3 Ingredient Sugar Cookie Recipe

stack of 5 sugar cookies with the top one missing a bite

3 Ingredient Sugar Cookie Recipe

Make delicious 3 Ingredient Sugar Cookies with basics you already have! This simple recipe delivers classic sugar cookies in roughly 30 minutes. Soft, buttery, and perfectly sweet.

5 from 1 vote

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Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 15

Cook Time: 12

Cool: 5

Total Time: 32

Servings: cookies

Author: Jennifer Stewart

Ingredients

1 cup unsalted butter room temperature
⅔ cup granulated sugar plus ¼ cup extra for coating the cookies
2 cups all-purpose flour

Instructions

Preheat the oven to 325°F.
Add the butter and ⅔ cup sugar to a large mixing bowl and beat with an electric mixer until fully combined and smooth.
Add the flour to the bowl and mix until well combined. Scrape down the sides of the bowl with a rubber spatula and mix once more to ensure all ingredients are fully incorporated.
Scoop out 1 tablespoon-sized portions of dough and roll them into balls between your hands.
Roll the dough balls in the extra ¼ cup of sugar.
Place the dough balls, evenly spaced, on a baking sheet lined with parchment paper.
Press each cookie down slightly with the bottom of a glass cup.
Bake the cookies in the preheated oven for 12 minutes, or until the bottoms are a light golden-brown color.
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Store any leftover cookies in an airtight container for up to 5 days.

Notes

Better butter - Bring to room temperature. It makes mixing much easier and creates smoother dough. Beat butter and sugar until fully combined and smooth.
Don't skip the sugar coating - Rolling dough balls in extra sugar adds sparkle and slight crunch to the outside of the cookies. Line baking sheets with parchment paper for easy cleanup.
Flatten before baking - Press cookies down with glass bottom as they don't spread much on their own. Be sure to grease the glass so they don't stick.
Rest after baking - Let cookies sit on baking sheet 5 minutes before moving to cooling rack. This prevents breaking and helps them set up properly.

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