{3 Ingredient} Sugar Cookies
{3 Ingredient} Sugar Cookies balances sweetness, structure, and texture for a dessert that slices or scoops cleanly.
About This Recipe
{3 Ingredient} Sugar Cookies needs the right balance of sweetness, structure, and cooling time.
Mix carefully and let it cool or set fully before serving.
Ingredients
- ✓1 cup butter (room temperature)
- ✓2/3 cup + 3 tablespoons granulated sugar (divided)
- ✓2 cups + 1 tablespoon all-purpose flour (spooned and leveled)
- ✓1 teaspoon vanilla ((optional, but recommended))
- ✓rainbow sprinkles or nonpareils ((optional, but recommended))
Ingredient Notes
- Flour or structure: Measure carefully so the dessert sets with the right texture.
- Sugar: Sugar affects both sweetness and browning.
- Fat: Butter, oil, or cream adds richness and tenderness.
- Cooling time: Let the dessert cool before slicing or storing.
Instructions
- 1
Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
- 2
In a medium bowl, using a handheld electric mixer, beat together the butter and 2/3 cup sugar until combined. (It might be a little gritty - that's ok.)
- 3
Add in flour and blend well (then blend in the vanilla, if using.)
- 4
After blending the dough, pinch off a bit and press it with your fingers. It should come together very easily and be soft, buttery, and smooth. If it feels crumbly at all, keep kneading it a little.
- 5
Using a cookie scoop, scoop out 1-inch size balls, then knead and roll in the palms of your hands until they feel soft and smooth.
- 6
Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated; transfer to the baking sheets 2 inches apart.
- 7
With the bottom of a measuring cup or glass, press down on the balls to flatten. Sprinkle with some nonpareils (if using) and lightly press down again just so they stick. (The dough 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 a bit to a normal size cookie.)
- 8
Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom.
- 9
Remove form the oven and let rest on the baking sheets for at least 10-15 minutes (don't skip this step!) Then eat or transfer to a cooling rack to cool completely.
Katy’s Kitchen Tips
- Measure carefully for the best texture.
- Do not overmix once the structure is formed.
- Use the pan size listed by the method.
- Cool before slicing, frosting, or storing.
Variations and Substitutions
- Chocolate finish: Add chocolate chips, cocoa, or shaved chocolate.
- Nutty version: Add toasted nuts if they fit the dessert.
- Fruit option: Serve with berries, banana, or citrus zest.
- Salted finish: Add a small pinch of salt to balance sweetness.
What to Serve With {3 Ingredient} Sugar Cookies
Serve {3 Ingredient} Sugar Cookies with coffee, tea, whipped cream, fresh fruit, or a scoop of ice cream.
Storage and Reheating
Store covered in the refrigerator if the dessert is creamy or contains dairy.
Keep tightly wrapped so it does not dry out or absorb odors.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make cakes, cookies, or fillings heavy.
- Wrong pan size: A different pan changes thickness and timing.
- Slicing hot: Many desserts need cooling time to set.
- Loose storage: Uncovered desserts dry out quickly.
FAQ
Can I make {3 Ingredient} Sugar Cookies ahead?
Yes. Most desserts benefit from cooling or chilling time.
How should I store it?
Keep it tightly covered according to whether it is frozen, chilled, or room temperature.
Can I change the flavor?
Yes. Add compatible fruit, chocolate, nuts, spices, or extracts.
Why is the texture off?
Heat level, mixing, chilling time, or measurement changes can affect texture.
Nutrition Facts
- Calories: 90 kcal
- Carbohydrates: 10 g
- Cholesterol: 14 mg
- Fiber: 1 g
- Protein: 1 g
- Sugar: 4 g
- Fat: 5 g
- Saturated Fat: 3 g