Three Ingredient Cookies

These three ingredient cookies are incredibly simple, classic and absolutely delicious. These cookies can be eaten any time of the day; they are perfect for a snack, an after school treat or even a dessert. The possibilities with these three ingredient chocolate chip cookies are endless. These healthy chocolate chip cookies will become everyone’s favourite treat.

3-Ingredient Sugar Cookies

Well, four, if you count sprinkles.

You are only three basic ingredients—butter, flour, and sugar—away from making these sweet buttery cookies. And we can almost guarantee you have all three of them in your kitchen. Which begs the question… why aren’t you making these cookies right now?! What could be easier than 3 ingedients? These sugar cookies are easy, delicious, and straight to the point!

Now these won’t taste exactly like a classic sugar cookie but they actually provide their own unique texture and look that we love! Also we know it might be cheating and adding a fourth ingredient but if you have sprinkles, add them on top before baking for a fun and festive look.

Test Kitchen Tips:

1. Place them at least two inches apart on the baking sheet—they spread a lot! 
2. The texture is slightly crumbly and similar to shortbread. If you’d like a softer sugar cookie, consider the cookie dough for our Creme Brûlée Sugar Cookies.
3. You can decorate them using our sugar cookie icing! 

YIELDS:12

PREP TIME:0 HOURS 10 MINS

TOTAL TIME:0 HOURS 30 MINS

INGREDIENTS

1 

stick plus 2 tbsp. salted butter, softened

1/3 c. 

granulated sugar

1 c. 

all-purpose flour

Sprinkles (optional)

DIRECTIONS

1. Preheat oven to 325°. In a large bowl using a hand mixer, beat butter and sugar together until light and fluffy, then stir in flour.
2. Form the cookies into 1″ balls, placing them about 2 inches apart on a baking sheet. If using sprinkles, flatten cookies into a disc shape and top with sprinkles.
3. Bake for 15 to 17 minutes, or until the edges of the cookies are lightly golden.

Easy Sugar Cookie Recipe {only 3 ingredients!}

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!

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.

3 INGREDIENT BUTTER COOKIES

These 3 ingredient Butter Cookies is absolute melt in your mouth deliciousness. It is super easy to make and has an irresistibly rich buttery flavour and a light crisp texture. 

It is amazing how just 3 ingredients can create such a delicious bake. This incredibly versatile recipe makes a great treat any day of the week. Made using butter, flour and sugar, these addictive cookies are one of my favourite quick and easy bakes.

WHAT YOU NEED

BUTTER: For the best texture and flavour, it is best that you use butter instead of margarine. Using butter creates a richer tasting bake. The butter should soft, but not melted. Take the butter out of the fridge at least an hour before baking.

SUGAR: White granulated sugar is used for these cookies.

FLOUR: I use cake flour for this recipe. However, if you are unable to get cake flour in the country in which you live, then you can go ahead and use all-purpose flour.

TIPS TO CREATE THE PERFECT BUTTER COOKIES

• Cream the butter and sugar well. It should be beaten with an electric mixer for about 5 minutes. The mixture should have a pale, fluffy appearance after beating. Creaming the mixture helps to aerate the dough. This creates a lighter and crisp baked cookie. If the mixture is not well creamed, the cookies will be heavy and dense.
• The dough will be soft after it has been combined. It needs to be refrigerated for about 30 minutes before cutting into shapes. Refrigerating the dough firms it up and makes it easier to cut and shape. Dust the cutters with flour to create neat shapes.
• Bake the cookies until just golden brown and lightly browned around the edges. Once the cookies are done baking, remove it from the oven, but allow to cool on the baking sheet 

ADD DIFFERENT FLAVOURS TO YOUR BAKE

This is such a versatile recipe, making it easy to add your favourite flavours and decoration.

1. Use any flavouring and extracts you love. How about giving orange, lemon or rosemary extract a try. 
2. Dip in or drizzle melted white and milk chocolate over the baked cookies
3. Decorate the baked cookies with beautiful patterns using piped royal icing or a thick glace

MAKING THE 3 INGREDIENT BUTTER COOKIES

These cookies couldn’t be easier to whip up. Easy and quick, it is mixed in one bowl.

Beat the butter and sugar for about 3 to 5 minutes until pale, light and fluffy. 

Sift the flour into the beaten butter mixture and mix gently to combine forming a soft dough.

Wrap the dough in clear wrap and refrigerate for 30 minutes.

Remove from the refrigerator and turn out the dough onto a lightly floured surface. Roll out and cut into any shape you prefer.

Place the cutout shapes onto a baking sheet and bake for 12 to 15 minutes in a preheated oven of 320°F ( 160°C) until golden brown.

TIPS FOR MAKING THIS EASY RECIPE

1. Customize the peanut butter cookies by adding some chocolate chips, ½ teaspoon of vanilla extract, an additional egg (for a softer cookie), or a sprinkle of salt on top.
2. Don’t use crunchy peanut butter. I’ve tried this, and unfortunately the cookie texture becomes too crumbly. A lot of people will swear by the old fashioned cheap peanut butter jars like Skippy or Jiff. I found that the Maranatha one works well and is made with quality ingredients. What they all have in common though is they are not only made with ground peanuts. So you’re looking for something more smooth.
3. Don’t over-bake the cookies. Check on them after 8 minutes, and if the edges start to turn golden, you know they’re done. And keep in mind, these 3 ingredient peanut butter cookies will continue to harden as they cool on the baking sheet.
4. You can mix the dough by hand or with an electric or stand mixer. It’s quicker with an electric mixer, but the ingredients come together fairly easily if you do it by hand.