I first made these three-ingredient, egg-free sugar cookies when I wanted something fast for an impromptu cookie swap. They’re ridiculously simple — just butter, sugar, and self-rising flour — and they bake up into tender, slightly crisp-edged rounds that everyone mistakes for a more complicated cookie. If your pantry is short but your sweet tooth isn’t, this is the recipe to turn to. For other quick, pantry-based bakes, I often pair these treats with easy snacks like soft pretzels when feeding a crowd.

What makes this recipe special

These cookies are perfect when you need a fast, reliable sugar cookie without eggs or a long ingredient list. Why they stand out:

Minimal ingredients: 3 pantry staples most households already have.
Egg-free: great for egg allergies, eggless diets, or when you’ve run out of eggs.
Forgiving technique: no creaming to perfection or delicate mixing steps — beginners do fine.
Versatile: roll, cut, press, or flatten — they take icing or sprinkles well.

If you bake a lot of simple, no-fuss recipes at home, this one fits right alongside other easy doughs like this no-yeast pizza dough.

“I made these for a weeknight bake — five minutes to the bowl, ten minutes in the oven, and gone within an hour. Perfect for last-minute dessert.” — Happy tester

How this recipe comes together

Quick overview so you know what to expect:

Soften butter to room temperature so it creams easily with sugar.
Beat butter and sugar until pale and fluffy; this traps air and gives lift without eggs.
Add self-rising flour and mix just until a soft dough forms. Don’t overwork it.
Shape: roll into balls and flatten, or roll and cut for shapes.
Bake at moderate temperature until edges are lightly golden. Cool on a rack before decorating.

This is a straightforward, low-effort process — no chilling required unless you prefer easier slicing or crispier edges.

What you’ll need

1 cup (226g) unsalted butter, softened (or salted if that’s what you have; reduce added salt).
1 cup (200g) granulated sugar.
2 cups (240–260g) self-rising flour.

Notes and substitutions:

Self-rising flour contains baking powder and salt. If you only have all-purpose flour, use 2 cups all-purpose + 2 teaspoons baking powder + 1/4 teaspoon salt.
For dairy-free/vegan: swap vegan butter of similar firmness; texture will be slightly different but still tasty.
Optional add-ins: 1 teaspoon vanilla extract, a pinch of cinnamon, or lemon zest for flavor — add to the butter-sugar step.

How to prepare it

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
In a mixing bowl, beat the softened butter and granulated sugar until pale and somewhat fluffy — about 2–3 minutes with an electric mixer, or a little longer by hand.
Add the self-rising flour in two additions. Mix on low speed or fold with a spatula until the dough just comes together. The dough should be soft but not sticky; add a tablespoon more flour if too wet.
Scoop tablespoon-sized portions (or use a small cookie scoop) and roll into balls. Place 2 inches apart on the prepared sheet. Flatten gently with the bottom of a glass or the palm of your hand to about 1/4–1/2 inch thick. If you like cutouts, press dough between two sheets of parchment and cut shapes.
Bake 8–12 minutes, until the edges are set and very lightly golden. Middle may look slightly pale — that’s fine. Overbaking makes them dry.
Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a cooling rack. Decorate when completely cool.

How to serve Quick and easy sugar cookies made with only 3 pantry ingredients and no egg! So simple and foolproof, you…

Best ways to enjoy them:

Classic: dust with powdered sugar or brush with a simple glaze (powdered sugar + milk + vanilla).
Dressed up: spread with buttercream or cream cheese frosting and add sprinkles for parties.
Cozy pairing: serve warm with tea, coffee, or a bowl of soup — they’re surprisingly nice alongside something savory like butternut squash and sweet potato soup.
Packable treat: they travel well in a tin for lunchboxes or potlucks.

Storage and reheating tips

Room temp: Store cooled cookies in an airtight container at room temperature for 3–4 days. Separate layers with parchment to prevent sticking.
Refrigerator: If you use perishable frosting, refrigerate; bring to room temp before serving for best texture.
Freezing: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze unbaked dough balls for quick bakes later — add a minute to the bake time.
Reheating: Warm in a 300°F (150°C) oven for 3–5 minutes to refresh crisp edges, or microwave for 10–15 seconds for a warm, soft bite.

Food safety note: these cookies are egg-free, so they’re safe from egg-related raw risks, but keep butter-based dough refrigerated if storing for more than a day before baking.

Extra advice

Butter temperature matters: too cold and it won’t cream; too soft and the cookies spread too thin. Room-temperature but still slightly cool is ideal.
Don’t overmix after adding flour — that develops gluten and makes cookies tough. Mix until just combined.
Uniform size = even baking. Use a scoop for consistency.
For crisp edges with a tender center: flatten balls slightly before baking. For thicker, chewier cookies, chill dough for 20–30 minutes.
If you like cutouts, chill rolled dough briefly so shapes hold.

Creative twists

Lemon sugar cookies: add 1 teaspoon lemon zest and finish with a lemon glaze.
Chocolate-dipped: half-dip cooled cookies in melted chocolate and let set.
Spice variation: add 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg for a fall-flavored cookie.
Sprinkle crunch: press sanding sugar on top before baking for sparkle.
Gluten-free option: try a 1:1 gluten-free flour blend that contains xanthan or guar gum; texture will vary, so test a small batch first.

Your questions answered

Q: Can I make these without self-rising flour?
A: Yes — combine 2 cups all-purpose flour with 2 teaspoons baking powder and 1/4 teaspoon salt to substitute. Fold that in the same way you would the self-rising flour.

Q: How do I make them vegan?
A: Use a firm vegan butter stick that’s formulated for baking. Flavor and texture will be close; avoid tub spreads as they contain more water and will change the dough.

Q: Will these spread too much in the oven?
A: If butter is overly soft or you flatten too thin, they will spread. Chill dough 10–20 minutes if you want thicker cookies, and measure butter at room temp rather than melted.

Q: Can I sandwich jam between two of these?
A: Yes — use a small amount of jam so it doesn’t ooze. Consider chilling the sandwich briefly so the jam sets.

Q: What’s the best way to get crisp edges and a soft center?
A: Flatten the dough slightly before baking and watch the edges — pull them when edges are set but centers still pale. Cool on the sheet briefly for carryover cooking.

Conclusion

If you want a classic, no-fuss sugar cookie that relies on pantry staples and skips eggs, this simple method delivers every time. For an alternate three-ingredient spin and extra background on similar quick sugar cookie recipes, see this Easy Sugar Cookie Recipe (only 3 ingredients!) | Belly Full. If you’re curious about other traditional sugar cookie techniques and a slightly different family-style approach, check out this Amish Sugar Cookies recipe – The Gold Lining Girl.

Egg-Free Sugar Cookies

Simple and quick sugar cookies made with just three pantry staples: butter, sugar, and self-rising flour. Perfect for those on egg-less diets or when you're short on ingredients!

Prep Time 5

Cook Time 10

Total Time 15

Serving Size cookies

Ingredients

Main ingredients

1 cup unsalted butter, softened or salted if that’s what you have; reduce added salt
1 cup granulated sugar
2 cups self-rising flour If using all-purpose flour, add 2 teaspoons baking powder and 1/4 teaspoon salt.

Instructions

Preparation

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
In a mixing bowl, beat the softened butter and granulated sugar until pale and somewhat fluffy — about 2-3 minutes with an electric mixer or a little longer by hand.
Add the self-rising flour in two additions. Mix on low speed or fold with a spatula until the dough just comes together. The dough should be soft but not sticky; add a tablespoon more flour if too wet.
Scoop tablespoon-sized portions (or use a small cookie scoop) and roll into balls. Place 2 inches apart on the prepared sheet.
Flatten gently with the bottom of a glass or the palm of your hand to about 1/4–1/2 inch thick.
Bake for 8–12 minutes, until the edges are set and very lightly golden.
Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a cooling rack. Decorate when completely cool.

Notes

Store cooled cookies in an airtight container at room temperature for 3–4 days. Freeze baked cookies in a single layer for up to 3 months. If using perishable frosting, refrigerate cookies.