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
- 1 cup light brown brown sugar packed
- ½ cup extra light olive oil
- 1, ½ cup all purpose flour
- ⅛ teaspoon salt
Optional add-ins
- ½ teaspoon extracts (like lemon, vanilla, coconut, etc.)
- nuts (like pecan)
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. *Here is where you would add extracts if you are using them.
- Then start to add in flour ½ cup at a time and mix until mixed well. The dough itself will look “sandy” when using olive oil. It does take patience and a bit of technique for shaping.
- Shaping the cookies. Using a 1.5 tablespoon cookie scoop, scoop the dough and then press it into the cookie scoop to help it hold it's shape. *If the dough falls apart once you release the dough from the scoop then it likely is too dry and needs more oil. Start to add 1 teaspoon of olive at a time until it holds it's shape.
- Gently shape with your hands and place on sheet pan. If adding nuts or chocolate chips add them on top now.
- Bake at 350° for 10 minutes until they are a light golden brown. Remove from oven. Let cool for 3-4 minutes then move to a wire rack. 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.
Krysta
Hi, so if the olive oil label doesn't specifically state that it is for baking then it should not be used in this recipe, is that right? I have 3 different brands of extra virgin olive oil and none of them mention baking so wondering if the type for baking is not as common or if maybe one of these 3 can be used and they just didn't add that it was for baking to the v label for some reason (none of the 3 bottles have any of usage info at all, baking or otherwise). Any wisdom would be appreciated. 🙂
KeyVion Miller RDN, LD/N
Hi Krysta! Yes, you are correct. If it is not extra light tasting olive oil then I wouldn't use it for the cookies. Here is an example that is specifically olive oil for baking https://bertolli.com/oils-and-vinegars/extra-light-tasting-olive-oil/. The extra virgin oil olive that you have would be better for salad dressings, marinades, etc. I hope that helps! You can always just use butter (if you are trying to be more health conscious go for grass-fed butter). Avocado oil may work really well in this recipe as it doesn't have a taste like extra virgin olive oil - I just haven't tried it yet.
Udo
It didn't turn out as shown in the picture, but it tasted decent.
KeyVion Miller RDN, LD/N
Thanks for your comment. It does take some patience to work with the dough as it is different than using butter. If it is too dry or wet it won't stay together. I recently made this again and had to add 2 more teaspoons of oil before it was perfect and I could handle to dough with a cookie scoop. Try adding 1/4 - 1/2 teaspoon of extract like vanilla, lemon or coconut to give it a different flavor.
Kim
Would this work with vegetable oil as well? This is too much science fory brain, but how do these stay together and not crumble?
KeyVion Miller RDN, LD/N
Hi Kim! I am not sure about using vegetable oil. I probably would not recommend it as I don't think it would taste good. The olive oil that I recommend here is specifically the "light tasting olive oil" so you won't have an "olive oil tasting" cookie. This recipe does take a bit of patience as you have to make sure it isn't too dry or wet. It will looks "sandy" and that is fine. You can test this by scooping the dough with a cookie scoop and pressing the dough into the scoop so it forms a compact ball. Once you release it from the cookie scoop it should still stay together as a ball and then you gently shape it. If the dough does not stay together it might be too dry and you'll need to add a teaspoon more of oil until it's right. I hope that makes sense!
Sara
I wish Americans would just use a scale 😢. I made this recipe but almost threw it out after test baking 1 cookie & it spread and didn't taste good at all like burnt taste. I had no hope but decided to add more sugar and about 2 heaped tablespoons of flour kneaded it a bit and shaped into balls. I am pleased to say i manage to salvage it! They tasted amazing, the brown sugar transforms it. Thank you so much for sharing. I'm thinking next time to use equal amount melted butter what do you think?
KeyVion Miller RDN, LD/N
Hey Sara! Thanks for stopping by and for giving the recipe another go. I actually plan on doing more testing with it this month and hope to update it within the next few weeks. You should be able to use softened (room temperatue) unsalted butter (1/2 cup) without needing to melt it. Thanks again for your comments.
Sage
These were so tasty! My husband loved these!!! Thank you for such a simple, allergy free, delicious cookie recipe 🧡🧡🧡
KeyVion Miller RDN, LD/N
You're welcome and thank you for trying them!
teems78
These came out amazing!! Thank you
KeyVion Miller RDN, LD/N
So glad to hear that and thank you for stopping by!
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!