3 Ingredient Butter Cookies

You guys, I just whipped up these 3 ingredient butter cookies and I’m literally shook at how perfect they turned out with so little effort!

I was having one of those days where I desperately needed something sweet but didn’t want to deal with a million ingredients or complicated steps, so when I found this recipe I had to try it immediately.

All you need is butter, sugar, and flour – that’s it – and somehow they come out with this amazing buttery, melt-in-your-mouth texture that tastes like you spent hours baking!

I made a batch this afternoon and they’re already almost gone because everyone keeps sneaking into the kitchen for “just one more.”

Why You’ll Love This Recipe

These 3 ingredient butter cookies are an absolute game-changer for when you need homemade cookies fast but don’t want to run to the store for a bunch of ingredients!

They’re incredibly simple to make – just mix three pantry staples together, roll into balls, and bake until golden – perfect for beginner bakers or busy days.

You’ll love how buttery and tender they turn out with that classic shortbread-style texture, and they’re endlessly customizable since you can add chocolate chips, sprinkles, or extracts if you want to jazz them up.

Plus, they keep beautifully in a tin and make perfect last-minute gifts or treats when unexpected guests drop by!

What You’ll Need

1 cup unsalted butter, softened
½ cup granulated sugar (or powdered sugar for a softer crumb)
2 cups all-purpose flour

Pro Tips

Use room temperature butter. Softened butter blends more easily with sugar and gives the cookies their tender texture.
Don’t overmix. Mix just until the dough comes together for a delicate crumb.
Chill the dough. A short chill makes the cookies easier to shape and helps them keep their form.
Shape consistently. Even sizes bake evenly, so use a cookie scoop or weigh dough balls if you’d like.
Don’t overbake. They should be pale with just a hint of golden on the edges.

Tools You’ll Need

Mixing bowl
Hand mixer or stand mixer
Measuring cups
Baking sheet
Parchment paper
Cooling rack

Substitutions and Variations

Sugar: Swap granulated sugar with powdered sugar for a softer, meltier cookie.
Flavor add-ins: Mix in 1 tsp vanilla extract, almond extract, or lemon zest.
Coatings: Roll dough in cinnamon sugar before baking for a snickerdoodle feel.
Dips: Dip baked cookies in melted chocolate and sprinkle with nuts or sprinkles.
Gluten-free option: Use a gluten-free all-purpose flour blend.

Make-Ahead Tips

Dough storage: Wrap dough tightly in plastic wrap and refrigerate for up to 3 days.
Freeze dough: Roll into balls or logs, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen with 2 extra minutes.
Bake ahead: Store baked cookies in an airtight container for up to 1 week.

How to Make 3 Ingredient Butter Cookies

Step 1: Cream butter and sugar

In a mixing bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.

Step 2: Add flour

Mix in flour gradually until dough comes together. Don’t overmix.

Step 3: Shape dough

Roll dough into 1-inch balls and place on a lined baking sheet. Flatten gently with a fork for a classic criss-cross pattern or leave rounded for simple butter cookies.

Step 4: Bake

Bake at 350°F for 10–12 minutes, until edges are just golden.

Step 5: Cool and serve

Cool on a wire rack and enjoy with coffee, tea, or a glass of milk.

Serving Suggestions

Serve with afternoon tea or coffee.
Pair with a scoop of ice cream for a quick dessert.
Use as the base for ice cream sandwiches.
Package in tins for holiday gifts—they keep beautifully.

Leftovers & Storage

Countertop: Store cookies in an airtight container for up to 7 days.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
Dough: Keep dough logs in the freezer for slice-and-bake cookies anytime.

Nutrition & Benefits

While these cookies are definitely a treat, they’re made with just three simple pantry staples and no preservatives.

Each cookie is rich in flavor but not overly sweet, making them perfect for both kids and adults.

You can adjust the sugar or add whole wheat flour for a slightly healthier twist, but either way, they’re all about that buttery goodness.

Recipe FAQ

1. Can I use salted butter?

Yes, just omit the added salt from the recipe.

2. Can I make them without a mixer?

Absolutely—cream butter and sugar with a wooden spoon until fluffy.

3. Can I make cut-out cookies with this dough?

Yes—chill the dough well, roll out, and cut with cookie cutters.

4. Why are my cookies crumbly?

The dough may have been overmixed or had too much flour. Measure carefully.

5. Can I double the recipe?

Yes—it doubles (or triples) perfectly for holiday baking.

6. Can I roll them in powdered sugar before baking?

Yes—this gives them a snowball cookie effect.

7. Do they stay soft after baking?

They stay tender in the middle but crisp around the edges—perfect texture.

Buttery, Simple, and So Good

These 3 ingredient butter cookies are proof that the simplest recipes can be the best.

They’re buttery, tender, and endlessly versatile, making them a perfect go-to for quick desserts, holiday gifts, or just a little treat with your morning coffee.

Whether you stick to the classic version or dress them up with add-ins, they’ll quickly become a family favorite.