Sometimes the simplest recipes yield the most delightful results. These 3-Ingredient Butter Cookies are proof that you don’t need a pantry full of ingredients to create something truly special. With just butter, powdered sugar, and flour, you can whip up a batch of these buttery, melt-in-your-mouth cookies that are perfect for any occasion.
Whether you’re a seasoned baker or someone who rarely ventures into the kitchen, this recipe is straightforward and nearly foolproof. Plus, the piped designs add a touch of elegance, making these cookies as beautiful as they are delicious.
Why You’ll Love This Recipe
• Minimal Ingredients: Just three pantry staples are all you need.
• Easy to Make: Simple steps make this recipe approachable for all skill levels.
• Customizable: Use different piping tips to create unique designs, or even add a pinch of flavoring (like vanilla or almond extract) if you’re feeling adventurous.
Ingredients You’ll Need
• 1 cup butter (softened and slightly melted)
• 1 cup powdered sugar
• 2 cups all-purpose flour
How to Make Butter Cookies
- Prepare Your Baking Sheets
Preheat your oven to 350°F. Line two large baking sheets with silicone baking mats or parchment paper.
- Cream the Butter and Sugar
In a large mixing bowl, combine the butter and powdered sugar. Using a stand mixer or hand mixer, cream the mixture at the highest speed for about 5 minutes. The result should be light, fluffy, and white—almost like whipped cream. (Pro Tip: Scrape down the sides of the bowl a few times to ensure even mixing.)
- Incorporate the Flour
Add the flour to the creamed butter mixture. Start mixing at low speed, then gradually increase the speed as the flour gets incorporated. The dough will initially appear crumbly but will come together into a soft, thick paste-like consistency.
- Pipe the Dough
Transfer the dough into a piping bag fitted with a large open star tip (or a tip of your choice). Pipe the dough into swirls or any design you like, spacing them about 1 inch apart on the baking sheets.
- Chill the Dough
Refrigerate the piped cookies for 30 minutes. This step is crucial to prevent the cookies from spreading too much during baking.
- Bake to Perfection
Bake one tray of cookies at a time in the middle rack of your oven for 15-20 minutes, or until the edges and surface are lightly golden. (Timing may vary, but mine took about 18 minutes.) Let the cookies cool on the baking sheet before transferring them to an airtight container for storage.
Tips for Perfect Butter Cookies
1. Use Room-Temperature Butter: Softened butter ensures a smooth dough that pipes easily.
2. Invest in a Good Piping Tip: A 1/2-inch star tip works beautifully for creating elegant designs.
3. Don’t Skip Chilling: This step is essential for cookies that hold their shape.
Serving Suggestions
These cookies are perfect with a hot cup of tea, coffee, or even a glass of milk. They also make an excellent gift when packaged in a decorative tin or box.
Storage
Store uneaten cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies and thaw them at room temperature before serving.
There you have it: a recipe that’s as simple as it is satisfying. Whether you’re baking for a special occasion or indulging in a quiet moment at home, these 3-Ingredient Butter Cookies are sure to bring a smile to your face. Try them out and share your thoughts in the comments below—happy baking!
3-Ingredient Butter Cookies
These are all kinds of fun to make with the kids, and they taste like melt-in-your-mouth little clouds of buttery heaven…
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Resting time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
- 1 cup butter softened and slightly melted
- 1 cup powdered sugar
- 2 cups all purpose flour
Preheat oven to 350°F. Line 2 large baking sheets with silicone baking mat or parchment paper.
In a large mixing bowl, add butter and sugar. Cream at highest speed for about 5 minutes or until light and fluffy. The mixture should turn from yellow to white and look like whipped cream when you are done. If you are using a stand mixer, make sure to stop and scrape the sides of your bowl a few times with a spatula so that all the butter gets creamed. I used the wire whisk attachment with the stand mixer.
Add in the flour. Mix in at low speed and then gradually increase speed once flour is incorporated. The mixture will be crumbly at first but then should form a thick, soft dough, almost like a thick paste. You can stop mixing once the dough comes together.
Add dough to a piping bag. Using a large open star tip (I used one with a 1/2 inch opening), pipe swirls or whatever design you prefer. Space cookies 1 inch apart. Place piped cookies into fridge for 30 minutes so the dough is chilled. This will prevent the cookies from spreading too much when they bake.
Place one cookie sheet into the middle of your oven. Bake cookies for about 15-20 minutes or until edges and surface start to turn a light brown. (Mine took about 18-20 minutes). Remove cookies from oven and bake the second tray. Let cookies cool on cookie sheet before removing. Store uneaten cookies in an airtight container.