3 ingredient brown sugar cookies are soft, chewy, and incredibly easy to make with just a handful of pantry staples. These cookies are rich in flavor thanks to the brown sugar, and they come together in minutes—no chilling, no mixers, no fuss. When I’m craving something sweet but don’t want to spend a lot of time baking, this is the recipe I reach for.
Why You’ll Love This Recipe
I love this recipe because it’s unbelievably simple and delivers amazing results with minimal effort. The brown sugar gives the cookies a warm, caramel-like flavor and a chewy texture that’s totally irresistible. Whether I’m making a quick dessert, need something for a lunchbox treat, or just want a warm cookie with my coffee, these never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Brown sugar (light or dark, depending on how rich I want the flavor)
- Unsalted butter (softened or melted)
- All-purpose flour
Directions
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, I combine the brown sugar and softened butter until smooth.
- I stir in the flour until a soft dough forms. If it’s too crumbly, I add a teaspoon of milk to bring it together.
- I scoop the dough into small balls and place them on the prepared baking sheet, flattening each one slightly with my palm or a fork.
- I bake for 10–12 minutes, or until the edges are lightly golden.
- I let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and Timing
This recipe makes about 12–16 cookies, depending on size. It takes around 10 minutes to prep and 10–12 minutes to bake, so I’ve got fresh cookies ready in under 25 minutes.
Variations
- I sometimes add a pinch of cinnamon or vanilla extract for extra flavor.
- A sprinkle of sea salt on top before baking gives them a sweet-and-salty twist.
- I’ve folded in mini chocolate chips or chopped nuts for a little texture.
- Shaping them into thumbprint cookies and adding a dab of jam or Nutella makes them extra special.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. If I want to refresh them, I microwave one for 5–8 seconds for that fresh-baked feel.
FAQs
Can I use salted butter?
Yes, I’ve used salted butter before—just skip adding extra salt to the dough.
Can I use dark brown sugar?
Absolutely. Dark brown sugar gives a deeper, molasses-rich flavor and a slightly chewier texture.
What if my dough is too dry?
I add a splash of milk or a little more butter until the dough holds together.
Can I freeze the dough?
Yes! I roll the dough into balls, freeze them on a baking sheet, then transfer to a bag. I bake them straight from frozen, adding a minute or two to the bake time.
Can I double the recipe?
Definitely. I often double it because these cookies go fast!
Conclusion
3 ingredient brown sugar cookies are proof that simple baking can be just as delicious as the most complicated recipes. With a warm, chewy texture and rich brown sugar flavor, they’re the kind of cookie I can whip up anytime, for any reason—and they never last long. Whether I’m baking with kids, short on time, or just in the mood for something sweet, this recipe always comes through.
Print
3 Ingredient Brown Sugar Cookies
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–25 minutes
- Yield: 12–16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These 3 ingredient brown sugar cookies are chewy, soft, and full of caramel-like flavor. Made with just brown sugar, butter, and flour, they’re the ultimate no-fuss, no-chill cookie recipe—perfect for when you want a sweet treat fast.
Ingredients
- 1 cup brown sugar (light or dark)
- ½ cup unsalted butter (softened or melted)
- 1 cup all-purpose flour
- Optional: 1–2 teaspoons milk if dough is too dry
- Optional add-ins: pinch of cinnamon, vanilla extract, chocolate chips, or sea salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine brown sugar and softened butter. Stir until smooth and creamy.
- Add flour and mix until a soft dough forms. If the dough is crumbly, add a small splash of milk to bring it together.
- Roll into 1-inch balls and place on the prepared baking sheet. Flatten slightly with your palm or a fork.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use dark brown sugar for a richer, deeper flavor and chewier texture.
- Top with sea salt or shape into thumbprint cookies with jam or Nutella for variations.
- Great for quick baking with kids or last-minute dessert cravings.
