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These 3 ingredient Butter Cookies is absolute melt in your mouth deliciousness. It is super easy to make and has an irresistibly rich buttery flavour and a light crisp texture.
It is amazing how just 3 ingredients can create such a delicious bake. This incredibly versatile recipe makes a great treat any day of the week. Made using butter, flour and sugar, these addictive cookies are one of my favourite quick and easy bakes.
If its your first time making these cookies, then the visual guide, tips and variations will be helpful to you. Or else simply skip to the recipe with measurements and method at the end of this post
Ingredients needed
BUTTER: For the best texture and flavour, it is best that you use butter instead of margarine. Using butter creates a richer tasting bake. The butter should soft, but not melted. Take the butter out of the fridge at least an hour before baking.
SUGAR: White granulated sugar is used for these cookies.
FLOUR: I use cake flour for this recipe. However, if you are unable to get cake flour in the country in which you live, then you can go ahead and use all-purpose flour.
Tips to create the perfect butter cookies
- Cream the butter and sugar well. It should be beaten with an electric mixer for about 5 minutes. The mixture should have a pale, fluffy appearance after beating. Creaming the mixture helps to aerate the dough. This creates a lighter and crisp baked cookie. If the mixture is not well creamed, the cookies will be heavy and dense.
- The dough will be soft after it has been combined. It needs to be refrigerated for about 30 minutes before cutting into shapes. Refrigerating the dough firms it up and makes it easier to cut and shape. Dust the cutters with flour to create neat shapes.
- Bake the cookies until just golden brown and lightly browned around the edges. Once the cookies are done baking, remove it from the oven, but allow to cool on the baking sheet
Add different flavours to your bake
This is such a versatile recipe, making it easy to add your favourite flavours and decoration.
- Use any flavouring and extracts you love. How about giving orange, lemon or rosemary extract a try.
- Dip in or drizzle melted white and milk chocolate over the baked cookies
- Decorate the baked cookies with beautiful patterns using piped royal icing or a thick glace
Making the 3 ingredient butter cookies
These cookies couldn't be easier to whip up. Easy and quick, it is mixed in one bowl.
Beat the butter and sugar for about 3 to 5 minutes until pale, light and fluffy.
Sift the flour into the beaten butter mixture and mix gently to combine forming a soft dough.
Wrap the dough in clear wrap and refrigerate for 30 minutes.
Remove from the refrigerator and turn out the dough onto a lightly floured surface. Roll out and cut into any shape you prefer.
Place the cutout shapes onto a baking sheet and bake for 12 to 15 minutes in a preheated oven of 320°F ( 160°C) until golden brown.
Enjoy♥
If you like this recipe, be sure to check out my other amazingcookie and slice recipes
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4.99 from 62 votes
3 ingredient Butter Cookies
These 3 ingredient Butter Cookies is absolute melt in your mouth deliciousness. It is super easy to make and has an irresistibly rich buttery flavour and a light crisp texture.
Course Cookies
Cuisine Denmark
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Chilling 30 minutes minutes
Total Time 55 minutes minutes
Servings 15 cookies
Ingredients
US Customary - Metric
- 1 cup butter softened SEE NOTE 1
- ½ cup sugar
- 2 cups cake / all-purpose flour SEE NOTE 2
Instructions
Beat the butter and sugar for about 5 minutes until pale, light and fluffy. SEE NOTE 3
Sift the flour into the beaten butter mixture and mix gently to combine forming a soft dough.
Wrap the dough in clear wrap and refrigerate for 30 minutes. SEE NOTE 4
Remove from the refrigerator and turn out the dough to onto a lightly floured surface. Roll out to ¼ inch (6mm) thick. Adjust your baking time if you roll out thinner (less baking time) or thicker (more baking time) than suggested in the recipe. Cut into any shape you prefer.
Place the cutout shapes onto a baking sheet and bake for 12 to 15 minutes in a preheated oven of 320°F ( 160°C) until golden brown. SEE NOTE 5
Notes
- For the best texture and flavour, it is best that you use butter instead of margarine. Using butter creates a richer tasting bake. The butter should soft, but not melted. Take the butter out of the fridge at least an hour before baking.
- I use cake flour for this recipe. However, if you are unable to get cake flour in the country in which you live, then you can go ahead and use all-purpose flour.
- Cream the butter and sugar well. It should be beaten with an electric mixer for about 5 to 8 minutes. The mixture should have a pale, fluffy appearance after beating. Creaming the mixture helps to aerate the dough. This creates a lighter and crisp baked cookie. If the mixture is not well creamed, the cookies will be heavy and dense.
- It needs to be refrigerated for about 30 minutes before cutting into shapes. Refrigerating the dough firms it up and makes it easier to cut and shape. Dust the cutters with flour to create neat shapes.
- Bake the cookies until just golden brown and lightly browned around the edges. once the cookies are done baking, remove it from the oven, but allow to cool on the baking sheet.
Nutrition
Serving: 1cookie | Calories: 195kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 98mg | Potassium: 22mg | Fiber: 0.5g | Sugar: 7g | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!
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Reader Interactions
Comments
Maria | kitchenathoskins says
These cookies look like the ones you could buy in bakeries. Looks absolutely perfect!!! I want to make this very soon 🙂Reply
Linda Romesburg says
After dough is in the refrigerator 39 mins, can I roll into balls and flatten on the cookie sheet using a drinking glass ?
Reply
The Gardening Foodie says
Hi Linda, yes sure, flattening the cookies with a glass should work fine too.
Happy baking 🙂
Reply
Maria | kitchenathoskins says
These cookies look the ones you can buy from bakeries!!! They look absolutely fabulous Ashika and I love how you create recipes with very few ingredients:)Reply
Thando says
Hi, these look amazing:), is it fine if i use unsalted butter ?
Reply
The Gardening Foodie says
Hi Thando, thank you 😃 and sure you can use unsalted butter. Just add a quarter teaspoon of salt to your flour first before mixing in the butter.
Enjoy and I would love to know how it turns out if you give it a try 😃Reply
Roxanne Kennard says
Do you know the nutrition for these 3 ingredient cookies. Carb and calories pleaseReply
The Gardening Foodie says
Hi Roxanne, the nutritional value is calculated at the bottom of the recipe card. It is an estimate for 15 cookies, but will also depend on the size of your cutter and how many cookies it makes for you.
I hope that this helps answer your question 🙂Reply
Scherrie says
I made these the first time just like the recipe said and I loved them. The second time I made them I added orange zest and really loved them. Great, great easy recipe to make in a flash. Thank you.
Reply
The Gardening Foodie says
Hi Scherrie, you are welcome and thank you for giving this recipe a try 🙂 I am really glad that you loved it too.
These must taste amazing with the addition of orange zest. Thank you for the great suggestion 🙂Reply
Luh says
Thank you for such a clear and easy to make recipe,cookies came out wonderfully crunchy and tasty also looking professional
Reply
The Gardening Foodie says
Hi, Luh 🙂 You are welcome and thank you for giving my recipe a try. I am so happy that you enjoyed these cookies and that they turned out great for you too 🙂
Reply
Patricia Cox says
did you sprinkle sugar on them before baking or after taking them out of the oven?
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The Gardening Foodie says
Hi Patricia, the sugar is sprinkled on the cutout dough shapes before baking 🙂
Reply
Kristin says
Can this recipe be used in cookie press?
Reply
The Gardening Foodie says
Hi Kristen, I have not tried this dough in a cookie press. However, I can tell you that the dough is a better consistency for cutting into shapes. You can give it a try with a little dough if you like. Just ensure that your butter is really soft to make a soft dough that is more consistent with piping and for use in a cookie press.
I hope that this helps answer your question 🙂Reply
Therese says
What metrics do you use ect how much butter sugar and flour thanks
Reply
The Gardening Foodie says
Hi Therese, I use US Customary Quantity or Metric Equivalent. On my recipe card, it gives you the choice to toggle between these two systems. This is great for you to choose between the system you prefer.
The printable recipe with ingredient measures and instructions are also on the recipe card. Scroll up above these comments to get to it.
I hope that this helps answer your questions 🙂Reply
Michelle Potgieter says
Absolutely delicious always use this recipe
Reply
Kristine Williams says
Can I use coconut palm sugar instead of regular granulated sugar? Thank you!
Reply
The Gardening Foodie says
Hi Kristine, Sure, coconut palm sugar can be used instead of regular granulated sugar. Just substitute the same amount of coconut palm sugar for the granulated sugar called for in the recipe.
However, since coconut palm sugar is coarse it will be best if you grind it to the same consistency as the white sugar. This will make it easier to combine with the butter. Measure the coconut palm sugar after it has been ground.
I hope that this helps answer your question.
Happy Baking 🙂Reply
Leigh says
These cookies are so yummy! I had cake flour and thought 'oh my goodness what am I supposed to bake with this?'. I tried making muffins and it was an absolute disaster. But I found your cookies and they're so easy and delicious. I made them twice in just a week. The second time round I added a bit of lemon juice and lemon zest and it was sooo good. And with royal icing on top? A match made in heaven <3Reply
The Gardening Foodie says
Hi Leigh, Thank you, I am so glad that you gave my recipe a try using cake flour. Im even happier that you enjoyed these cookies too 🙂 With lemon and royal icing, that must have tasted amazing!
I am a big fan of using cake flour in almost all my baking except a few bread recipes.
If you still want to redeem yourself with a great batch of muffins using cake flour,(thats if you have any left)I have you covered 🙂 Most of my muffin recipes are made using cake flour. You can find some delicious muffin recipes here: https://thegardeningfoodie.com/category/muffins/
Happy baking 🙂Reply
Alison says
Hi. How long will the last in a sealed jar. Thinking of making for Christmas. ThanksReply
The Gardening Foodie says
Hi Alison, these cookies should stay crisp and last for up to 5 days in a well sealed jar. Store the jar in a cool area of your kitchen or home.
I hope this helps answer your question 🙂Happy baking 🙂
Reply
Gugu says
Hi your recipes look easy i will try them and give you a respinse.
Reply
S.V.M says
Hi!!! I must say, at this point I wish I was already done baking these easy-made yet mouth watering cookies😋.Reply
Martina Jackson says
I forgot to ask can you use same method like making peanut butter cookies or do you have to use cookie cutter.
Don't know if other message with this question postedReply
The Gardening Foodie says
Hi Martina, The dough can be rolled into a ball with your hands and flattened with a fork if you do not want to use a cookie cutter. Dust your palms with flour first to prevent the dough from sticking to your hands. Work lightly and gently if you are shaping the dough with your hands. Overhandling the dough will result in densely baked cookies.
I hope this helps answer your question 🙂
Happy baking 🙂Reply
Martina Jackson says
Can you tell me how much flavoring should be used per batch of cookies
Reply
The Gardening Foodie says
Hi Martina, 1 teaspoon of flavoring like vanilla extract can be used per batch 🙂
Reply
Lynn says
Hello! Can this dough be made ahead of time, and frozen? I have a crazy work sched, and wondered if I could make the dough on my day off then just make the actual cookie during the morning off my work
Reply
The Gardening Foodie says
Hi Lynn, sure, this dough can be made ahead and frozen for up to 2 months
To freeze: Wrap the cookie dough tightly in plastic wrap. Place the plastic wrapped dough into a ziplock bag. Label the bag with the name of the cookie dough, month and the baking temperature and place the bag in the freezer.
Freeze for up to 2 months.
Before using: Thaw overnight in the refrigerator, then roll out, cut into shapes, and bake according to the recipe instructions.
Happy baking 🙂Reply
o says
How many cookies does this make?
Reply
The Gardening Foodie says
Hi, this recipe makes about 15 to 20 cookies, but it will also depend on the size of the cookie cutter.
I used a 2 inch (5cm) cookie cutter for this recipe.
Reply
Heidi says
What’s the oven temperature? And how long to bake
Reply
The Gardening Foodie says
Hi Heidi, The oven temperature and time are both mentioned in the recipe (bake for 12 to 15 minutes in a preheated oven of 320°F ( 160°C) until golden brown)
Happy baking 🙂
Reply
S says
I'd like to use a character shaped cookie cutter. Do they spread or do they keep their shape?
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The Gardening Foodie says
Hi, these cookies do have a high content of butter so some spreading can be expected especially if you cut/shape them and bake immediately.
To keep the dough from spreading, I suggest you cut out the cookies then transfer them onto a baking sheet. Place the baking sheet into the refrigerator for 30 to 40 minutes to firm up the high butter content in the cut cookies. Bake them immediately after removing from the refrigerator.
The 30-40 minutes of refrigeration prevents the dough from spreading while baking ensuring that the cookies keep their beautiful cut out shape.
I hope this helps answer your question 🙂
Happy baking 🙂
Reply
Susan Snow says
How thick should the dough be when roll it and cut the cookies?
Reply
The Gardening Foodie says
Hi Susan, you can roll the dough out to 1/4 inch (6mm) thick. Adjust your baking time if you roll out thinner (less baking time) or thicker (more baking time) than suggested in the recipe.
I hope this helps 🙂
Happy baking 🙂Reply
Roberta says
Hi. Can these cookies be rolled into log shape, refrigerated then sliced before baking instead of cookie cutters?
Reply
The Gardening Foodie says
Hi Roberta, yes you can slice and bake these cookies. However, the dough is soft when mixed. So you might have to refrigerate for about 20 minutes before forming the log. Then another 20 minutes before slicing and baking.
If you like slice and bake cookies, take a look at my French butter cookie recipe. Its super easy and delicious too 🙂
I hope this helps 🙂
Happy Baking 🙂
Reply
Patsy says
Delicious cookies, easy to follow recipe. I added a pinch of orange extract. I cut out stars and circles. Recipe is definitely a keeper. Thank you for sharing 🎄Reply
Rathy says
Thank you for the wonderful recipe.. how long can we store these?Reply
The Gardening Foodie says
Hi Rathy, you are very welcome, thank you 🙂
To answer your question:
Storing: Once completely cool, store the cookies at room temperature in an airtight jar for up to 5 days.Happy baking 🙂
Reply
Annette says
One question about the butter. Unsalted or sweet creamy? It wasn't mentioned in the recipe. I am making these today!!
Thank you!Reply
The Gardening Foodie says
Hi Annette, I used salted butter for this recipe.
However if you are using unsalted, just add 1/4 teaspoon of salt to your butter and sugar mixture before beating.
Happy baking 🙂
Reply
Teri Carlson says
Can I use all purpose flour?Reply
The Gardening Foodie says
Hi, Teri, yes, all purpose flour can be used in this recipe.
Happy baking 😋Reply
Elaine Gordon says
Hi! Have you ever used Almond or Coconut flour in this or any other cookie recipe? If so, what is the measurement & any other adjustment to the recipe? Thanks
Reply
The Gardening Foodie says
Hi Elaine, sorry but I haven't used almond or coconut flour in these cookies, so I'm not sure how they'll turn out.
The only recipe I have with almond flour on my blog for now is for these 4 Ingredient English Muffins, if you're interested.
Reply
Cindy says
These were easy and delicious! I’ve been asked to make them several times!,
Reply
The Gardening Foodie says
Hi Cindy, Thank you😊
I'm so happy to hear that the cookies turned out easy and delicious. It's always a great feeling when your baking is a hit with friends and family😊Reply
Maritza says
Love it I made for my friend and she said the best cookies she ever tasteReply
The Gardening Foodie says
Hi Maritza, Thank you and that's wonderful to hear! It really is the best feeling, isn't it? Sharing homemade treats with friends and hearing that they love them is the absolute best! 😊
Reply
H says
Hi! Are these soft? I have a medical condition that makes chewing very painful. I’ve been trying to find soft cookies. Thanks!
Reply
The Gardening Foodie says
Hello, these cookies have a slight crispiness. However, if you'd like a slightly softer option before they become too brown, you can bake them for about 5 minutes less than the recommended baking time.
This will result in cookies that are baked but not as crisp.
I have a recipe for Soft Frosted Sugar Cookies that are not crispy; instead, they have a softer texture. If you'd like to give it a try, feel free to do so.
I hope this helps.
Happy baking 🙂
Reply
Alyce says
Can you roll into balls and use a cookie stamp? If so, what temperature and how long do you suggest baking?
Reply
The Gardening Foodie says
Hi Alyce, yes sure you can roll and use a cookie stamp. If the dough is pressed out to ¼ inch (6mm) thick, you can follow the same baking time and temperature as the recipe.
Adjust your baking time if you roll out thinner (less baking time) or thicker (more baking time) than suggested in the recipe.
I hope this helps
Happy baking 😊
Reply
Heidi W. says
These cookies are absolutely amazing! Several years ago I was lucky enough to be gifted some pecan shortbread cookies. Since that time I have been trying to re-create the same cookies at home. After trying your butter cookies, I think I can do it if I just add some chopped pecans next time. These are deliciously buttery while still being crispy and light. And I simply rolled the dough into a 2” square log and chilled for about 40 minutes. I sliced them a quarter inch thick. I ended up with 23 cookies that had a finished size of 2.75 inches. They baked for 20 minutes in my 325° oven. Thank you so much for sharing this wonderful recipe with such clear and detailed directions. I am already planning on including these in my Christmas baking!Reply
The Gardening Foodie says
Hello Heidi, Thank you for your wonderful feedback on the cookies! I'm so pleased that the directions were clear for you 🙂
I'm delighted to hear that the memory of pecan shortbread cookies inspired you, and glad you achieved the perfect balance of buttery, crispy goodness. Thank you for sharing your detailed process, from shaping the dough to the precise baking time,its is incredibly helpful for bakers and readers wanting to do the same.
All the best to you with your Christmas baking 😊
I'm confident these cookies will be a delightful addition to your holiday treats 😊
Reply
Bayou Andy says
Love the recipe. What do you think about adding some almond or vanilla flavoring?Reply
The Gardening Foodie says
Hello, Thank you and I'm so glad you love the recipe 😊 Adding almond or vanilla flavoring sounds like a fantastic idea.
If you'd like my recommendation, I suggest adding either 1 teaspoon of vanilla flavoring or 1/2 teaspoon of almond extract - they should pair nicely with the amount of ingredients in this recipe.
Happy baking 😊
Reply
Tam says
Could I use a cookie stamp on these? Would the print stay or go flat? The recipe looks delicious!!!
Reply
The Gardening Foodie says
Hi Tam, these cookies do have a high content of butter so some spreading can be expected.
If you're willing to give it a go, I can offer a few suggestions: You can roll out the cookies slightly thicker ( about 1/2 inch (1.3cm) thick. Refrigerate or chill your cookie dough before stamping. Chilled dough tends to spread less during baking, allowing the stamp impression to stay intact.
After stamping the cookies, consider chilling them again before baking. This can help the cookies hold their shape and preserve the stamped design.
Ihope this helps 😊
Happy baking 😊
Reply
Chrysoula D-Vincent says
These cookies are EXCELLENT!!! I’ve made them twice now. First time I made a double batch, giving 1 batch to a friend who absolutely loved them!!! I used a cookie stamp both times. Last one used was heart-shaped for Valentines 💘 Day. Did tops & bottoms, filling with a chocolate fudge icing, topping them off with a really lovely French strawberry jam. I used plant-based Earth Balance sticks in place of dairy butter, & an unbleached natural sugar in place of white. They turned out perfect. Your recipe is now my go to. 😋 😋 😋 Thank you!!!Reply
The Gardening Foodie says
Hi Chrysoula, I'm really glad you liked the cookies, especially with those personal touches you added! 😊 Your creative use of the heart stamp and tasty fillings sounds fantastic. 😋 It's also great to hear that the plant-based substitutes worked perfectly.
Happy baking, and you're very welcome! Thanks you so much for your kind words! 😋
Reply
Dawn says
I'm not sure where I went wrong. I used cake flour and extra creamy butter. I rolled out to 6mm (at least that's what my rolling pin setting was at.)
My cookies are not as thick as your photo, but took a full17 minutes to bake.
On a good note, they are super buttery and crispy!! However, I would definitely suggest putting a flavor in them. They are spot on for texture, but taste more like a pie crust. I guess I'll just have to try again!! 😉
My dough was rock hard coming out of the fridge... is that normal?
No matter... I'm going to have another go at this!
Thank you for the recipe!Reply
The Gardening Foodie says
Hello Dawn, rolling out the dough thicker next time could definitely give you the thickness you're aiming for! Adjusting the rolling pin settings or using more dough per cookie can help achieve the desired thickness. Just keep in mind that thicker cookies might need a bit more time in the oven.
But hey, it's awesome that your cookies turned out buttery and crispy – that's always a win☺️
Adding flavors like vanilla extract or spices can definitely enhance the taste and make them even more delicious 😋
As for the dough being hard after chilling, that's totally normal. Chilling helps solidify the butter, preventing the cookies from spreading too much while baking. Just let it sit at room temperature for a bit before rolling it out.
Happy Baking 😊
Reply
