19th April 2022

3 ingredient mini butter cookies

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

Video

Ingredients

US Customary - Metric

½ cup powdered sugar / icing sugar (see notes section)
⅔ cup melted butter
1 ½ cups all purpose (plain flour)

Instructions

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.

Recipe Notes

Powdered sugar: 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.

Don’t have powdered sugar? You can make your own. Just pulse regular white sugar or castor sugar in a blender or coffee grinder for a few seconds until it’s smooth and powdery.

If it still feels gritty, blend a little longer. How quickly it turns to powdered sugar depends on your blender’s strength.

Only make what you need for this recipe. Stored powdered sugar usually contains cornstarch to stop clumping, but you won’t need that here.

Nutrition

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Comments

4.97 from 26 votes (17 ratings without comment)