These simple 3-ingredient butter cookies are crisp, tender, and melt right in my mouth. Made with just butter, powdered sugar, and flour, they’re the kind of treat I turn to when I want something elegant yet effortless. Whether I’m baking for a holiday, a tea party, or just a quiet evening snack, these cookies never disappoint.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly minimal but delivers maximum flavor and texture. The buttery richness combined with a melt-in-the-mouth feel makes these cookies irresistible. I don’t need fancy ingredients or tools to get impressive results — just a bowl, a mixer, and a bit of patience. They also look stunning when piped, which means they’re perfect for gifting or special occasions. Best of all, since there are only three main ingredients, I can easily whip up a batch without a trip to the store.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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227 g butter (softened)
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118 g powdered sugar
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256 g all-purpose flour
directions
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I start by preheating the oven to 350°F (177°C) and lining my baking sheets with parchment paper or silicone mats.
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Then, I cream together the softened butter and powdered sugar at high speed until the mixture becomes light, fluffy, and pale.
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Slowly, I add in the flour, mixing on low at first and then gradually increasing the speed until the dough comes together.
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I transfer the dough into a piping bag fitted with a large open star tip, then pipe out my desired shapes, spacing them about an inch apart. If I’m short on time, I’ll roll out the dough and cut shapes or just scoop small dough balls instead.
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To help the cookies hold their shape, I chill the piped dough in the refrigerator for about 30 minutes.
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Finally, I bake the cookies for 15 to 20 minutes, or until the edges and surface begin to turn lightly golden. Once out of the oven, I let them cool on the baking sheet before moving them to a wire rack.
Servings and timing
This recipe yields about 24 cookies. It takes around 20 minutes to prep, 15–20 minutes to bake, and roughly 40 minutes total including chilling time. Perfect when I want a quick treat that still feels homemade and special.
Variations
Sometimes I like to add a splash of vanilla extract or almond extract to give these cookies a subtle twist, even though it goes beyond the original three ingredients. For a citrusy note, I’ll mix in a bit of lemon or orange zest. I’ve also dipped the cooled cookies halfway in melted chocolate for an elegant finish or added sprinkles before baking for a festive touch.
storage/reheating
I store these butter cookies in an airtight container at room temperature for up to one week. If I need them to last longer, I freeze them in a sealed bag or container, layering parchment paper between them to prevent sticking. They don’t really need reheating, but if I want to freshen them up, I pop them in a 300°F (150°C) oven for about 3–5 minutes.
FAQs
How do I keep my butter cookies from spreading too much?
I always chill the shaped dough before baking — about 30 minutes in the fridge does the trick. This helps maintain their shape and keeps them from spreading flat in the oven.
Can I use granulated sugar instead of powdered sugar?
Technically yes, but I stick with powdered sugar because it gives the cookies a finer, melt-in-the-mouth texture. Granulated sugar will make them a bit coarser and crispier.
Can I make the dough ahead of time?
Yes, I often prepare the dough in advance. I store it in the refrigerator for up to 3 days or freeze it for up to a month. When I’m ready to bake, I let it sit at room temperature for a few minutes before piping or shaping.
Do I have to pipe the cookies?
Not at all. While piping gives them a fancy look, I sometimes just roll the dough into balls or use a cookie cutter. The taste and texture stay the same, no matter how I shape them.
Why do my cookies turn out too soft or crumbly?
Soft cookies usually need a bit more baking time. If they’re too crumbly, I double-check that I measured the flour correctly and creamed the butter and sugar long enough. Overmixing after adding flour can also make them tough, so I mix just until combined.
Conclusion
These 3-ingredient butter cookies are proof that less really can be more. With just a few pantry staples and a bit of love, I can create a batch of tender, buttery cookies that feel both nostalgic and elegant. Whether I’m a seasoned baker or just starting out, this is a recipe I return to time and time again.
3-Ingredient Butter Cookies
- Prep Time: 20 minutes
- Cook Time: 15‑20 minutes
- Total Time: 40 minutes (including chilling)
- Yield: About 24 cookies
- Category: Cookies / Dessert
- Method: Baking
- Cuisine: Western / General
- Diet: Vegetarian
Description
Simple, crisp butter cookies made with only 3 ingredients — butter, sugar, and flour — that melt in your mouth.
Ingredients
- 227 g butter (softened)
- 118 g powdered sugar
- 256 g all‑purpose flour
Instructions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Cream together the softened butter and powdered sugar at high speed until the mixture is light, fluffy and pale in color.
- Slowly add the flour, mixing at low speed at first, then higher, until the dough just comes together.
- Transfer dough into a piping bag (with a large open star tip or similar) and pipe your desired shapes, spacing cookies about 1 inch apart. (Alternatively, you could roll out and cut or simply scoop small balls.)
- Chill the shaped dough in the refrigerator for ~30 minutes to help prevent spreading.
- Bake for about 15‑20 minutes, or until the edges and surface begin to turn light brown. Let cool on the baking sheet before moving to a wire rack.
Notes
- Using unsalted butter is recommended, but salted works too — adjust salt if needed.
- Chilling the dough is important to maintain cookie shape and prevent excessive spreading.
- Powdered sugar gives a more delicate, crisp texture than granulated sugar.
- You can add optional flavorings like vanilla extract or zest, though that goes beyond 3 “core” ingredients.
Nutrition
- Serving Size: 1 cookie
- Calories: ≈ 123 kcal
- Sugar: ≈ 5 g
- Fat: ≈ 7 g
- Saturated Fat: ≈ 5 g
- Carbohydrates: ≈ 13 g
- Fiber: ≈ 0.3 g
- Protein: ≈ 1 g
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