3 Ingredient Sugar Cookie Recipe (Soft, Buttery & Ready Fast!)
Soft, buttery sugar cookies made with just butter, sugar, and flour—no eggs, no leavening. A small-batch, beginner-friendly recipe that comes together quickly and is easy to customize.
Ingredients
- 1 cup unsalted butter softened (2 sticks / 226 g)
- 1/2 cup granulated sugar 100 g
- 2 cups all-purpose flour 240 g, spooned and leveled
- 1/4 teaspoon fine salt optional, recommended if using unsalted butter
- 1 teaspoon vanilla extract optional, or other flavorings like almond extract or citrus zest
- granulated sugar or colored sanding sugar optional, for sprinkling on top
- 1–2 teaspoons milk or water optional, only if dough is too dry and crumbly
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. If you don’t line the pan, you can very lightly grease it or leave it bare for slightly crisper bottoms.
- In a medium mixing bowl, combine the softened unsalted butter and granulated sugar. Using a wooden spoon, stiff spatula, or hand mixer, beat until the mixture looks light and creamy, about 2–3 minutes.1 cup unsalted butter, 1/2 cup granulated sugar
- Sprinkle in the fine salt and add vanilla extract or any other chosen flavorings (such as almond extract or citrus zest). Mix until everything is evenly combined and the mixture is smooth and fluffy.1/4 teaspoon fine salt, 1 teaspoon vanilla extract
- Add the all-purpose flour in 2–3 additions, stirring gently after each addition. The dough will look crumbly at first; continue mixing just until it starts to come together and you can press it into a soft dough. If mixing by hand, you can switch to gently kneading with your hands at the end until it holds together. If the dough is very dry and won’t hold when pressed, add 1–2 teaspoons of milk or water, a little at a time, until it comes together. If it is too soft and sticky, chill it for 15–20 minutes.2 cups all-purpose flour, 1–2 teaspoons milk or water
- Roll the dough into 1–1½ tablespoon-sized balls using your hands or a small cookie scoop. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press each dough ball down with your fingers or the bottom of a glass so they are about 1/2 inch thick. If desired, sprinkle a little granulated sugar on top or press the tops into colored sanding sugar.granulated sugar or colored sanding sugar
- Bake in the preheated oven for 10–13 minutes, depending on your oven and cookie size. The edges should be just barely turning light golden while the centers remain pale and set. For softer cookies, remove them around 10–11 minutes. For slightly crisper cookies, bake closer to 13 minutes, watching carefully so they do not brown too much.
- Allow the cookies to cool on the baking sheet for about 5 minutes, as they will be fragile straight from the oven. Transfer to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or glazed if desired.
Notes
Yield: about 20–24 small cookies or 14–16 larger cookies. Store cooled cookies in an airtight container at room temperature for 3–4 days. To freeze baked cookies, freeze in a single layer, then transfer to a freezer-safe bag or container and freeze for up to 2 months; thaw at room temperature before serving. To freeze dough, shape into balls and freeze on a baking sheet until firm, then store in a freezer bag for up to 2 months; bake from frozen at 350°F, adding 1–2 minutes to the bake time. Measure flour carefully to avoid dry, crumbly cookies, and avoid overbaking to keep them tender.
Nutrition
Calories: 120kcal
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