Okay, listen up! If you’ve ever thought baking was too complicated or took too much time, you NEED these 3-ingredient butter cookies in your life. Seriously, just three things you probably already have in your pantry and fridge, and about 30 minutes from start to cookie-in-hand. It’s almost criminal how easy they are!
I first stumbled upon a version of these years ago when I was desperate for something sweet but had absolutely zero energy for a fussy recipe. I mean, who has time for a million steps and fancy ingredients on a Tuesday night, right? I tweaked it a bit over time, figuring out the perfect ratio to get that classic, melt-in-your-mouth buttery goodness. These aren’t some sad, flat discs – they’re proper, delightful little cookies. Trust me, once you make these, they’ll be your new go-to for everything from unexpected guests to sudden sweet cravings.
Why You’ll Love These 3-Ingredient Butter Cookies
Okay, so why bother with *these* butter cookies when there are a million recipes out there? Simple! Because they are:
- Lightning Fast: Seriously, you can whip these up before your oven even finishes preheating.
- Ridiculously Simple: Just three ingredients. That’s it! No weird stuff you have to hunt down.
- Absolutely Delicious: They taste like classic, comforting butter cookies. Rich, buttery, and melt-in-your-mouth good.
- The Ultimate Easy Win: Perfect for beginners, kids, or anyone who just wants cookies NOW.
It’s the magic of keeping it simple, folks!
Essential Ingredients for 3-Ingredient Butter Cookies
Alright, the moment of truth! What are these magical three ingredients that make such glorious butter cookies? It’s not rocket science, I promise. You’ll need:
- One cup (that’s two sticks!) of **unsalted butter**. This is super important – make sure it’s softened, but *not* melted. We’ll talk more about that in a sec!
- Half a cup of **granulated sugar**. Just your standard white sugar will do the trick here.
- Two cups of **all-purpose flour**. The workhorse of the baking world!
See? Told you it was simple. Nothing fancy, nothing weird. Just the basics doing some serious heavy lifting to create cookie perfection.
Ingredient Notes and Potential Substitutions
Now, a couple quick thoughts on those ingredients. I always go for **unsalted butter** because it gives me control over the saltiness, but if you only have salted, just know your cookies might be a tiny bit saltier (which isn’t necessarily a bad thing!). As for the sugar, I stick to granulated for that classic texture, but some folks have used powdered sugar for a melt-away texture, though I haven’t personally tested that one extensively. Stick to all-purpose flour for this recipe; other flours might mess with the texture and moisture balance, and we want these to be *perfect* 3-ingredient butter cookies!
Equipment Needed for Your 3-Ingredient Butter Cookies
Okay, you’ve got your three ingredients ready to rock! Now, let’s talk tools. Good news – you don’t need much fancy gear for these little beauties. You’ll want a couple of **mixing bowls** (one for the dough, maybe a small one for prepping), a **baking sheet** (or two!), some **parchment paper** to line those sheets (trust me, makes cleanup a dream!), and something to mix with. A **hand mixer** or **stand mixer** makes creaming the butter and sugar super easy, but a sturdy **wooden spoon** and some elbow grease work perfectly fine too!
How to Make the Perfect 3-Ingredient Butter Cookies
Alright, you’ve got your ingredients, your trusty bowl, and you’re ready to go! This is where the magic happens, and I promise it’s SO easy. Follow these steps, and you’ll have a batch of warm, delicious 3-ingredient butter cookies in no time:
- Get Your Oven Ready: First things first, crank up that oven! Preheat it to 350°F (that’s 175°C). While it’s heating, line your baking sheets with parchment paper. This is non-negotiable in my kitchen – makes cleanup a breeze and prevents sticking!
- Cream the Butter and Sugar: In your nice big mixing bowl, add that softened butter and the granulated sugar. Now, beat them together until they’re light and fluffy. If you’re using a mixer, medium speed is great. If you’re going old school with a spoon, get those arm muscles ready! You want it to look pale yellow and airy, not greasy.
- Add the Flour (Gently!): Here’s a crucial step. Gradually add your flour to the butter and sugar mixture. I usually do it about a cup at a time. Mix it in on a low speed if using a mixer, or just gently fold it with your spoon, until everything is *just* combined. You’ll see some dry streaks, and that’s totally fine! **Do not overmix.** Seriously, stop mixing as soon as you don’t see big patches of dry flour anymore. Overmixing develops gluten, and we want tender cookies, not tough ones.
- Shape ‘Em Up: Now for the fun part! Grab small bits of dough – about a tablespoon worth – and roll them into little balls between your palms. Place them on your prepared baking sheets, leaving a little space between them (they won’t spread a ton, but give ’em room to breathe).
- Flatten and Decorate (Optional): Take the bottom of a glass or a fork and gently press down on each cookie dough ball to flatten it slightly. You can make a cute criss-cross pattern with a fork if you like!
- Bake ‘Til Golden: Pop those baking sheets into your preheated oven. Bake for 12 to 15 minutes. You’re looking for the edges to be lightly golden. The tops might still look a little pale, and that’s okay!
- Cool Down: Once they’re done, carefully take the baking sheets out of the oven. Let the cookies sit on the sheet for just a few minutes before you even *think* about moving them. They’re delicate when hot! Then, use a spatula to gently transfer them to a wire rack to cool completely.
And there you have it! A batch of perfect, easy 3-ingredient butter cookies ready for devouring.
Tips for Success with 3-Ingredient Butter Cookies
Just a few little pointers to make sure your 3-ingredient butter cookies are absolutely perfect every time! Remember that softened butter is key – it should be pliable but not melty at all. Also, seriously, **do not overmix** after adding the flour; that’s the biggest mistake folks make. Don’t worry if they seem a little soft right out of the oven; they’ll firm up beautifully as they cool on the wire rack. Try to make your dough balls roughly the same size so they bake evenly!
Frequently Asked Questions About 3-Ingredient Butter Cookies
Okay, so you’ve made a batch (or three!) of these simple butter cookies, and maybe a couple questions popped into your head. Totally normal! Here are some common ones I get about these easy 3-ingredient butter cookies:
Q: Why are my cookies spreading too much?
A: This usually happens if your butter was too soft (like, melted!) when you started, or if your kitchen is super warm. Make sure your butter is just softened enough to cream easily, and if your dough feels really soft, pop it in the fridge for 15-20 minutes before rolling the balls.
Q: Can I add vanilla or other extracts?
A: Absolutely! While the beauty of these is keeping it to just three ingredients, adding a teaspoon of vanilla extract (or almond extract!) will definitely give them another layer of classic cookie flavor. It won’t mess with the texture at all.
Q: How long do these 3-ingredient butter cookies last?
A: If you can manage not to eat them all in one sitting (good luck!), they’ll stay fresh in an airtight container at room temperature for about 4-5 days. They might lose a tiny bit of crispness, but the buttery goodness is still there!
Q: Can I freeze the dough?
A: Yes! You can roll the dough into a log, wrap it tightly in plastic wrap, and freeze it for up to a month. When you want fresh butter cookies, just slice the log into rounds and bake them from frozen, adding a few extra minutes to the baking time.
These simple cookies are pretty forgiving, but these tips should help if you run into any little bumps!
Estimated Nutritional Information
Just a quick note on the nutrition info I’ve included: remember that these numbers are just estimates. They can totally change depending on the specific brands of butter and flour you use, and how big you make your cookies! Think of it as a helpful guideline, not a strict rule book.
Storing and Enjoying Your 3-Ingredient Butter Cookies
Okay, you’ve got a batch of warm, perfect 3-ingredient butter cookies cooling on the rack – now what? If by some miracle you don’t devour them all immediately (seriously, hats off to your willpower!), you’ll want to store them properly. Pop those cooled completely cookies into an airtight container. They’ll stay lovely and fresh at room temperature for about 4 or 5 days. I don’t usually reheat them, but if you want that just-baked warmth, a few seconds in the microwave or a low oven can work. But honestly? They’re perfect just as they are. Grab a glass of milk, your favorite hot drink, or just enjoy the simple, buttery goodness!
Print
Ridiculously Easy 3-Ingredient Butter Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Whip up simple, delicious butter cookies with just three ingredients. Perfect for a quick sweet treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C).
- Cream softened butter and sugar in a large bowl until light and fluffy.
- Gradually add flour, mixing until just combined.
- Roll dough into small balls and place on a baking sheet lined with parchment paper.
- Flatten each ball with the bottom of a glass or fork.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use softened but not melted butter.
- Do not overmix the dough after adding the flour.
- Cookies will firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 0mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 18mg
Keywords: butter cookies, 3 ingredient cookies, easy cookies, simple cookies