Name: Mini Butter Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup unsalted butter, softened (room temperature, not melted) (Use unsalted and add a pinch of salt if desired.); 2 cups all-purpose flour (If using gluten-free, swap with a 1:1 gluten-free baking blend.); 1 cup powdered (confectioners’) sugar (Key for a melt-in-the-mouth crumb.)

I still remember the first time I made these tiny, buttery cookies — a batch disappeared so quickly at a family gathering that I had to scribble the method on a napkin for my aunt. These are classic mini butter cookies: three main ingredients, a tender crumb, and a melt-in-your-mouth bite that’s perfect for tea time, lunchboxes, or a simple holiday platter.

Why you’ll love this dish

These cookies are the definition of comfort baking: simple ingredients, fast prep, and reliably delicious results. They’re ideal when you want a small sweet without a long ingredient list or complicated technique. Make them for a last-minute hostess gift, a cookie exchange, or when kids want to help — the dough is safe to handle and forgiving.

“Short ingredient list, huge payoff — the perfect tiny cookie. Mildly sweet, very buttery, and utterly addictive.” — a family favorite review

Reasons to try:

Minimal ingredients (butter, flour, powdered sugar) keep pantry stress low.
Quick to mix and bake — great for spontaneous baking urges.
Kid-friendly to shape and decorate.
Easy to scale up for gatherings or scale down for a quick snack.

How this recipe comes together

In plain terms: cream butter and powdered sugar until pale and smooth, stir in flour until a soft dough forms, roll into small balls, flatten them slightly, then bake until just edged in gold. The process takes a few simple steps and about 12–15 minutes in the oven, so you’ll have fresh cookies before guests settle in.

What to expect:

A smooth, pliable dough that doesn’t stick excessively when butter is properly softened.
A short, crumbly texture that’s not crunchy like a biscotti but definitely not cakey.
Lightly golden edges when done — the centers stay pale.

What you’ll need

1 cup (226 g) unsalted butter, softened (room temperature, not melted)
2 cups (250–260 g) all-purpose flour
1 cup (120 g) powdered (confectioners’) sugar

Notes and substitutions:

Butter: Use unsalted and add a pinch of salt if desired (about 1/8 tsp). Salted butter works, but reduce or skip added salt.
Powdered sugar is key for a melt-in-the-mouth crumb. If you only have granulated sugar, expect a slightly different texture; see FAQs for tips.
Gluten-free: swap the flour for a 1:1 gluten-free baking blend with xanthan gum and proceed the same way.

Directions to follow

Preheat the oven to 350°F (175°C). Position a rack in the center.
In a large bowl, cream the softened butter and powdered sugar together until smooth and pale. Use a hand mixer or stand mixer for 1–2 minutes.
Add the flour gradually and mix on low speed until the dough holds together. Scrape the bowl as needed.
Take small portions of dough and roll into balls about 1 inch across. You should get roughly 24–30 mini cookies depending on size.
Place the balls on a parchment-lined baking sheet, spacing them 1–2 inches apart.
Flatten each ball slightly with a fork (crosshatch) or your fingers to about 1/4–1/3 inch thick.
Bake for 12–15 minutes, until the edges just begin to pick up a hint of gold. The centers should remain pale.
Transfer cookies to a cooling rack and allow them to cool completely before serving.

Best ways to enjoy it

Pair with a hot cup of tea or coffee for a classic afternoon treat.
Serve on a dessert platter alongside chocolate-dipped shortbreads or jam-filled thumbprints for variety.
Dust extra powdered sugar on top for a snowy holiday look, or sandwich two together with a little jam or chocolate spread for bite-sized sandwich cookies.
Pack them in small tins layered with parchment for gifting.

How to store & freeze

Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to avoid sticking.
Refrigerator: Not necessary for short-term storage and can dry them out; use only if your kitchen is very warm.
Freezing cookies: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Keep up to 2 months. Thaw at room temperature.
Freezing dough: Form dough balls, freeze them on a baking sheet, then store in a bag. Bake from frozen — add 1–2 minutes to bake time.
Food safety: always cool completely before storing to prevent condensation and spoilage.

Pro chef tips

Temperature matters: butter should be soft but still slightly cool. If it’s too warm, the dough will be greasy and flat; if too cold, it won’t cream properly.
Don’t overmix after adding flour. Overworking develops gluten and yields tougher cookies.
Use powdered sugar for the signature tender texture — it contains cornstarch which helps keep these cookies delicate.
Uniform sizing ensures even baking. Use a small cookie scoop for consistent balls.
Keep an eye on color rather than time alone; ovens vary. Pull them when edges color lightly.

Creative twists

Lemon zest: add 1 tsp grated lemon zest to the dough for a bright note.
Vanilla or almond: stir in 1/2–1 tsp pure vanilla extract or almond extract for added aroma.
Chocolate-dipped: dip half the cooled cookies in melted dark or milk chocolate and set on parchment.
Spiced: add 1/4 tsp ground cardamom or cinnamon for warm spice.
Cocoa version: replace 2–3 tbsp of flour with unsweetened cocoa powder for a chocolate button cookie.

Your questions answered

Q: How long does prep and total time take?
A: Prep is about 10–15 minutes. Baking is 12–15 minutes per sheet. Overall, plan for 30–40 minutes including cooling.

Q: Can I use granulated sugar instead of powdered sugar?
A: You can, but the texture changes. Granulated sugar will give a slightly grainier, crisper cookie. If using granulated, pulse it in a food processor to make it finer, or expect a different mouthfeel.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate dough balls for up to 48 hours before baking (bring to room temp for a few minutes if chilled). You can also freeze shaped dough as described above.

Q: How do I keep them from spreading?
A: Make sure butter isn’t too soft or melted. Chill the dough briefly (10–15 minutes) if your kitchen is warm before baking.

Q: Are these suitable for sharing with kids and parties?
A: Absolutely. They’re mild in sweetness, easy to handle, and can be dressed up with dips or sprinkles for kid-friendly presentation.

Conclusion

If you want a quick, no-fuss recipe that yields tender, buttery bites every time, this mini butter cookie method delivers. For another take on the same three-ingredient simplicity, check out 3 ingredient mini butter cookies ⋆ The Gardening Foodie. If you’re curious about a crisp alternative with a similar shape, this Butter Button Cookies (Mini Crunchy Shortbread Cookies) post offers a crunchy shortbread twist.