3 Ingredient Butter Cookies Recipe
Introduction
These 3 Ingredient Butter Cookies are delightfully simple and buttery, perfect for any occasion. With just butter, powdered sugar, and flour, you can create light, tender cookies that melt in your mouth. They’re easy to make and ideal for home bakers of all levels.
Ingredients
- 1 cup (227 g) butter, softened and slightly melted
- 1 cup (118 g) powdered sugar
- 2 cups (256 g) all-purpose flour
Instructions
- Step 1: Preheat your oven to 350°F (177°C). Line two large baking sheets with silicone baking mats or parchment paper to prevent sticking.
- Step 2: In a large mixing bowl, combine the softened butter and powdered sugar. Cream them together at the highest speed for about 5 minutes until the mixture becomes light, fluffy, and nearly white in color. If using a stand mixer, pause occasionally to scrape down the sides of the bowl to ensure even mixing.
- Step 3: Gradually add the all-purpose flour to the creamed mixture. Start mixing on low speed until the flour is fully incorporated, then increase the speed slightly. The dough will first appear crumbly but will soon come together into a thick, soft dough similar to a thick paste. Stop mixing once the dough forms.
- Step 4: Transfer the dough into a piping bag fitted with a large open star tip (about 1/2 inch opening). Pipe cookie shapes or swirls onto the prepared baking sheets, spacing them about 1 inch apart. If you prefer not to pipe, you can shape the dough by hand into small balls. Chill the cookies in the refrigerator for 30 minutes; this helps prevent spreading during baking.
- Step 5: Bake one tray of cookies in the middle of the oven for 15 to 20 minutes, or until the edges and surface begin to turn a light golden brown. Cooling on the baking sheet before removing helps them firm up. Repeat with the second tray. Store any leftover cookies in an airtight container.
Tips & Variations
- Use room temperature butter for easier creaming and better texture.
- If you don’t have a piping bag, roll the dough into small balls and flatten slightly before chilling and baking.
- For extra flavor, add a teaspoon of vanilla extract to the butter and sugar mixture.
- Try dusting the finished cookies with powdered sugar or dipping them lightly in melted chocolate for a special touch.
Storage
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; just thaw at room temperature before serving. To refresh slightly hardened cookies, warm them briefly in a low oven for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter but reduce or omit any additional salt in the recipe since the butter will add saltiness already.
Why do I need to chill the dough before baking?
Chilling the dough helps prevent the cookies from spreading too much in the oven, ensuring they maintain their shape and have a better texture.
Print3 Ingredient Butter Cookies Recipe
These 3 Ingredient Butter Cookies are a classic, simple treat made with just butter, powdered sugar, and all-purpose flour. Creamy, buttery, and lightly sweet, they are perfect for piping into elegant shapes or shaping by hand. With minimal ingredients and easy steps, they’re an ideal recipe for beginners or when you need a quick, delicious homemade cookie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 1 cup (227 g) butter, softened and slightly melted
- 1 cup (118 g) powdered sugar
- 2 cups (256 g) all-purpose flour
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line two large baking sheets with silicone baking mats or parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, add the softened butter and powdered sugar. Using a stand mixer with a wire whisk attachment or a hand mixer, cream on the highest speed for about 5 minutes until the mixture is light, fluffy, and pale white in color, resembling whipped cream. Stop occasionally to scrape down the sides of the bowl for even mixing.
- Add Flour: Gradually add the all-purpose flour to the creamed butter and sugar. Begin mixing at low speed to incorporate and then increase the speed as the flour gets mixed in. The dough will initially be crumbly but will come together into a thick, soft dough or paste. Stop mixing once fully combined.
- Pipe the Dough: Transfer the dough to a piping bag fitted with a large open star tip (approximately 1/2 inch opening). Pipe swirls or any preferred shape onto the prepared baking sheets, spacing the cookies about 1 inch apart. If you prefer not to pipe, you can scoop and shape the dough by hand (refer to notes).
- Chill the Dough: Place the baking sheets with piped cookies into the refrigerator for 30 minutes. Chilling helps prevent spreading during baking to maintain shape.
- Bake the Cookies: Place one baking sheet in the middle rack of the preheated oven and bake for 15-20 minutes until the edges and surface start to turn a light golden brown. Approximately 18-20 minutes is typical. Remove the sheet and bake the second tray.
- Cool and Store: Allow the cookies to cool on the baking sheets before transferring to a wire rack or container. Store uneaten cookies in an airtight container to keep them fresh.
Notes
- Butter should be softened and slightly melted but not fully liquified for best creaming results.
- If piping is not desired, you can scoop dough with a spoon, roll into balls, and flatten slightly before baking.
- Chilling the dough before baking is crucial to maintain the shape of the cookies and prevent excessive spreading.
- Use silicone mats or parchment paper for easy removal and even baking.
- Ensure thorough creaming of butter and sugar to achieve a light, fluffy dough texture.
Keywords: 3 ingredient butter cookies, easy butter cookies, simple cookie recipe, quick cookies, homemade butter cookies
