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3-Ingredient Butter Cookies: Simple, Soft, and Irresistible
Introduction
Sometimes, simplicity is the ultimate luxury. These 3-Ingredient Butter Cookies are a testament to that: just butter, powdered sugar, and flour combine to create cookies that are tender, buttery, and melt in your mouth. They’re perfect for last-minute treats, festive gatherings, or whenever you need a bit of homemade comfort. No chilling, no mixers required—just pure, buttery bliss.
The magic lies in the ratio of butter to sugar to flour, giving a delicate crumb and a soft bite that practically dissolves on your tongue. Even novice bakers can achieve perfection, while seasoned cookie lovers will marvel at how such few ingredients can create such elegance.
Ingredients
For about 12–15 cookies (depending on size):
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 2 cups (240g) all-purpose flour
Optional for finishing touches:
- A pinch of salt (if using unsalted butter)
- A sprinkle of extra powdered sugar for dusting
Instructions
- Preheat and prepare:
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone mat. - Mix the butter and sugar:
In a medium bowl, cream the softened butter and powdered sugar together until smooth and fluffy. Use a spoon or a hand mixer—just until combined, not overworked. - Incorporate the flour:
Gradually add the flour, folding gently until a soft dough forms. Don’t overmix; overworking will make the cookies tough. - Shape the cookies:
Scoop out small portions (about 1 tablespoon each) and roll them into balls. Flatten slightly with the back of a fork or the palm of your hand. - Bake to perfection:
Arrange the cookies about 2 inches apart on the baking sheet. Bake for 12–15 minutes, until edges are just set and bottoms are lightly golden. - Cool and enjoy:
Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack. Dust with extra powdered sugar if desired.
Methods
- Mixing method: Cream butter and sugar first for a smooth, light texture. Fold in flour carefully to avoid dense cookies.
- Shaping method: Rolling into balls ensures even baking. Flattening slightly prevents doming and promotes uniform softness.
- Baking method: Moderate heat (175°C / 350°F) keeps the cookies tender without browning too quickly.
History
Butter cookies trace their origins to Europe, particularly Denmark and the Netherlands, where rich, simple pastries were staples in households. The Danish version, known as “Småkager”, often relied on just butter, sugar, and flour, with minor variations for flavor. These cookies became beloved worldwide for their crisp edges and tender, buttery centers—perfect for tea, coffee, and festive traditions.
Formation
The magic of these cookies lies in their minimalist formula:
- Butter → tenderness and flavor
- Powdered sugar → smooth sweetness and melt-in-your-mouth texture
- Flour → structure without heaviness
No eggs, no vanilla, no additives. Yet the chemistry of these three ingredients creates cookies that rival more complicated recipes.
Conclusion
With just three pantry staples and 15 minutes, you can create cookies that are soft, buttery, and utterly irresistible. They pair beautifully with tea, coffee, or even a scoop of ice cream. This recipe is proof that simple can be sublime.
Whether you’re baking for yourself, surprising a loved one, or impressing guests, these 3-Ingredient Butter Cookies are guaranteed to disappear in minutes—because who can resist melt-in-your-mouth buttery perfection?
Cookie Lovers’ Tip
- For extra flair, press an almond, chocolate chip, or a few sprinkles on top before baking.
- Serve warm with a dusting of powdered sugar for maximum “ooohs” and “ahhhs.”
- Store in an airtight container for up to a week—or hide them so no one else eats them all.
These cookies are a love letter to simplicity and butter, and once you make them, you’ll understand why people swoon over them. ❤️
If you want, I can also make a step-by-step illustrated version with tips for shaping, baking times, and texture variations, so it’s basically impossible to mess up.
Do you want me to do that?