Sometimes the most extraordinary treats come from the simplest ingredients. My grandmother used to make these 3 ingredient butter cookies whenever unexpected guests dropped by, and they never failed to impress. With just butter, sugar, and flour, these delicate, melt-in-your-mouth cookies prove that you don’t need a pantry full of ingredients to create something truly special.
These aren’t just any ordinary cookies; they’re buttery, tender, and have that perfect crumbly texture that makes them absolutely irresistible. The beauty of this recipe lies in its simplicity and versatility. Whether you’re a beginner baker feeling intimidated by complex recipes or an experienced cook looking for a quick sweet fix, these butter cookies deliver every single time. They’re perfect for afternoon tea, holiday gift giving, or those moments when you need homemade comfort food without the fuss.
Ingredients
Main Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ½ cup powdered sugar, sifted
- 1½ cups all-purpose flour
Optional Add-ins:
- 1 teaspoon vanilla extract (for extra flavor depth)
- Pinch of salt (enhances the butter flavor)
Substitution Options:
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend
- Dairy-free: Use high-quality vegan butter sticks (avoid tub varieties)
- Lower sugar: Reduce powdered sugar to ⅓ cup for less sweetness
- Flavor variations: Add lemon zest, almond extract, or cocoa powder
Time & Planning
Prep time: 15 minutes
Baking time: 12-15 minutes
Total time: 30 minutes
Make-ahead tips: Cookie dough can be wrapped and refrigerated for up to 3 days or frozen for 3 months. Baked cookies stay fresh for a week in an airtight container.
Time-saving advice: While your first batch bakes, shape the remaining dough. This allows you to have continuous batches going, cutting your total kitchen time in half.
How to Make It
1. Prepare Your Workspace
Preheat your oven to 325°F and line baking sheets with parchment paper. Make sure your butter is properly softened-it should give slightly when pressed but not be melting or oily.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes. The mixture should look pale and airy. This step is crucial for achieving that tender, melt-in-your-mouth texture.
3. Add the Flour
Gradually mix in the flour until just combined. Don’t overmix, stop as soon as you don’t see dry flour streaks. The dough should hold together when squeezed but remain somewhat crumbly.
4. Shape the Cookies
Roll the dough into walnut-sized balls and place them 2 inches apart on your prepared baking sheets. Gently flatten each ball with a fork, creating a classic crosshatch pattern, or use the bottom of a glass for smooth, round cookies.
5. Bake to Perfection
Bake for 12-15 minutes until the edges are just set and very lightly golden. The centers should still look slightly underbaked they’ll continue cooking on the hot pan after removal.
6. Cool Completely
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking and ensures the perfect texture.
Nutrition Overview
Per cookie (makes approximately 24 cookies):
- Calories: 95
- Fat: 6g
- Carbohydrates: 10g
- Protein: 1g
- Sugar: 4g
These cookies are naturally vegetarian and provide a moderate amount of calories per serving. The butter contributes healthy fats, while the simple carbohydrates offer quick energy. Nutritional values may vary based on ingredient brands and exact measurements used.
Healthier Variations
Lower Calorie Option: Replace half the butter with unsweetened applesauce and reduce sugar to ⅓ cup. The cookies will be slightly less rich but still delicious.
Whole Grain Version: Substitute ½ cup of the all-purpose flour with whole wheat pastry flour for added fiber and nutrients.
Protein Boost: Add 2 tablespoons of almond flour, reducing regular flour by the same amount. This adds protein and creates a subtle nutty flavor.
Serving Ideas
These versatile cookies shine in numerous settings. Serve them alongside afternoon tea or coffee for an elegant touch. They’re perfect for cookie platters, lunchbox treats, or crumbled over ice cream for an instant dessert upgrade.
During holidays, dust them with colored sugar before baking or drizzle with melted chocolate once cooled. They pair beautifully with fresh berries, complement cheese boards surprisingly well, and make thoughtful homemade gifts when packaged in decorative tins.
Common Mistakes & How to Fix Them
Tough, dense cookies: This usually happens from overmixing the flour or using melted butter. Mix just until combined and ensure butter is softened, not melted.
Cookies spreading too much: Your butter might be too warm, or the dough needs chilling. Refrigerate shaped cookies for 15 minutes before baking.
Cookies too crumbly: The dough might be too dry. Add butter one tablespoon at a time until the dough holds together when squeezed.
Uneven baking: Rotate your baking sheet halfway through baking time and ensure cookies are similar sizes.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to one week. Layer between parchment paper to prevent sticking.
For longer storage, freeze baked cookies for up to 3 months in freezer-safe containers. Thaw at room temperature for 30 minutes before serving.
Raw cookie dough freezes beautifully, shape into balls, freeze on baking sheets, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to baking time.
Final Thoughts
These 3 ingredient butter cookies prove that simplicity often creates the most memorable treats. With minimal ingredients and maximum flavor, they’re destined to become your go-to recipe for any occasion. The beauty lies in their foolproof nature, even beginning bakers will achieve professional-looking results.
Give this recipe a try and discover how three simple ingredients can create something truly extraordinary. Feel free to share your own variations or creative serving ideas in the comments below!
For more Recipes follow me in Pinterest.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but reduce or omit any additional salt in the recipe. Salted butter works well and adds a subtle savory note that many people enjoy.
Why do my cookies fall apart?
This usually indicates the dough is too dry or hasn’t been mixed enough to bind properly. Add softened butter one tablespoon at a time until the dough holds together.
Can I make these cookies without powdered sugar?
You can substitute granulated sugar, but use only ⅓ cup as it’s sweeter than powdered sugar. The texture will be slightly different but still delicious.
How do I know when the cookies are done?
Look for edges that are just set and very lightly golden. The centers should appear slightly underbaked-they’ll finish cooking on the warm pan.
Can I double this recipe?
Absolutely! This recipe doubles and triples beautifully. Just ensure you have enough baking sheets and oven space for efficient baking.
What’s the best way to soften butter quickly?
Cut cold butter into small cubes and let sit at room temperature for 15-20 minutes, or grate frozen butter and let it soften for 10 minutes.
3 Ingredient Butter Cookies Recipe Made Easy
- Total Time: 30 minutes
Description
These classic butter cookies are tender, buttery, and melt-in-your-mouth delicious, made with just butter, sugar, and flour. Perfect for tea time, gift-giving, or a simple, fuss-free treat.
Ingredients
Main Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ½ cup powdered sugar, sifted
- 1½ cups all-purpose flour
Optional Add-ins:
- 1 teaspoon vanilla extract (for extra flavor depth)
- Pinch of salt (enhances the butter flavor)
Substitution Options:
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend
- Dairy-free: Use high-quality vegan butter sticks (avoid tub varieties)
- Lower sugar: Reduce powdered sugar to ⅓ cup for less sweetness
- Flavor variations: Add lemon zest, almond extract, or cocoa powder
Instructions
Prep Oven & Baking Sheets
Preheat oven to 325°F (163°C). Line baking sheets with parchment paper. Ensure butter is softened not melted.Cream Butter and Sugar
Beat butter and powdered sugar together until light, fluffy, and pale, about 3-4 minutes.Add Flour
Gradually mix in flour until just combined. The dough should hold together when squeezed but remain slightly crumbly.Shape Cookies
Roll dough into walnut-sized balls. Place 2 inches apart on prepared sheets. Flatten gently with a fork (crosshatch pattern) or glass bottom.Bake
Bake for 12–15 minutes until edges are just set and lightly golden; centers may look slightly underbaked.Cool
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Tips & Variations
Lower Calorie: Replace half the butter with unsweetened applesauce and reduce sugar to ⅓ cup.
Whole Grain: Substitute ½ cup of flour with whole wheat pastry flour.
Protein Boost: Add 2 tablespoons almond flour (reduce all-purpose flour by same amount).
Flavor Variations: Try lemon zest, almond extract, or cocoa powder in the dough.
Common Mistakes & Fixes
Tough cookies: Avoid overmixing; use softened, not melted butter.
Cookies spreading too much: Chill dough 15 minutes before baking.
Crumbly cookies: Dough too dry; add butter 1 tbsp at a time.
Uneven baking: Rotate sheets halfway; shape cookies evenly.
Storage
Room Temperature: Airtight container for up to 1 week.
Freezer: Baked cookies: up to 3 months; raw dough: shape into balls, freeze, then bake from frozen (add 1–2 min baking time).
- Prep Time: 15 minutes
- baking time: 12-15 minutes
Nutrition
- Calories: 95
- Sugar: 4g
- Fat: 6g
- Carbohydrates: 10g
- Protein: 1g