These soft and chewy 4-Ingredient Sugar Cookies are made without eggs or cake mix and don’t require chilling or rolling. So simple, so good! Perfect for a quick and easy dessert!
Who loves sugar cookies? They are a HUGE favorite in our house. The hubs literally could eat ALL of them in just one day.
But the recipe I have been making for nearly 20 years now always takes so much time and makes such a mess. So I was super happy to find this simple recipe in grandma’s old cookbook that is CRAZY EASY!
As you probably know, traditional sugar cookies require you to chill the dough for several hours before you can roll it out and cut the cookies. So by the time you mix the dough, chill it, roll it out, cut it out and bake all the cookies – the better part of the day is gone.
Don’t even get me started on the time it takes to decorate all those cookies afterward. Then there’s the mess.
Sometimes I’m all for doing that because I want a certain type of cookie. But most of the time, I just want some sugar cookies, without all the mess and work.
Need a Low-Carb version? Don’t miss my Keto Sugar Cookies – just 1 net carb!
4 Ingredient Cookies
What I really love about these cookies – aside from how easy they are – is that they don’t even need frosting, unless you want to add it.
I just add a dusting of granulated sugar before baking and they are come out perfect. Super soft, super chewy without being too thin. I can’t express to you just how in love I am with these cookies.
Here are some commonly asked questions
Should I use salted or unsalted butter?
Since this recipe doesn’t call for salt and I like a hint of salt to pair with the sweetness, I like to use salted butter for this recipe. But you can use unsalted if you prefer.
Can I use a sugar substitute?
Yes, that will work just fine. I suggest a product that offers a 1:1 swap. Keep in mind that because those sweeteners are actually sweeter than granulated sugar, the cookies will then be sweeter than the original recipe.
I have not tested it with a reduced sugar substitute – I am not sure if they will hold together the same way if the dry ingredients are reduced.
How many cookies does this make?
This recipe makes about 18-20 cookies but this will depend on how large or small you make them. I rolled 1″ balls of dough for these cookies.
Can this recipe be doubled?
Yes, absolutely. These cookies are delicious and therefore they go quickly. So if you need more than 18 – I highly recommend doubling this recipe.
3 ingredient sugar cookies
What is the best way to store leftover sugar cookies?
Once the cookies have cooled, place them in an airtight container, and keep at room temperature for up to 4 days. Ours were gone in about 24 hours.
Can I use a different extract?
Yes, I do it often. You can use vanilla extract if you aren’t a big fan of that cherry flavor you get with almond extract. Sometimes I like to do 1/2 a teaspoon of each to balance out the flavors a bit.
HOW DO YOU MAKE 4-Ingredient Sugar Cookies?
- Preheat the oven to 325 degrees and line your baking sheets with parchment paper.
- Combine the butter and sugar in the mixing bowl and beat until well combined.
- Add flour and extract and mix until the dough pulls together. If you are using a hand mixer instead of a stand mixer with a paddle attachment, you may need to use your hands to pull the dough together. It should be smooth and not crumbly.
- Portion out 1″ balls of dough and roll them between your hands to smooth and shape.
- Place the dough on the prepared baking sheet. Press down on top of each ball with the bottom of a glass to flatten the cookies to about 1/2″ thick.
- Sprinkle the unbaked cookies with additional granulated sugar and bake for 14-16 minutes or until golden on the bottom.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.
Do I have to chill the dough?
Nope! That is the best part of this cookie recipe. No chilling is required, which means that you can satisfy that craving in less than 30 minutes.
Don’t miss these other classic cookies!
- White Chocolate Ginger Cookies
- Linzer Cookies
- Red Velvet Crinkle Cookies
- Peanut Butter Blossom Cookies
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how they turned out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cookies too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
To make 4 Ingredient Sugar Cookies you will need…
- butter
- granulated sugar
- all-purpose flour
- almond extract
DON’T MISS THESE HOLIDAY E-BOOKS!
Easy Sugar Cookies
Products I love when making these easy sugar cookies…
This easy 4-ingredient sugar cookie recipe is SUPER SIMPLE and delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made homemade cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this 4-Ingredient Sugar Cookie recipe, you’re going to love these other cookie recipes too. Please click each link below to find the easy, printable recipe!
More Great Goodies
3-Ingredient Peanut Butter Cookies
Eggless Sugar Cookies
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4-Ingredient Sugar Cookies
Ingredients
- 1 cup butter softened
- ⅔ cup granulated sugar + more for sprinkling
- 2 cups all-purpose flour
- 1 tsp almond extract
Instructions
- Preheat the oven to 325 degrees and line your baking sheets with parchment paper.
- Combine the butter and sugar in the mixing bowl and beat until well combined.
- Add flour and extract and mix until the dough pulls together. If you are using a hand mixer instead of a stand mixer with a paddle attachment, you may need to use your hands to pull the dough together. It should be smooth and not crumbly.
- Portion out 1″ balls of dough and roll them between your hands to smooth and shape.
- Place the dough on the prepared baking sheet. Press down on top of each ball with the bottom of a glass to flatten the cookies to about 1/2″ thick.
- Sprinkle the unbaked cookies with additional granulated sugar and bake for 14-16 minutes or until golden on the bottom.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Waterside Monroe says
I love to eat cookies especially the chocolate and sugar ones. This is very tasty and yummy cookies recipe. I will definitely try to make this at home.
Dave says
ABSOLUTELY AMAZING! I made this recipe over the weekend as my family got a late start with decorating the tree and the house. You can smell the greatness all over the house as they were baking. Melts in your mouth favor I can’t wait to make them again for Santa 👍🏾👍🏾 Out of 10 this recipe gets 100
Jeannie says
Reminds me of a shortbread cookie recipe.
Delicious flavor!
Toni says
I made these cookies with Truvia for baking instead of granulated sugar they came out fine. I was a little skeptical at first but was pleasantly surprised.
Dani says
Can roll these out and cut out shapes?
Gina Kleinworth says
Unfortunately, this dough isn’t for rolling. But I do have a very good rolled sugar cookie recipe that is perfect for that.
https://www.kleinworthco.com/fall-sugar-cookies/
T Bodi says
They smell really nice and have a great taste but they came out like crisps than cookie, I will try again with more flour.
Also the batter is rock solid after storing. I don’t know what I did differently sigh.
Gina Kleinworth says
Hmm- so you were chilling the dough? This recipe doesn’t require chilling – so I have never experienced the dough in a cold state. I would imagine it would firm up quite a bit because of the butter.
As for the final cookies, it could be a couple of things – it sounds like maybe the butter was too soft once the cookies were placed in the oven – which would make them spread out more and become thin. It could also be that they were flattened too much during the shaping. Were you baking them on a cold baking sheet (as in not placing the dough on a sheet right after it was removed from the oven from a previous batch) The cold baking sheet is really important to make sure the cookies don’t spread too much.
Ngan says
I made these cookies for nieces and nephews that are allergic to eggs at Christmas time by sprinkling red/white decorations on top. They loved them and requested more so I made a second batch tonight by rolling them in cinnamon & sugar before baking and they turned out delicious. Thanks for the easy recipe ,
Gina Kleinworth says
This makes me so happy to hear. I’m thrilled that they work for those with allergies and that addition of cinnamon/sugar sounds incredible!!!! Thank you!
May says
So simple and perfect for a quick sugar cookie dough!!
Kimberly says
Can you use self-rising flour instead of plain?
Gina Kleinworth says
I’m not sure how that would turn out as self-rising flour contains additional leavening agents such as baking powder and salt. If you decide to try it, I’d love to know the outcome. You might end up with a puffier cookie.
Lacy Alvarado says
Awesome fast recipe! Made for a quick treat thank you for sharing!
Gina Kleinworth says
That’s GREAT!!!! I’m so glad you loved them as much as we do!
Jan says
Very good! Quick and easy. I love the no chill part! My granddaughter loves these. Will certainly make them again.
Annette Pusateri says
Can I do cutouts with this recipe
Gina Kleinworth says
No- this recipe won’t work for rolling and cutting out. I’m sorry.
Sandra says
Can these be made a couple weeks before Christmas and store in freezer if so how to store
Gina Kleinworth says
I have never done it – but I would imagine they would store fine. They might lose some of their chewiness and texture once frozen and then thawed. Make sure to wrap each one individually in plastic wrap. Then place them all in a ziptop bag before freezing to keep as much of the air out as possible.
Iris says
What kind of butter do you use? Salted or unsalted?
Gina Kleinworth says
You can use either – Please refer to the FAQ section of the post where this is discussed for further details.
Edie says
Amazing cookies! Delicious, simple and quick! I used 1 T of almond extract and 1 t vanilla. Also used as a quick base for strawberry shortcake!
Brittney Farley says
Can you use self rising flour for this recipe?
Gina Kleinworth says
You know, I have never tried it because this recipe already has the egg as the leavening ingredient. I’m not sure how they will turn out. So if yo give it a try – please share how that worked.
d says
Made these with the grandkids. Grandson they tasted like flour and butter. I agree the texture was crumbly and dry.
Gina Kleinworth says
Sorry to hear that – it sounds like the dry ingredients were over-measured. Did you scoop from a compacted bag or fluff, and then spoon and level when measuring out the flour? They shouldn’t be dry or crumbly. They should be soft, chewy, and buttery.
Laura says
Can I use vanilla extract instead of almond extract?
Also, can I use cookie cutter shape for these? My son is allergic to eggs and I want to make cookies for his brother birthday party so he can have some
Gina Kleinworth says
ANy flavor extract will work – they just won’t have the “classic” sugar cookie flavor without the almond.
This is not roll out and cut dough. It won’t hold shape for that purpose. This is best as a drop cookie that we roll into balls.