3 Ingredient Butter Cookies

This 3 Ingredient Butter Cookies is a simple buttery cookie that bakes with lightly crisp edges and a soft melt in your mouth center using only butter powdered sugar and flour.

In this 3 Ingredient Butter Cookies recipe you beat cool room temperature butter with powdered sugar stir in all purpose flour then pipe or scoop and bake at 350 degrees until the edges turn pale gold. It is the easy no chill three ingredient cookie you make when you want something quick pretty and reliably delicious any day of the week.

If you want to keep baking, try my Danish Butter Cookies and my French Butter Cookies for two classic variations with the same cozy butter vibe.

Why You’ll Love This 3 Ingredient Butter Cookies

• Only three pantry staples yet you get a real buttery cookie that tastes special.
• The dough pipes beautifully so your 3 Ingredient Butter Cookies look like a bakery swirl with very little effort.
• No chilling required which means you can go from bowl to oven fast.
• The texture lands between classic shortbread and spritz which makes these 3 Ingredient Butter Cookies perfect with coffee, tea, or a cold glass of milk.
• The base dough welcomes flavor twists so you can bake a few variations in one batch.

Ingredients Needed For 3 Ingredient Butter Cookies

Butter. Use real unsalted butter for pure flavor, softened to cool room temperature so it creams smoothly. European style butter with a higher butterfat makes the cookies taste extra rich. Salted butter also works, just skip any extra salt. Make sure the butter is softened and not melted so the cookies hold their shape and do not spread too much.

All purpose flour. Regular all purpose flour gives the right balance of tenderness and structure. Measure with care by fluffing the flour, spooning into the cup, and leveling so you do not pack in extra flour which would make the cookies dry. You do not need baking powder or soda for this style.

Powdered sugar. Powdered sugar creates that delicate crumb and melt away feel. It contains a little cornstarch that helps tenderness and keeps the dough pipeable. Sift if your sugar is clumpy so the dough mixes silky smooth.

How I Make 3 Ingredient Butter Cookies

(This is a quick overview of how I make 3 Ingredient Butter Cookies, with tips along the way. You’ll find the full ingredients and instructions in the recipe card below.)

• Preheat and prep pans Set the oven to 350 degrees Fahrenheit or 180 degrees Celsius and line two baking sheets with parchment so the cookies release cleanly and brown evenly.
• Cream the butter Beat softened butter in a large bowl until it looks creamy and glossy. You want it smooth but not airy since too much air can make the cookies puff and crack.
• Add powdered sugar Beat in the powdered sugar just until combined and no dry spots remain. Keep the mixture creamy and not fluffy.
• Add the flour Switch to a spoon or spatula and fold in the flour until a soft dough forms. Stop as soon as it is evenly combined to keep the texture tender.
• Pipe or scoop Transfer the dough to a piping bag fitted with a large open star tip for pretty swirls, then pipe 2 inch rounds spaced about an inch apart. If you prefer, scoop 1 and one half inch balls and lightly flatten the tops with your fingers for an even bake.
• Bake Bake for about 15 minutes until the edges turn light golden and the centers look set. Rotate the pans halfway if your oven bakes unevenly.
• Cool Let the cookies cool completely on the sheet so they finish setting and keep their delicate shape.

Recipe Variations and Substitutions

• Vanilla note. Add one half teaspoon pure vanilla extract for a round classic bakery aroma without changing the structure.
• Citrus zest. Rub one teaspoon lemon or orange zest into the powdered sugar before mixing to perfume the dough with bright oils.
• Chocolate dip. Once cool, dip half of each cookie in melted chocolate, then set on parchment. Try dark milk or white and add a pinch of flaky salt if you like contrast.
• Jam thumbprint. Scoop balls instead of piping, press a gentle well with a thumb, and fill after baking with a half teaspoon of jam.
• Nutty crunch. Fold in very finely chopped toasted pecans or hazelnuts to a portion of dough and scoop rather than pipe for best definition.
• Gluten free swap. Use a cup for cup gluten free flour blend that contains starches and xanthan. The texture will be slightly more delicate.
• Vegan friendly. Use a quality plant based butter with a higher fat percentage and the same softened texture. Expect slightly more spread, so chill the piped tray briefly.
• Brown butter. Gently brown the butter then chill until just spreadable before mixing for nutty complexity. This yields a deeper golden color.

3 Ingredient Butter Cookies Recipe Substitutions

• Flour. A pastry flour can make an even more tender crumb. Avoid bread flour which toughens the bite.
• Sugar. Superfine sugar will work but creates a crisper texture. If using, cream a touch longer so crystals dissolve.
• Butter. Salted butter is fine. Skip added salt and taste the dough to be sure the balance is pleasant.
• Extracts. Vanilla almond lemon and orange are all friendly here. Add sparingly so the butter stays the star.

Storing / Freezing 3 Ingredient Butter Cookies

Room temperature storage. Once completely cool, store in an airtight tin at room temperature for up to one week. Separate layers with parchment to protect the ridges.

Freezing baked cookies. Freeze in a single layer on a tray until firm, then pack into freezer bags with parchment between layers. Freeze up to two months. Thaw at room temperature in the unopened bag so condensation forms on the outside.

Freezing unbaked dough. Pipe swirls onto a parchment lined tray and freeze until solid. Transfer to a freezer bag. Bake from frozen adding one to two minutes to the time.

Refreshing texture. Re crisp at 300 degrees Fahrenheit for four to six minutes, then cool for a few minutes on the pan.

Store completely cooled cookies in an airtight tin at room temperature for up to one week. To freeze, place cooled cookies in a single layer on a tray to firm up, then transfer to a freezer bag with parchment between layers and freeze for up to two months. Thaw at room temperature in the closed container so condensation forms on the outside and not on the cookies.

FAQs About 3 Ingredient Butter Cookies

Print

More Sugar & Butter Cookie Recipes

Love a buttery, classic cookie? Don’t miss the full Sugar and Butter Cookies collection, or browse everything in our Cookie Recipes.

• Condensed Milk Cookies
• Best Cut Out Sugar Cookie Recipe
• Cream Cheese Cookies
• Best Thumbprint Cookies Recipe
• 3 Ingredient Sugar Cookie Recipe