3 Ingredient Brown Sugar Cookies

Name: 3 Ingredient Brown Sugar Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 cup salted butter ((softened to room temperature)*); 1 cup brown sugar ((packed)*); 2 cups all purpose flour (*)

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!

3 ingredient brown sugar cookies on a metal cooling rack.

Save This Recipe! 💌

I'll email this post to you, so you can come back to it later! I'll also add you to my newsletter with more recipes and tips.

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!

Jump to:

Ingredients
Substitutions and Variations
Instructions
Equipment
Storage
Expert tips
FAQ
Related
Pairing
Recipe
Reviews

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

A baking sheet is lined with parchment paper.

Step 1: preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

Butter and brown sugar are creamed together until light and fluffy.

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.

Flour is mixed into the butter and sugar mixture until combined.

Step 3: with the mixer on low speed, gradually add the flour. Mix until combined.

Balls of cookie dough are scooped onto a prepared baking sheet.

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.

The balls of dough are flattened into discs with the bottom of glass.

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.

The cookies are baked until the edges are crisp and lightly golden.

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

What happens if you only use brown sugar in cookies?

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.

Which brown sugar is best for cookies?

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.

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