Looking for bite sized cookies? Then I have you covered with my easiest ever, 3 ingredient mini butter cookies. Light, deliciously buttery and crisp, these make perfect cookie jar fillers, tea time treats or great to share as gifts.

Simple. Classic. Delicious.
These little delights are full of flavor, and made with just 3 basic ingredients.
All you need is melted butter, powdered sugar, and flour. That’s it!
Just mix everything in one bowl, scoop, roll, and bake. No softening butter, no fancy steps, just quick, simple baking.

Ingredient notes
- Flour - all purpose (plain flour)
- Butter - Use salted or unsalted butter. If unsalted, mix ¼ teaspoon salt into the flour
- Powdered (icing sugar): Powdered sugar works best in this recipe. It blends smoothly with the melted butter and bakes into a light, crisp texture that melts in your mouth.
Visual instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.

- Whisk melted butter and powdered sugar.
- Add flour and mix with a spatula.

- Dough will be soft and smooth.
- Scoop out slightly rounded ½ teaspoon portions. Roll into balls, and place on lined tray.

- Flatten gently with a fork. Bake 10–12 min at 350°F (175°C).
- Cookies will be soft straight out of the oven but will firm up as they cool.
Enjoy ♡
Recipe
- ½ cup powdered sugar / icing sugar (see notes section)
- ⅔ cup melted butter
- 1 ½ cups all purpose (plain flour)
- Add powdered sugar (icing sugar) to a medium sized bowl and set aside
- Melt the butter in the microwave or on the stovetop. Let it cool for about 5 minutes before mixing it with the powdered sugar. This helps it blend smoothly without making the dough too soft or greasy.
- Add the flour and fold it in with a spatula to form a soft dough.
- Scoop slightly heaping ½ teaspoons of dough and drop onto a parchment-lined baking tray. Roll into balls.
- Lightly flatten each one with a fork. Each cookie should be about 1 inch (2 cm) round.
- The cookies barely spread when baking. If your kitchen is warm, chill the tray for 15 minutes before baking.
- Bake in a preheated oven at 350°F / 180°C (160°C fan) for 10–12 minutes, until lightly golden.
- The cookies will be soft when they come out of the oven but will crisp as they cool.
Storage
- Once completely cool, store in an airtight container at room temperature for up to 5 days.
Video
More delicious Butter cookie recipes
- 3 ingredient Butter Cookies
- Danish Butter cookies
- Italian butter cookies
- Strawberry butter cookies
- Melting Moments Butter Cookies
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Paula says
I ran across these on Pinterest and they were too cute not to try! I got a little overexcited with the vanilla extract though (my fault, not the author's) so they spread a bit. However, the taste more than made up for it. I will be making these again with almond extract next and I'm going to try to make them half the size. The smaller the better!
Monique says
I made these added a little almond extract, did not flatten, 1/2 tablespoon size, sprinkled with powdered sugar at the end and CANNOT stop eating them ty for sharing
The Gardening Foodie says
Hi Monique, You're welcome, It's great to know you're enjoying this recipe too. Your version sounds amazing! Love the addition of almond extract.
Plus I can totally relate to the can't stop eating part, they're seriously hard to resist! 😄
Leslie Ives says
Surprised there are no eggs. I have a recipe for butter cookies that use eggs along with the other ingredients. They are also called Ice Cream Cookies because they are good with a bowl of ice cream. One thing I did find strange was the use of a fork to flatten butter cookies. The marks from the fork are usually the indicator of Peanut Butter cookies.
I have printed off the recipe so I can compare them to my recipe.
Cheryl says
It doesn’t get any easier than this! These are so good make sure to double the batch because one is not enough! ❤️
The Gardening Foodie says
Hi Cheryl, Thank you for your wonderful comment😊 It's great to hear that you found this recipe easy and delicious. Doubling the batch sounds like a fantastic plan for even more deliciousness 😋
Happy Baking 😊
Cindy says
Hello 👋
Just wanted to know if the butter should be salted or unsalted. I plan to make them soon, they look divine. Thank you!!
The Gardening Foodie says
Hello Cindy, I used salted butter in the recipe. However, if you're using unsalted butter, you can mix in 1/4 teaspoon of salt with your flour.
Enjoy your baking 😊
Cindy says
Hello!!
I made these cookies yesterday Eve. Loved them. Light and depth of flavour. Yum🙂
Thanks for sharing!
The Gardening Foodie says
Hello Cindy, thank you for your kind words. I'm really happy to hear that you enjoyed these cookies and thought they were delicious 😊
Carrie says
Is it possible to make these with margarine? I have a family member who is lactose intolerant
The Gardening Foodie says
Hi Carrie, yes sure you can use margarine for these cookies, Just ensure that the margarine you choose is labeled as lactose-free or dairy-free to avoid any potential lactose contamination.
Keep in mind that the flavor of the cookies may vary slightly due to the different fat content and water content in margarine compared to butter, but they should still be delicious 😋
Happy Baking 😊
Siya says
Loved these! Took me 5 minutes in prep and 20 for baking and it's so simple to make especially when you're craving something sweet and you're in a rush. I added a bit of vanilla essence to my mix to add some flavour, and it came out delicious. A 10/10 recipe, for sure.
Shunti says
I absolutely love butter cookies. Do these remain soft on the inside or do they get crunchy all the way thru?
The Gardening Foodie says
Hi Shunti, I'm a big fan of butter cookies too 🙂
These butter cookies have a crunchy texture all the way through.
Happy baking 🙂
Katherine says
Quick and easy recipe, very versatile to change up flavorings or dress it up with toppings. Goes perfect as is with a cup of tea.
The Gardening Foodie says
Hi Katherine, Thank you for the lovely comment 🙂 I'm so glad you enjoyed the recipe. I agree, it’s so adaptable and pairs beautifully with a cup of tea. 😊
Donna B says
These look amazing! Can gluten-free flour be used instead of the all purpose flour?
The Gardening Foodie says
Thanks so much, I'm so glad you like these cookies 😊
Yes, you can use gluten-free flour instead of all-purpose flour in this recipe. Just be sure to use a 1:1 gluten-free flour blend that is designed for baking, as it will help maintain the texture and structure of the cookies. Some gluten-free flours may absorb more liquid, so if the dough feels a little too dry, you can add a splash of milk or water to help it come together.
Happy baking 😊
Monica Faber says
Does this recipe really make 70! cookies??
I only ended up with 18
The Gardening Foodie says
Hi Monica,
The recipe is meant to make around 70 mini cookies, but if you shaped the dough into cookies larger than the suggested 1-inch (2 cm) size, that could explain why you got fewer cookies.
Hope this helps
Monica Faber says
I use a scale for baking ( as one one should 😂). So about how much should each ball weigh? 10g?
The Gardening Foodie says
Hi Monica, The total dough should weigh about 390g.
If you're making 70 cookies, each ball will be around 5 1/2 -6 grams.
You can weigh the whole batch and divide by the number of cookies to get the right portion for each one.
Hope that helps, happy baking 😊
Sherry Ann Goblirsch says
how much almond extract
The Gardening Foodie says
Hi Sherry, about 1/4 teaspoon almond extract for this recipe should be fine.
Happy baking 😊
Evelyn says
The best 3 ingredient recipe for my grand kids
The Gardening Foodie says
That makes me so happy, Evelyn 😊 Glad it turned out well, and even better that your grandkids love it too 🤗
JJ says
Good and easy
The Gardening Foodie says
Thank you, so glad you like it 😊