No log rolling. No freezing. Just straight from the mixing bowl to the oven and done!
Easy Brown Sugar Cookies
3-Ingredient Brown Sugar Cookies fit the bill when you're looking for a quick, very good tasting dessert. Short on time and need to bake cookies for a birthday party or holiday gathering? These are perfect.
Brown sugar and the south kind of go together (in my opinion). I use it in candied yams which is one of my favvv soul food dishes.
What do these cookies taste like? When this recipe was first made, I gave away a few to my parents. They said it taste like a shortbread cookie.
No log rolling. No freezing. Just straight from the mixing bowl to the oven and done!
Looking for more recipes with brown sugar? Try my Pecan Pie Overnight Oats!
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Brown Sugar Cookies No Butter
To make brown sugar cookies without butter, replace the butter with olive oil used for baking. It will specifically say on the bottle for olive oil if it can be used for baking.
Ingredients
- light brown, brown sugar
- extra light tasting olive oil (used for baking)
- flour
See recipe card for quantities.
Instructions
Step 1: Add brown sugar to mixing bowl. Make sure the brown sugar is "packed" in the ½ cup. This just means that you press the brown sugar down in the measuring cup instead of loosely measuring it. See picture below.
Step 2: Slowly add small amounts of flour to the bowl and mix just like you did with the olive oil and brown sugar.
Hint: using too little flour will make the batter too liquidy. You'll end up with cookies that spread and don't really set (stick together) well. See picture below.
You are looking for a doughy consistent for the cookie batter. See picture below.
Equipment
The most important piece of equipment for this recipe is a hand mixer. It makes it SO much easier to mix the cookie batter. Without it is a struggle, so I highly recommend using it.
Hand MixerThe next best tool that I recommended for this recipe is using parchment paper. It helps the cookies to slide off easily once they are cooled.
Plus, it makes clean-up easier. I'm game for just about anything that makes clean-up easier.
Parchment paperLast, but not least is the cookie scoop. I used a medium size scoop and it makes the process a little faster than just using a spoon to scoop the dough or even rolling the dough.
Cookie scoop
Variations
Dark brown sugar can be used in place of light brown sugar.
You can get creative and add toppings like nuts or even vanilla extract. But then it's no longer "3 ingredient brown sugar cookies".
Storage
You can store these cookies in the fridge, on the countertop in a container or in the pantry. I'd recommend to eat within 5 days.
How to Freeze 3 Ingredient Brown Sugar Cookies
- Once cookies are completely cooled, transfer to a small sheet pan lined with wax paper.
- Place in the freezer and freeze for at least 1 hour.
- Transfer cookies (with wax paper if you'd like) to a labeled freezer-safe bag. Label with the date and name.
- Freeze for up to 3 months.
How to Reheat From Frozen
Simply take out a cookie, place on a paper towel and pop it in the microwave for 20-25 seconds. Microwave times will vary. You'll know if you need to heat it up more before enjoying them!
3-Ingredient Brown Sugar Cookies (Olive oil)
Equipment
Ingredients
- ½ cup light brown brown sugar
- ½ cup extra light olive oil
- 1 and ¼ cup all purpose flour
Instructions
- Preheat oven to 350°. Line sheet pan with parchment paper.
- Add brown sugar to a mixing bowl. Pour olive oil in to the same bowl and start to mix with a hand-held mixer. Start mixing on low to help prevent splatter!*Periodically scrape down the sides of the bowl with a spatula to blend well with the hand held mixer.
- Then start to add in flour ½ cup at a time and mix until all the cookie batter is mixed well. Mixture will start to thicken to a dough-like consistency.
- Scoop cookie batter on the sheet pan using a small cookie scoop.
- Bake at 350° for 15-20 minutes until they are a light golden brown. Let them cool, and enjoy!
Notes
- Please note I have not tried this recipe with gluten free flour, but I know for sure the texture and consistency will not come out the same.
- These cookie freeze very well! Wait until they have completely cooled. Place a sheet of wax paper on a sheet pan, freeze, then transfer to a freezer safe bag labeled with the date. Sometimes if I'm feeling lazy I just throw the cookies in a freezer safe bag and skip freezing them on a sheet pan first.
- Best to eat within 2-3 months but will last longer than that.
Bethanie Bates
No baking soda, baking powder, or salt?
KeyVion Miller RDN, LD/N
Nope, not for these. If you like you can feel free to add it. They come out like a shortbread cookie.
Charlie
Can I uses white sugar instead of brown?
KeyVion Miller RDN, LD/N
Hi Charlie! I have not tried it with white sugar, but I think it may work. If you try it let me know!