Absolutely — this is one of those quietly magical recipes. Simple, buttery, and timeless. I’ll give it the full, generous treatment you love ✨
3-Ingredient Butter Cookies
Introduction
Some recipes whisper instead of shout.
These 3-Ingredient Butter Cookies are exactly that kind of bake.
No mixer drama. No fancy add-ins.
Just butter, sugar, flour — and that soft, melt-in-the-mouth texture that tastes like old tins, afternoon tea, and hands dusted with powdered sugar.
They’re delicate but rich. Crisp at the edges, tender in the center.
The kind of cookie you make once and then forever keep in your back pocket.
Ingredients
Simple ingredients, treated gently, become something special.
- 1 cup unsalted butter, softened and slightly melted
(this gives both richness and that melt-away crumb) - 1 cup powdered sugar, sifted
(for smoothness and lightness) - 2 cups all-purpose flour, spooned and leveled
Optional but lovely additions (not required):
- 1 teaspoon vanilla extract
- A pinch of salt
- Sugar for rolling or dusting
Instructions
Step 1: Prepare the Butter
Place the butter in a bowl. It should be very soft with just a hint of melt — not liquid, not firm. This is the heart of the cookie.
Step 2: Cream the Sugar
Add powdered sugar to the butter.
Mix gently until smooth, pale, and creamy. No need to whip — softness is the goal.
Step 3: Add the Flour
Gradually add the flour.
Mix just until a soft dough forms. It should feel tender, not sticky, and easy to shape.
Step 4: Shape the Cookies
- Roll into small balls and flatten gently with a fork
- Or roll into logs, chill, and slice
- Or pipe with a star tip for a classic bakery look
Step 5: Chill (Important)
Refrigerate the shaped dough for 20–30 minutes.
This helps the cookies hold their shape and improves texture.
Step 6: Bake
Bake at 170°C (340°F) for 12–15 minutes, until the bottoms are lightly golden.
The tops should stay pale.
Let cool on the tray for 5 minutes, then move to a rack.
Methods (Why This Works)
- Powdered sugar dissolves completely, creating a fine, tender crumb
- Slightly melted butter blends smoothly without air pockets
- Low baking temperature keeps the cookies delicate, not dry
- Minimal mixing prevents toughness
This method favors gentleness over speed.
History
Butter cookies trace their roots back to European baking traditions — especially Danish, Scottish, and French kitchens, where butter was prized and recipes were intentionally simple.
These cookies were often baked for:
- Tea service
- Holidays
- Gifts stored in tins for weeks
The beauty was in restraint — letting butter speak for itself.
Formation (Texture & Shape)
- Texture:
Crumbly yet smooth, dissolves softly on the tongue - Flavor:
Pure butter, lightly sweet, clean and comforting - Appearance:
Pale gold, elegant, timeless
They’re meant to look humble — that’s part of their charm.
Cookie Lovers Will Love These Because…
- Butter lovers get real butter flavor
- Minimalists adore the short ingredient list
- Kids love the softness
- Adults love them with tea or coffee
- Bakers love how forgiving they are
They don’t compete with flashy desserts — they coexist beautifully.
Methods Loved by Cookie Lovers (Variations)
Without changing the soul of the cookie, you can:
- Roll in granulated sugar before baking
- Dip half in melted chocolate
- Add lemon zest or vanilla
- Sandwich with jam or chocolate ganache
- Dust with powdered sugar after cooling
Same base. Endless personalities.
Conclusion
These 3-Ingredient Butter Cookies remind us that baking doesn’t have to be complicated to be meaningful.
They’re soft, quiet, and deeply satisfying.
The kind of cookie you reach for without thinking — and then reach for again.
Simple ingredients. Gentle hands.
A cookie that never goes out of style 🤍
If you want, I can also give you:
- A shortbread-style version
- A piped bakery-style version
- Or a holiday tin variation
Just tell me 💫