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 amazing cookie and slice recipes
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3 ingredient Butter Cookies
Ingredients
- 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.
Maria | kitchenathoskins says
These cookies look like the ones you could buy in bakeries. Looks absolutely perfect!!! I want to make this very soon 🙂
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 ?
The Gardening Foodie says
Hi Linda, yes sure, flattening the cookies with a glass should work fine too.
Happy baking 🙂
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:)
Thando says
Hi, these look amazing:), is it fine if i use unsalted butter ?
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 😃
Roxanne Kennard says
Do you know the nutrition for these 3 ingredient cookies. Carb and calories please
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 🙂
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.
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 🙂
Luh says
Thank you for such a clear and easy to make recipe,cookies came out wonderfully crunchy and tasty also looking professional
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 🙂
Patricia Cox says
did you sprinkle sugar on them before baking or after taking them out of the oven?
The Gardening Foodie says
Hi Patricia, the sugar is sprinkled on the cutout dough shapes before baking 🙂
Kristin says
Can this recipe be used in cookie press?
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 🙂
Therese says
What metrics do you use ect how much butter sugar and flour thanks
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 🙂
Michelle Potgieter says
Absolutely delicious always use this recipe
Kristine Williams says
Can I use coconut palm sugar instead of regular granulated sugar? Thank you!
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 🙂
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 <3
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 🙂
Alison says
Hi. How long will the last in a sealed jar. Thinking of making for Christmas. Thanks
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 🙂
Gugu says
Hi your recipes look easy i will try them and give you a respinse.
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😋.
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 posted
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 🙂
Martina Jackson says
Can you tell me how much flavoring should be used per batch of cookies
The Gardening Foodie says
Hi Martina, 1 teaspoon of flavoring like vanilla extract can be used per batch 🙂
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
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 🙂
o says
How many cookies does this make?
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.
Heidi says
What’s the oven temperature? And how long to bake
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 🙂
S says
I'd like to use a character shaped cookie cutter. Do they spread or do they keep their shape?
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 🙂
Susan Snow says
How thick should the dough be when roll it and cut the cookies?
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 🙂
Roberta says
Hi. Can these cookies be rolled into log shape, refrigerated then sliced before baking instead of cookie cutters?
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 🙂
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 🎄
Rathy says
Thank you for the wonderful recipe.. how long can we store these?
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 🙂
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!
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 🙂