These 3 ingredient brown sugar cookies are perfectly sweet and buttery! Made with simple ingredients, they taste like a mix between shortbread and butter cookies. They are easy to make and are ready in less than 30 minutes!
These easy brown sugar cookies are a lifesaver for when I need to whip up a quick dessert. I'm lucky my husband loves them so much, because they make the perfect last minute Valentine's treat. And yes - I'm speaking from experience here!
Using just 3 simple ingredients, this recipe showcases how simple baking can make the best cookies. Your kitchen will smell incredible as they bake and they also avoid ultra-processed ingredients that may be found in store bought versions, such as additives and preservatives.
This recipe was inspired by my 2 ingredient peanut butter cookies, which are so delicious and easy that I couldn't wait to develop another simple cookie recipe. If you're looking for more delicious cookies, check out these walnut biscotti, chocolate chip sugar cookies, and rice crispy treats with marshmallow fluff. I love to serve them together in a cookie tray, which is one of the easiest desserts to put together when hosting. And there's no better combo than crumbling these cookies over ice cream, with espresso ice cream being my favorite!
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Ingredients
Ingredient Notes
- Salted butter should be softened to room temperature (not melted) so that it creams well with the brown sugar. This produces a cookie with crisp edges and a tender, crumbly interior. I prefer to use the salted version because it gives the cookies a complex buttery flavor that balances the brown sugar. I use grass-fed butter because of the rich taste and subtle herbal notes. Grass-fed butter may also have higher levels of heart healthy fats, including omega-3's.
- Brown sugar adds a complex sweetness due to the molasses. I prefer to use light brown sugar, which usually has a 3.5% molasses content and a milder flavor with caramel undertones. You could also use dark brown sugar, which often contains 6.5% molasses and has a deeper flavor with toffee notes. Due to it's higher moisture content, dark brown sugar may yield a softer cookie.
See recipe card for quantities.
Substitutions and Variations
- Use unsalted butter instead: the salted butter can be substituted with an unsalted version. You may wish to add a pinch of salt to the dough to balance the sweetness of the brown sugar.
- Add vanilla: you can add a bit of vanilla extract to the dough to enhance the butter and sugar.
- Add spices: a bit of cinnamon, nutmeg, or a pumpkin spice mixture will add complexity to the brown sugar shortbread flavors.
- Top with nuts: for a little texture and crunch, sprinkle chopped nuts on top of the cookies before baking. Pecans, walnuts, and pistachios would be great options.
- Drizzle with chocolate: as a chocolate lover, I'm always looking for an excuse to add some! These cookies are delicious when drizzled with melted chocolate after baking. I love using dark chocolate to balance the sweetness of the cookie.
Instructions
Step 1: preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Step 2: using a handheld or stand mixer with a paddle attachment, cream the butter and brown sugar together on medium to high speed for about 2 minutes until it is light and fluffy.
Step 3: with the mixer on low speed, gradually add the flour. Mix until combined.
Step 4: use a 2 tablespoon cookie scoop to make even-sized balls of cookie dough. If using a food scale, each ball of dough should weigh 40 grams. Roll each ball between your hands to smooth its surface. Then place them on the lined baking sheet at least 2 inches apart so they don't spread into each other when baking.
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Step 5: use your hand or the bottom of a glass to gently flatten each ball of dough into a disc that is ¼ inch thick.
Step 6: bake the cookies for 10 to 12 minutes until the edges are crisp and a light golden brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Serve and enjoy!
Equipment
- Handheld or stand mixer with a paddle attachment. I have a KitchenAid mixer and love it! I use it for much more than cookies - including these KitchenAid mashed potatoes and no egg vanilla ice cream recipe.
- 2 tablespoon cookie scoop
- food scale
Storage
These 3 ingredient brown sugar cookies can be stored in an airtight container for up to 4 days at room temperature or up to 2 weeks in the refrigerator. They can be stored in an airtight container in the freezer for up to 3 months. If freezing them stacked, place parchment paper between the layers so they don't stick together.
Check out this USDA Leftovers and Food Safety guide for more information about how to store food safely.
Expert tips
- The balls of cookie dough should be flattened into discs ¼ inch thick before baking. This promotes even heat distribution and allows the cookies to bake evenly. It also prevents the cookies from spreading too much as they bake.
- Measuring the brown sugar and flour properly will produce the best results. The most accurate method is to weigh them in grams using a food scale. If you don't have one handy, you can use a measuring cup instead. The brown sugar needs to be packed into the measuring cup until it is tight and compact. In contrast, the flour needs to be spooned and leveled into the measuring cup. To do so, spoon the flour into the measuring cup but do not pack it down. Then use the back of a knife to level off the top.
FAQ
Using only brown sugar in cookies results in a chewier texture and a richer flavor profile. The molasses content in brown sugar adds moisture and a hint of caramel, creating a soft, tender cookie with a deeper sweetness. Brown sugar is ideal for shortbread cookies made with only 3 ingredients because of its complex flavors.
Both light and dark brown sugars make delicious cookies. It all comes down to personal preference in flavor and texture. Light brown sugar has a lower molasses content that gives it a milder flavor with subtle caramel undertones. In contrast, dark brown sugar contains more molasses which gives it a richer, more complex sweetness. Since dark brown sugar has a higher moisture content, it may yield a softer cookie.
Related
Looking to bake more cookies? Try these delicious recipes:
Pairing
Looking for more sweets to pair with 3 ingredient brown sugar cookies? Check out these favorites:
Did you make this recipe? We'd love to hear about your masterpiece. Leave a comment below and tag @little.nonni on Instagram!
Recipe
3 Ingredient Brown Sugar Cookies
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Ingredients
- 1 cup salted butter (softened to room temperature)*
- 1 cup brown sugar (packed)*
- 2 cups all purpose flour *
Instructions
- Preheat the oven and prepare a baking sheet: preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper and set aside.
- Cream the butter and brown sugar: using a handheld or stand mixer with a paddle attachment, cream the butter and brown sugar together on medium to high speed until light and fluffy, about 2 minutes.
- Add the flour: with the mixer on low speed, slowly add the flour to the butter and sugar mixture. Mix until combined.
- Scoop balls of dough onto the baking sheet: Use a 2 tablespoon cookie scoop to make even-sized balls of cookie dough. If using a food scale, each ball of dough should weigh 40 grams. Roll each ball between your hands to smooth its surface. Then place the balls on the prepared baking sheet at least 2 inches apart so they don't spread into each other as they bake.
- Flatten the balls of dough: using your hand or the bottom of a glass, gently flatten each ball of dough into discs that are ¼ inch thick.
- Bake the cookies: place in the oven and bake for 10 to 12 minutes until the edges are crisp and a light golden brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Enjoy!
Video
Notes
- Butter: the salted butter can be substituted with the same amount of unsalted butter. You may wish to add a pinch of salt to the dough to balance the sweetness.
- Brown sugar: either light or dark brown sugar can be used. Since dark brown sugar has a higher moisture content, it may yield a softer cookie. To properly measure, weigh the sugar in grams or pack it into a measuring cup until it is tight and compact.
- All purpose flour: for best results, weigh in grams or use a measuring cup with the spoon and level method. To do so, spoon the flour into the measuring cup being careful not to pack it down. Once it reaches the top, level it off with a knife.
- Add vanilla: add a teaspoon of vanilla extract to the dough to enhance the butter and sugar flavors.
- Add spices: a ¼ teaspoon of cinnamon, nutmeg, or pumpkin spice mix will add complexity to the flavor profile.
- Top with nuts or melted chocolate: for a little texture and crunch, top with chopped walnuts, pecans, or pistachios before baking. Fellow chocolate lovers can drizzle some melted chocolate on top of the cookies after baking. I love using dark chocolate to balance the sweetness.
- Equipment: handheld or stand mixer; 2 tablespoon cookie scoop; food scale.
- Storage: the cookies can be stored in an airtight container for up to 4 days at room temperature or 2 weeks in the refrigerator. They can be frozen for up to 3 months. If freezing stacked, place parchment paper between the layers so they don't stick together.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
See our Disclaimer for more information.
susan says
delicious! Amazed with just little ingredients and taste better than store bought! Thamks!
Maria D'Errico says
Thanks Susan, I'm glad you enjoyed these cookies!
Morgan says
Honestly, a pretty good recipe! I cut the recipe in half (1/2 cup butter, 1/2 cup packed dark brown sugar, a little over 1 cup of flour) and then added a dash of salt and a little bit of vanilla. After cutting the recipe in half, I still ended up with 12 cookies! Super easy to put together quickly for a little sweet treat after dinner. This recipe creates a bit of a shortbread cookie, slightly soft in the middle, but with crunchy edges. They have great flavor, and with a glass of milk, they do the job for a sweet treat craving!
Maria D'Errico says
Hi Morgan,
Thanks for leaving a review! I'm glad you enjoyed these cookies!
Imani Sankofa says
I made a gluten free version and I think you stole my GranGrans butter cookie recipe, minus the egg! They were the perfect mix of a light, buttery, sweet, crispy delight! Thank you!
Maria D'Errico says
Hi Imani,
Thanks for leaving a review! Your GranGrans' butter cookies sound amazing and I'm so happy these cookies reminded you of them.
Alana says
Made these as per the recipe but used a splash of caramel extract along with the vanilla, my family went bonkers for them and requested I make a double batch the next night! Will be taking these to the office tomorrow morning to sweeten up a Monday!
Maria D'Errico says
Hi Alana,
I love hearing this! The caramel extract sounds amazing. I'm so glad your family enjoyed these cookies and what a perfect Monday treat for your co-workers. Thanks so much for sharing!
Allison says
I wanted to love this but it didn't work. Waited for almost 15 minutes and it was just a wet piece of sugar.
Maria D'Errico says
Hi Allison,
Thanks for sharing your feedback! The dough should be easy to work with, not wet, so it sounds like there may have been a little too much moisture. This can happen if the flour or brown sugar aren't measured accurately, or if the butter is melted rather than softened to room temperature. The Notes section of the recipe card has helpful tips for getting the measurements just right, and in my experience, using a food scale makes a big difference for best results. If you'd like to share more details, I'd be happy to help troubleshoot further!
Mary Lewis says
these cookies were no way done at 350 for 12 mins. had to keep baking until no more soft.
Maria D'Errico says
Hi Mary,
Thanks for sharing your experience! When done, the cookies should still be soft in the center, but crisp around the edges. Oven temperatures can vary, so you may need to add a few minutes to the baking time as needed. I hope you enjoyed the cookies!
jc says
Tastes like what they are - cookies! Yum, try this recipe as is and with the recommended pairings can’t go wrong. Simple and easy, what more can ya ask for!
Maria D'Errico says
Thanks so much for leaving a review! I'm happy to hear you enjoyed these cookies!
Janis Branson says
These cookies were such a nice surprise! They're so easy and I always have these ingredients on hand. I only had dark brown sugar in the pantry so only used 3/4 cup and did everything else as directed. They were so good! I expected them to spread, as my cookies usually do, but they didn't. I added a splash of vanilla. I topped some with a little sea salt ( my husband's favorite choice) and some with cinnamon sugar. Even the plain ones were really tasty! This recipe is a keeper! Thanks!
Maria D'Errico says
Hi Janis,
Thanks so much for leaving a review! I'm glad you love these cookies. Topping with a bit of sea salt sounds delicious. I'm going to try it with my next batch!
Elliot says
Was plannin on makin cookies but i didnt have any eggs so i followed this and it tastes exactly like those Pillsbury sugar cookies with the seasonal pictures on them.
Maria D'Errico says
Hi Elliot,
I'm glad you enjoyed these cookies. This recipe has saved me so many times when I'm craving cookies but don't have any eggs!
Vikki says
Hey! So I watched the video and looked at ingredients to see what the consistency should look like and everything. I saw in the video of you using the glass and the same thing but didn’t flatten them 🤦♀️.
Maria D'Errico says
Hi Vikki,
I recommend flattening the dough into 1/4-inch thick discs before baking for best results. I've forgotten to flatten them myself before, and in my experience they don't bake evenly in the center. I hope this helps!
Luke says
This was super fun, easy, and quick! I made this with my mom, and will keep this recipe. I added some marshmallow bits to the cookie for fun, and made it great! Other than that some of it fell apart after I cooked it (it's fine), it still was a great recipe!
Maria D'Errico says
Hi Luke,
I'm so glad you and your mom had fun baking these cookies. What a creative idea to add marshmallows! The extra gooeyness could be why a few fell apart, but it sure sounds delicious!
Candi says
I made these today! 6/2/2025 I did not see the note about the dark brown sugar having higher moisture content until after I made them. Also, I used a cookie scoop instead of rolling into a ball. The cookies were larger and thinner than the picture, and were soft. Still really good, and my teen loved them. I did have to add 2/3 minutes to the cook time I am guessing because of the dark brown sugar. Def worth a try! I will make these again!
Maria D'Errico says
Hi Candi,
Thanks for leaving a review! I’m so happy to hear you and your teen loved the cookies. The dark brown sugar does add more moisture, which may make the cookies a bit softer and affect the bake time. Bake time can also vary depending on the oven. I hope this helps!
Sylvie DeGiulio says
Yum is the only word to describe this I loved this! It took me a while to find the measurements though. But still Mmmmm. Thanks for the recipe!
Maria D'Errico says
Hi Sylvie,
I'm so happy you loved these cookies! The quickest way to find the measurements is by clicking the purple "Jump to Recipe" button at the top of the post. That will take you straight to the recipe card with the measurements. I hope this helps and thanks for taking the time to leave a review!