3-Ingredient Butter Cookies

These 3-ingredient butter cookies are the kind of recipe you can make any day of the week. You only need butter, sugar and flour, and there are no eggs, no leaveners and no special tools. The dough comes together in one bowl, bakes in about 15 minutes and turns into tender, golden cookies with crisp edges and a rich buttery flavor. If you want a richer version with egg yolk and vanilla, try these world’s best butter cookies, and if you like a melt-in-your-mouth bite, these shortbread cookies with cream filling are a good next batch.

Why You’ll Love These 3-Ingredient Butter Cookies

• Just 3 ingredients: butter, sugar and all-purpose flour are all you need.
• No eggs: the dough is simple, smooth and easy to shape.
• Ready fast: mix, shape and bake in well under an hour.
• Buttery and tender: thin, golden cookies with lightly crisp edges and a soft bite.
• Easy to dress up: add a pinch of salt, vanilla or lemon zest, or sprinkle sugar on top for a little sparkle.

Ingredients for 3-Ingredient Butter Cookies

For the cookies

• 1 cup (225 g) unsalted butter, softened
• 1/2 cup (100 g) sugar
• 2 cups (250 g) all-purpose flour

Optional extras

• A pinch of salt, if you like a more balanced flavor with unsalted butter (optional)
• 1 teaspoon vanilla extract (optional)
• A little finely grated lemon zest (optional)
• 1 to 2 tablespoons sugar, for sprinkling on top (optional)

Ingredient Notes

• Butter: it is the main flavor here, so use a good one. Unsalted butter lets you control the salt. If you only have salted butter, skip the pinch of salt.
• Sugar: plain white sugar gives crisp edges and a classic sparkle when sprinkled on top.
• All-purpose flour: measure it carefully, because with only three ingredients the ratio matters a lot.

How to Make 3-Ingredient Butter Cookies

1. Heat the oven: preheat to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the butter and sugar: beat the softened butter and sugar in a large bowl for 2 to 3 minutes, until pale and fluffy.
3. Add the flour: add the flour and mix on low speed, or with a spatula, just until a soft dough forms. Stop as soon as no dry streaks remain.
4. Shape: scoop the dough and roll it into small balls, about 1 tablespoon each. You can also roll it out about 1/4 inch thick and cut rounds with a cookie cutter.
5. Flatten: place the balls 2 inches apart on the lined baking sheet and press each one gently with a fork or the bottom of a glass.
6. Chill and sprinkle: chill the tray for 15 to 20 minutes if you have time, then sprinkle a little sugar on top if you like.
7. Bake: bake for about 12 to 15 minutes, until the edges are lightly golden.
8. Cool: let the cookies cool on the tray for 5 minutes, then move them to a wire rack to cool completely. They will firm up as they cool.

This recipe makes about 20 to 24 cookies, depending on their size.

Tips for the Best 3-Ingredient Butter Cookies

• Get the butter right: it should be at cool room temperature and give slightly when you press it with a finger. Butter that is too warm or melted makes cookies spread and turn greasy.
• Do not overmix: once the flour goes in, mix only until the dough comes together. Overmixing can make the cookies tough.
• Measure flour by spooning and leveling: spoon it into the measuring cup and level it with a knife. Scooping straight from the bag packs in extra flour and makes dry, crumbly cookies.
• Chill the shaped cookies: 15 to 20 minutes in the refrigerator helps the edges stay cleaner and the cookies hold their shape.
• Keep the sizes even: use a small scoop or weigh the dough so every cookie bakes at the same rate.
• Do not taste the raw dough: raw flour should be cooked before eating. Read more in the FDA guide to handling flour safely.

Butter Cookies With and Without Eggs

A classic butter cookie gets its tender, crumbly texture from the high amount of butter, so it does not need an egg to hold together. This version is simple, light and a little shortbread-like. If you prefer a softer, richer and slightly more custardy cookie, the egg yolk and vanilla in the world’s best butter cookies are the way to go. For a classic holiday cookie with nuts and powdered sugar, see these Mexican wedding cookies or these buttery pecan snowball cookies.

Variations

• Vanilla butter cookies: add 1 teaspoon of vanilla extract with the butter and sugar (optional).
• Lemon butter cookies: mix in a little lemon zest for a fresh, bright flavor, or take it further with these lemon almond cookies.
• Sparkly tops: press a little sugar onto each cookie before baking.
• Cut-out cookies: roll the dough out, chill it and cut rounds or festive shapes.
• Sandwich cookies: spread a little jam or frosting between two cooled cookies.

Storage

Store the cooled cookies in an airtight container at room temperature for up to about 5 days. To freeze, put the shaped dough balls or the baked cookies in a freezer-safe container, with parchment between the layers, for up to about 2 to 3 months. Thaw the baked cookies at room temperature, or bake the dough balls straight from the freezer, adding a minute or two to the baking time. For general freezing guidance, see the National Center for Home Food Preservation freezing page.

FAQ

Can I make these butter cookies without eggs?

Yes. This recipe has no eggs at all. The butter holds the dough together and gives the cookies their tender, crumbly texture.

Why did my butter cookies spread too much?

The butter was probably too warm or too soft. Use butter at cool room temperature and chill the shaped cookies for 15 to 20 minutes before baking.

Why are my cookies dry or crumbly?

Too much flour is the usual cause. Spoon the flour into the cup and level it instead of scooping it, and stop mixing as soon as the dough comes together.

Can I use salted butter?

You can. Just skip the optional pinch of salt, since the butter already contains some.

How many cookies does this recipe make?

About 20 to 24 cookies, depending on how big you shape them.