts that you didn’t put any measurements…
Hi Jenn! We do include the measurements in the recipe card. At the top of the post, you can click on “Jump to Recipe” and it’ll take you straight there. Here are the measurements for you for a quick reference as well. 🙂
1 cup butter softened
2/3 cup sugar
2 cups flour (may need 1/4 cup more)
1 tsp almond extract optional
sprinkles optional
it does not say how much of the ingrates there are
These were pretty good, I added an egg and a 2 Tablespoons because they were so dry. I also did lemon extract instead of almond extract. I’m making lemon frosting, too.
All those additions sound delicious! Thanks for sharing!
I followed the recipe with 2 cups of AP flour, 2/3 cup sugar, 1 cup butter, and 1 tsp vanilla. It was overly dry and crumbly. I added 1 egg and they came out perfect. I love finding recipes with few ingredients that I already have in the house! Thanks for sharing!!
Thanks so much for the egg tip! Glad they turned out so well! 🙂
Use this recipe all the time, thanks!
You are so welcome! Thank you for letting me know!
Great recipe thank you! Came out perfect! Can you freeze the dough? And if so are the baking instructions the same once dough thaws?
Thank you! I have not tried freezing this specific recipe. I would need to freeze a couple & see how they turn out.
Is it bad if we use no almond/vanilla extract?
It will need something to replace those, so I would google what good substitutes would be. I haven’t ever left it out.
AP flour or self rise or… Any kind will work?
I don’t usually use self-rise. I stick to all-purpose. I am sure either would work, but not sure how the self-rise ones would turn out.
salted or unsalted butter?
I use unsalted butter when baking. Enjoy!
Loved these! Super easy, yummy delicious, and fun to make!!