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

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.
