Mini Butter Cookies Recipe (3-Ingredients) – Discover the simplicity of baking. With our Mini Butter Cookies Recipe (3-Ingredients). This straightforward guide. Will have you enjoying delightful butter cookies. Using just flour, powdered sugar, and butter. A testament to the magic of minimal ingredients!
The first time I whipped up these mini butter cookies. It was a rainy afternoon. With my family. Looking for a quick treat. To pair with our tea. I stumbled upon this three-ingredient wonder. My husband. Who’s not much of a baker. And our little ones were both so enchanted by these delightful bites. That they’ve since become a baking ritual for us. On lazy afternoons.
What makes this Mini Butter Cookies Recipe (3-Ingredients) truly stand out?
These Mini Butter Cookies stand out. For their ease and simplicity. Making them perfect. For spontaneous baking. With only three staple ingredients. And less than 30 minutes from start to finish. These cookies are not only a breeze to prepare. But also versatile. They serve as a delightful base. For various toppings. Or enjoy pure. Showcasing the rich, buttery flavor. In every bite.
What You Need To Make This Mini Butter Cookies Recipe (3-Ingredients) Recipe?
Flour: You can use all-purpose, cake, or plain flour. Depending on what’s available. Each type offers a slightly different texture. From tender to crumbly.
Powdered Sugar: Also known as confectioners’ sugar. It dissolves easily for a smooth mixture. Ensuring your cookies have a delicate sweetness.
Butter: Melted butter is key for a moist dough and rich flavor. Make sure it cools a bit before mixing. To prevent affecting the dough’s texture.
Steps To Make Mini Butter Cookies Recipe (3-Ingredients):
Step 1: Begin by stirring powdered sugar. Into a medium-sized bowl. Melt the butter, then let it cool for about 5 minutes. This slight cooling helps it blend better without seizing. Combine these two ingredients. With a whisk until smooth.
Step 2: Gently fold in the flour with a spatula. Until it forms a soft dough. This is your canvas—simple yet ready for creativity. Take heaping ½ teaspoon amounts. And roll them into balls. On a parchment-lined baking tray. Flatten each gently with a fork. Making them about 1 inch in diameter.
Step 3: For cookies that keep their shape perfectly. Chill the tray in the fridge. For 15 minutes before baking. This step is particularly helpful. If your kitchen is warm.
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Step 4: Bake in a preheated oven at 356°F (180°C or 160°C fan) for 10 to 12 minutes. They’ll be just golden when done. Soft initially. But crisping as they cool. Allow them to rest on the tray for a few minutes. Before transferring to a cooling rack.
Tip:
When making these Mini Butter Cookies. Ensuring your butter is melted and cooled to just the right temperature before mixing. Can make all the difference. Too hot. And it will cook the eggs. Too cool. And it won’t blend smoothly. Aim for butter that’s warm to the touch. But not hot. For an even texture. Sift your powdered sugar to avoid clumps. This ensures each cookie bakes uniformly. And has that perfectly smooth, melt-in-your-mouth feel.
Frequently Asked Questions:
Can I use unsalted butter?
Yes. Unsalted butter works fine. Just add a pinch of salt. To enhance the flavors.
How can I prevent the cookies from spreading too much?
Chilling the dough before baking. Is the most effective way to prevent spreading.
What are some variations I can try?
Add a dash of vanilla extract, lemon zest, or even cinnamon. For a flavor twist. You can also press a chocolate chip. Or nut. Into the center of each cookie before baking. For added texture and taste.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mini Butter Cookies Recipe (3-Ingredients)
Ingredients
- 1 ½ c of all-purpose flour cake flour, or plain flour
- ½ c of powdered sugar also known as confectioners sugar
- ⅔ c of melted butter
Instructions
- Place powdered sugar. In a medium-sized bowl.
- Melt the butter using a microwave or stovetop. Then allow it to cool for about 5 minutes. Before mixing it with the powdered sugar.
- Stir well to combine. Then gradually incorporate the flour.
- Gently fold the flour. Into the mixture using a spatula. Until a soft dough forms.
- Using a small scoop. Measure out heaping half-teaspoons of dough. And place them onto a parchment-lined baking tray. Roll the dough into balls.
- Flatten each ball lightly with a fork. Ensuring each cookie is roughly 1 inch in diameter.
- To prevent the cookies from spreading too much. Chill the shaped dough on the baking tray. In the refrigerator. For about 15 minutes before baking.
- Bake the cookies in a preheated oven at 356°F (180°C or 160°C with fan) for 10 to 12 minutes. Or until they are just starting to brown. The cookies will be soft initially. But will firm up as they cool.
- For storage. Allow the cookies to cool completely. Before placing them in an airtight container. They can be stored. For up to five days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Made these today. Delicious! They’re a bit dry, they didn’t really bind nicely into balls. Any suggestions?
They are addictive -at need a lock on my cookie jar!
Hi Jan! So glad you enjoyed them, and I totally get it—these little cookies are addictive! 😊 If they’re a bit dry and not binding well, try adding just a teaspoon of milk or a tiny bit more melted butter to the dough next time to help it hold together better. Also, chilling the dough for a bit longer before baking can sometimes help with the binding. Let me know if you try it again—would love to hear how it turns out!