3-Ingredient Butter Cookies

These 3-Ingredient Butter Cookies are the ultimate simple pleasure. With just butter, sugar, and flour, I can whip up a batch of buttery, melt-in-your-mouth cookies that are perfect with a cup of tea or coffee. There’s no need for mixers, fancy ingredients, or chilling—just classic, homemade goodness in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s as easy as it gets. When I’m short on time or ingredients, these cookies always come to the rescue. The dough comes together in minutes, and I can shape or press them however I like. They’re tender, not too sweet, and absolutely satisfying. Whether I’m baking with kids, making a quick treat, or filling a cookie jar, this recipe always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter, softened
• granulated sugar
• all-purpose flour

directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I cream the softened butter and sugar together until smooth and fluffy.

3. I gradually stir in the flour until a soft dough forms. The dough may seem crumbly at first, but I keep mixing—it comes together.

4. I roll the dough into small balls or press it gently with a fork for a classic butter cookie look.

5. I place the cookies on the baking sheet, spacing them slightly apart.

6. I bake for 12–15 minutes, or until the edges just start to turn golden.

7. I let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 20 small cookies.
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: 25 minutes

Variations

• I sometimes add a splash of vanilla or almond extract for extra flavor.

• A sprinkle of sea salt or a dusting of powdered sugar on top adds a nice touch.

• I dip half the cookie in melted chocolate for a fancier finish.

• For a citrus twist, I mix in lemon or orange zest.

• I’ve also added mini chocolate chips or pressed a thumbprint in the center for jam.

storage/reheating

I store the cookies in an airtight container at room temperature for up to a week. They also freeze beautifully—I let them cool completely, then freeze in a single layer before transferring to a sealed bag. To enjoy later, I just thaw at room temp—no reheating necessary.

FAQs

Can I use salted butter?

Yes, I’ve made them with salted butter too. I usually reduce or skip any added salt if the recipe calls for it separately.

Why is my dough crumbly?

That’s normal at first. I keep mixing and use my hands to press it together—it’ll come together into a workable dough.

Can I make the dough ahead of time?

Yes, I wrap the dough tightly and refrigerate it for up to 2 days. I let it soften slightly before shaping and baking.

How do I know when they’re done?

They’re ready when the edges are just starting to turn golden. I avoid overbaking so they stay tender.

Can I double the recipe?

Absolutely. I double all the ingredients and bake in batches if needed. These cookies disappear fast, so I often make extra.

Conclusion

These 3-Ingredient Butter Cookies are proof that simple can be delicious. With just a few pantry staples and a few minutes, I get a batch of classic, buttery cookies that always hit the spot. Whether I’m baking for guests, gifting, or just treating myself, this recipe is one I always keep in my back pocket.