Go Back
Print Pin
4.96 from 23 votes

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.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 70 cookies

Ingredients

US Customary - Metric
  • 1 ½ cups all purpose OR cake flour OR plain flour
  • ½ cup powdered / confectioners sugar
  • ⅔ cup melted butter

Instructions

  • Add powdered sugar to a medium sized bowl
  • Melt the butter in the microwave or on the stovetop. Leave to cool for 5 minutes before combining with the powdered sugar.
  • Whisk to combine, then add flour.
  • Fold in the flour with a spatula to form a soft dough.
  • Scoop dough out a slightly heaping ½ teaspoon at a time and drop onto your baking tray lined with parchment paper. Shape each into a ball
  • Use a fork to lightly flatten each rolled out dough. Each cookie should be at least 1 inch (2cm) round.
  • These cookies have minimal spread when baking. If you are worried though about the cookies spreading while baking, simply pop the baking sheet with the shaped cookie dough into the fridge for about 15 minutes before baking.
  • Bake for 10 to 12 minutes in a preheated oven of  356° F / 180° C (160° C fan) until the cookies are lightly browned. The cookies will still be soft when you take it out of the oven, but will crisp as it cools.

Storage

  • Leave the cookies to cool completely before storing in an airtight container for up to 5 days.

Notes

Powdered sugar: Powdered sugar is recommended in this recipe because of the amazing outcome it produces.Powdered sugar dissolves perfectly with the melted butter and when baked creates a crisp but light melt in your mouth texture.
Making your own powdered sugar: If you do not have powdered sugar, you can make your own for this recipe: Simply add your regular granulated white sugar or castor sugar to a blender or coffee grinder. Blend for 1 minute or until smooth and powdery. If it is still gritty blend again for another minute until you get the powdered sugar consistency. How quickly your sugar turns into powdered sugar will depend on the strength of your blender. Only make enough for this recipe so that you do not need to add in cornstarch. Stored powdered sugar needs cornstarch to keep it from drying and forming clumps.

Nutrition

Serving: 1cookie | Calories: 29kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!