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!
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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.
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.
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!
Sean says
super easy and turned out perfect. definitely a recipe to keep to use again
Maria D'Errico says
Hi Sean,
Thanks for leaving a review! So glad you enjoyed these cookies.
McKenna Sternau says
Although it was a little too sweet for me, you can try it with some melted dark chocolate on the top or even with a glass of milk it will taste much better!
Maria D'Errico says
Hi McKenna,
Adding dark chocolate on top is delicious! It's one of my favorite variations of this recipe!
Allie says
dough was runny and tasted like just flour flowed instructions to a T and these are a no go for me.
Maria D'Errico says
Hi Allie,
Thanks for taking the time to leave a review! The dough should be very easy to handle and not runny, so it's possible the flour wasn't fully mixed in. I also recommend weighing the flour in grams or use the "spoon and level" method to ensure an accurate measurement. The recipe's notes section has helpful tips for how to measure the flour accurately. I hope this helps, and if you have more details to share, I'd be happy to help troubleshoot further!
D teezy says
I just made a few versions, I added cinnamon, and lemon and vanilla extract, and a little extra butter, then spooned strawberry jelly in the middle of some, and made a cookie bar sandwich with strawberry jelly filling in the middle...... turned out 👍🏽
Maria D'Errico says
Thanks for leaving a review! What a great idea to make a cookie sandwich - sounds delicious!
Anita says
Tastes like the filling of butter tarts. One of my favorite things. Yummy! Easy and quick.
Maria D'Errico says
Hi Anita,
Thanks so much for leaving a review. It's great to hear that you enjoyed these cookies!
Maria Clara says
The cookies were delicious! 10/10 recipe. ❤️
Problem is I had to leave them longer in the oven more than intended, is there a reason for that? xx
Maria D'Errico says
Thank you, I'm so happy you loved the cookies! Oven temperatures can vary, so sometimes the cookies may take a bit longer based on the specific oven. Flattening them into 1/4-inch thick discs before baking also helps them bake more evenly and faster. I hope this helps!
Cathy says
I baked these this afternoon with the addition of a pinch of nutmeg, vanilla, and crushed Pecans. I rolled them in sugar and flattening them with the bottom of a coffee mug. They are fantastic. thanks for the recipe😋
Maria D'Errico says
Hi Cathy,
I'm so happy you loved these cookies! What a great idea to add pecans, I need to try it!
Nicole says
should I sift the flour or not?
Maria D'Errico says
Hi Nicole,
Great question! In my experience, it's not necessary to sift the flour. The brown sugar and butter help bind the dough and the flour should mix in fine without sifting. I hope this helps and let me know if you have any other questions!
Anita says
I also used 1/2 of the 1x ingredients. Nice consistency .
Tori Bush says
Just made these and they are amazing! I added some vanilla extract and one egg just because my dough was a little crumbly to start. I think it may have been from me adding in the flour too soon ;} sorry about that! But they came out perfect, like store bought cookies. Beautiful color, tasty, and chewy on the inside. Great recipe!
Maria D'Errico says
Hi Tori,
Thank you for leaving a review! I'm so happy to hear these cookies turned out amazing. I love the idea of adding vanilla and an egg. The dough could've been crumbly from adding the flour too soon. I also find using a food scale helps to get the flour measurement just right! Thanks again for taking the time to leave a review and share your experience. Enjoy your delicious cookies!
Kim says
This easy and tasty sugar cookie recipe is a keeper! Thank you for sharing it. I made your recipe for my husband of 35 years last evening, after learning his favorite type of cookie was a sugar cookie. I only had brown sugar & a few small packets of white sugar in my pantry, but luckily came across your recipe using brown sugar. I made a half-recipe, adding vanilla, cinnamon & chopped cashews on top; As suggested, each dough ball was weighed. My husband LOVED THEM, & was touched by my spur-of-the-moment desire to bake him something special. I love learning something new!
Maria D'Errico says
Hi Kim,
Thank you so much for leaving a review! I'm really happy to hear that you and your husband love these cookies. My husband loves them too! What a great idea to add vanilla, cinnamon, and chopped cashews - sounds delicious!
Dianne McClellan says
this is a very easy recipe and the dough is a very good consistency. you can add ingredients to change up the flavors. very versatile. they can be made soft or crunchy. everyone should try it!
Maria D'Errico says
Thanks Dianne, I'm so happy to hear that you enjoyed this recipe!
Raj says
Tried to make these cookies but the cookies ended up uncooked in the middle and very hard which ruined the texture.
Maria D'Errico says
Hi Raj,
Thank you so much for taking the time to leave a review. I'm sorry to hear the cookies didn't turn out as expected. If you could share more details, I'd be happy to help troubleshoot. One possible issue could be the size or thickness of the balls of dough before baking. I have found that a size of 2 tablespoons (40 grams) works best for each cookie, and each ball of dough should be flattened into 1/4 inch-thick disk before baking. This helps the cookies to bake evenly. I hope this helps and if you provide more information I'd be happy to help further. Thanks again for taking the time to leave a review!
Melissa says
They are pretty good. I added the vanilla extract. My kids loved them.
Maria D'Errico says
Hi Melissa,
Thanks so much for leaving a review. I'm happy to hear your kids loved these cookies!
rd says
These goodies are a buttery bonanza of cookie goodness! They are rich, hearty, and quick to make. If you want a fast and fantastic sweet treat that will be sure to delight, you HAVE to give these a try!
Maria D'Errico says
Thanks for leaving a review! I'm glad you love the cookies!
Deidre Ketchel says
Are they crunchy or soft?
Maria D'Errico says
Hi Deidre,
The 3 ingredient sugar cookies are soft and a bit chewy.