This three-ingredient brown sugar cookie recipe produces soft, buttery cookies with a pleasant caramel flavor. Made with flour, brown sugar and butter, these cookies are quick to prepare and require no eggs or mixer—perfect for an easy bake at home.
Why you will love this simple 3-ingredient brown sugar cookie recipe
- Minimal ingredients: only three items are needed, so it’s easy to make anytime.
- Simple method: the recipe can be done in three straightforward steps—mix, shape and bake.
- Fast results: from start to finish these cookies take about 25–30 minutes, with no dough chilling required.
- Mixer-free: everything can be mixed by hand, so no special equipment is necessary.
Easy brown sugar cookie ingredients
- Butter: 113 g (1/2 cup)
- Brown sugar (light or dark): 67 g (1/4 cup + 1 tbsp)
- Flour (all-purpose/plain flour): 146 g (1 cup + 2 tbsp)
Butter: Both salted and unsalted butter work, though unsalted gives a cleaner buttery taste. Use softened butter so it blends easily with the sugar.
Brown sugar: Light brown sugar gives a balanced texture and flavor. Dark brown sugar produces softer, chewier cookies because of the higher molasses content, while granulated sugar yields a crisper cookie.
Flour: All-purpose (plain) flour is used in this recipe. If you prefer lighter cookies, you can try self-rising flour, which contains baking powder.
How to make 3-ingredient brown sugar cookies
These cookies are made in three simple steps. The whole process is quick and beginner-friendly.
1. Mix the ingredients
In a bowl, cream the softened butter and brown sugar together until the mixture is pale and smooth. Add the flour and mix until a soft cookie dough forms.
If the dough feels too sticky, chill it briefly or dust your hands with a little flour to make shaping easier.
2. Shape the cookies
Scoop the dough into evenly sized portions. A 1/2 tablespoon scoop makes small cookies; use a larger spoon for bigger cookies. This batch yields about 20–30 small cookies or 12–15 larger ones.
Roll each portion into a ball and place on a parchment-lined baking sheet. Flatten gently with the back of a glass dusted with flour, or press a textured stamp into the tops for a decorative imprint.
3. Bake the brown sugar cookies
Preheat the oven to 325°F (160°C). Bake the cookies for about 20–22 minutes, or until the edges turn a light golden color. Smaller cookies will need less time, while larger ones will take longer.
Remove the tray from the oven and let the cookies rest on the baking sheet for about 2 minutes, then transfer to a cooling rack. The cookies will be soft when they come out but crisp as they cool; after several hours the molasses in the brown sugar can make them slightly softer again.
Enjoy these cookies with tea, coffee or a glass of milk. They store well at room temperature in an airtight container for 3–5 days.
Tips and variations
- Oil substitute: If you prefer, use a neutral oil like canola instead of butter. The dough may need an extra tablespoon or two of flour if it becomes too loose.
- Margarine: Margarine can replace butter in the same quantity, but cookies may spread more and lack the buttery aroma—add 1 tsp vanilla if desired.
- Texture: Use dark brown sugar for chewier cookies, light brown for balance, or granulated sugar for a crisper result.
Recipe summary
Easy 3-Ingredient Brown Sugar Cookies
Ingredients
- 146 g (1 cup + 2 tbsp) all-purpose flour
- 113 g (1/2 cup) butter, softened
- 67 g (1/4 cup + 1 tbsp) brown sugar (light or dark)
Instructions
- Cream the softened butter and brown sugar together until pale and smooth. Add the flour and mix to form a soft dough.
- Scoop and roll the dough into balls. Flatten slightly with a floured glass or make imprints with a textured surface. Place on a parchment-lined tray.
- Bake at 325°F (160°C) for 20–22 minutes, or until the edges are lightly golden. Let rest on the tray for 2 minutes, then transfer to a cooling rack.
Notes
Watch the baking time closely—under- or over-baked cookies will change in texture and flavor. Adjust baking time based on cookie size. Store cooled cookies in an airtight container for up to 5 days.