Easy 3-ingredient sugar cookie recipe
This Easy 3-ingredient sugar cookie recipe is the easiest cookie you can make with basic ingredients. No mixer tricks or special steps. Just a mixing bowl, a large bowl, and simple ingredients.
Servings: cookies
Equipment
- 1 Electric mixer
- 2 cookie sheets
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon vanilla or almond extract optional*
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl or stand mixer, cream the butter and sugar until smooth and slightly fluffy, about 2 minutes.1 cup unsalted butter, 3/4 cup granulated sugar
- Mix in almond extract, if using.1 teaspoon vanilla or almond extract
- Add flour and mix on low speed just until the dough comes together. Do not knead.2 cups all-purpose flour
- If the dough feels very soft or sticky, refrigerate it for 15-30 minutes before baking.
- Scoop dough into 11 portions using a 3-tablespoon cookie scoop.
- Gently flatten each mound slightly with your palm or the bottom of a glass.
- Place cookies about 2½ inches apart on prepared baking sheets.
- Bake for 12–14 minutes, until the edges are set and the tops look matte but not browned.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Expert Tips
- Use room-temperature butter so it creams smoothly with the sugar and creates an even dough
- Good quality ingredients are a must! especially since this recipe only has 3, and flavors come through a lot more
- Cream the butter and sugar until smooth and slightly fluffy, but stop before it looks airy or whipped
- Add the flour last and mix just until the dough comes together; overmixing will make the cookies firm
- Use a 3-tablespoon scoop for consistent size and even baking
- Flatten the dough slightly before baking to encourage controlled spread and prevent domed centers
- Space cookies at least 2½ inches apart to allow proper spread
- Let cookies cool on the baking sheet, so they finish setting without drying out
- For the best recipe texture, measure flour by spooning it into the cup, not packing
Frequently Asked Questions
How do I store these homemade sugar cookies?
Keep the homemade cookies in a covered container at room temperature for up to 4 days. They stay soft and buttery.Can I make this easy cookie recipe ahead of time?
Yes. You can make the cookie dough balls and keep them covered in the fridge for up to 2 days before baking.Can I freeze this ingredient sugar cookie recipe dough?
Yes. Freeze cookie dough balls solid, then store up to 2 months. Bake straight from frozen and add a couple of extra minutes.Can I freeze baked butter cookies?
Yes. Let the delicious cookies cool fully, then freeze in a sealed container up to 2 months.Why are my 3-ingredient sugar cookies dry?
Dry cookies are usually caused by too much flour, overmixing the dough, or baking too long. Spoon and level the flour and remove cookies when the centers still look soft.Why didn’t my sugar cookies spread?
Cookies may not spread if the dough is overmixed, the flour is packed too tightly, or the cookies aren’t flattened before baking.Why are my sugar cookies too flat?
Cookies can spread too much if the butter is too soft or the dough is handled too aggressively. Light shaping and gentle mixing help control the spread.Do I need to chill the dough for 3-ingredient sugar cookies?
No chilling is required for this easy sugar cookie recipe. Baking right after mixing gives a softer cookie and an even spread.Can I add flavor to 3-ingredient sugar cookies?
Yes. Almond extract or vanilla extract can be added in small amounts without changing the chewy texture.Are 3-ingredient sugar cookies supposed to be soft or crisp?
These are meant to be a softer cookie with lightly set edges. Bake longer if you want them crisper.Why do my sugar cookies feel crumbly?
Crumbly cookies usually come from too much flour or dough that was pressed and handled too much.Can I make smaller cookies with this dough?
Yes. Use a smaller scoop and bake for a few minutes less. Watch the edges so they don’t overbake.