Why You’ll Love This Recipe
If you love buttery, melt-in-your-mouth cookies, this recipe is for you. These 3-ingredient butter cookies are incredibly easy to make, using basic ingredients you likely already have in your pantry. The texture is light and crisp with a rich buttery flavor that’s irresistible. Whether you’re baking for a special event or just craving a sweet snack, these cookies are sure to impress. Plus, they require no eggs, making them ideal for those with egg allergies or for those simply looking for a simpler recipe!
Ingredients
- 1 cup (227 g) butter, softened and slightly melted (see notes)
- 1 cup (118 g) powdered sugar
- 2 cups (256 g) all-purpose flour
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (177°C). Line two large baking sheets with silicone baking mats or parchment paper.
- In a large mixing bowl, add the softened butter and powdered sugar. Cream them together on high speed for about 5 minutes, or until the mixture turns light and fluffy. It should change from yellow to white and resemble whipped cream. If using a stand mixer, stop and scrape the sides of the bowl with a spatula several times to ensure all the butter is creamed.
- Gradually add the flour, mixing in at low speed. Once incorporated, increase the speed. The dough will be crumbly at first but will come together to form a thick, soft dough, similar to a paste. Stop mixing once the dough is fully formed.
- Transfer the dough into a piping bag fitted with a large open star tip (around 1/2 inch). Pipe the dough into your desired shapes (like swirls), spacing the cookies about 1 inch apart. If you prefer not to pipe the dough, see the notes for alternative shaping options.
- Chill the piped dough in the refrigerator for 30 minutes. This helps prevent the cookies from spreading too much during baking.
- Once chilled, bake one sheet of cookies at a time in the middle of the oven for 15-20 minutes, or until the edges and surface are lightly browned. My cookies took about 18-20 minutes. Remove the cookies from the oven and bake the second tray. Allow the cookies to cool on the baking sheet before transferring them.
- Store any leftover cookies in an airtight container.
Servings and Timing
- Servings: About 24 cookies (depending on size and shape)
- Preparation time: 15 minutes
- Chilling time: 30 minutes
- Baking time: 15-20 minutes per tray
- Total time: About 1 hour
Variations
- Shaping: If you don’t want to pipe the dough, simply roll it into balls and flatten them with a fork or your hands before baking.
- Flavorings: Add a teaspoon of vanilla extract or almond extract to the dough for extra flavor.
- Decorations: After baking, you can decorate the cookies with a dusting of powdered sugar, sprinkles, or even a light glaze.
Storage/Reheating
- Storage: Store your cookies in an airtight container at room temperature for up to 1 week. If you want to extend their freshness, you can freeze the dough for up to 3 months and bake them when you’re ready.
- Reheating: Reheat cookies by placing them in a preheated oven at 300°F (150°C) for about 5 minutes to freshen them up.
FAQs
Can I use margarine instead of butter in this recipe?
Yes, margarine can be used, but the flavor and texture might differ slightly. Butter gives the cookies a richer, more authentic taste.
How do I know when my cookies are done baking?
Your cookies are ready when the edges and surface start to turn light brown. Keep an eye on them as baking times may vary slightly depending on the size and thickness of your cookies.
Can I make these cookies without piping them?
Yes, you can roll the dough into small balls and flatten them with your hands or a fork. This will give the cookies a more rustic appearance but they’ll still be just as delicious.
Can I add chocolate chips to this dough?
Yes, chocolate chips can be added for a fun twist. Add around 1/2 cup of mini chocolate chips to the dough before piping or rolling.
How do I make sure my cookies don’t spread too much?
Chill the dough before baking to help prevent excessive spreading. Chilling the dough also ensures a crisp texture.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend you use is suitable for baking cookies.
How long should I chill the dough for?
You should chill the piped dough for about 30 minutes. This allows the dough to firm up and helps the cookies maintain their shape during baking.
Can I use this dough to make a cookie cake?
Yes, you can use this dough for a cookie cake! Just press the dough into a round cake pan and bake for about 20-25 minutes.
Why are my cookies too hard?
Overmixing the dough or baking them too long can cause the cookies to become hard. Be sure to follow the baking time and avoid overmixing.
Can I store the dough for later use?
Yes, you can store the dough in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to bake, simply scoop and bake as usual.
Conclusion
These 3-ingredient butter cookies are an incredibly simple and delicious treat that anyone can make. They’re perfect for when you need something sweet without a lot of fuss. With their melt-in-your-mouth texture and buttery flavor, they’re bound to become a favorite. Try them today and enjoy a classic cookie with just a few ingredients!
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3-Ingredient Butter Cookies (No Eggs)
- Total Time: About 1 hour
- Yield: 24 cookies
- Diet: Vegetarian
Description
These 3-ingredient butter cookies are easy to make and melt in your mouth with a rich, buttery flavor. No eggs required, making them perfect for those with egg allergies or for anyone looking for a simple, delicious cookie recipe. Whether you’re hosting a party or craving a sweet snack, these soft and crispy butter cookies will satisfy your taste buds in no time. These 3-ingredient butter cookies are easy to make and melt in your mouth with a rich, buttery flavor. No eggs required, making them perfect for those with egg allergies or for anyone looking for a simple, delicious cookie recipe. Whether you’re hosting a party or craving a sweet snack, these soft and crispy butter cookies will satisfy your taste buds in no time.
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 your oven to 350°F (177°C). Line two large baking sheets with silicone baking mats or parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar on high speed for about 5 minutes until the mixture turns light and fluffy. It should resemble whipped cream.
- Gradually add the flour to the mixture, stirring in at low speed until fully combined. The dough will be crumbly at first, but it will eventually form a thick, soft dough.
- Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into desired shapes, spacing about 1 inch apart.
- Chill the piped dough in the refrigerator for 30 minutes to prevent spreading during baking.
- Bake one tray at a time in the middle of the oven for 15-20 minutes, or until the edges and surface turn lightly golden.
- Let the cookies cool on the baking sheet before transferring to a wire rack.
Notes
- You can roll the dough into small balls and flatten them with a fork if you don’t want to pipe the dough.
- For added flavor, consider incorporating vanilla or almond extract.
- If you’d like, decorate the cookies with powdered sugar, sprinkles, or a light glaze after baking.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 15-20 minutes per tray
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
