18 Easy 3 Ingredient Cookie Recipes Delicious

Who says baking has to be complicated? These 18 easy 3-ingredient cookie recipes prove that less is more—especially when it comes to whipping up sweet treats in a flash! Whether you’re craving chewy peanut butter bites, crispy chocolate delights, or a nostalgic childhood favorite, we’ve got a no-fuss recipe for you. Grab your mixing bowl and let’s get baking—deliciousness is just three ingredients away!

Peanut Butter Cookies: Simple and nutty.

Today is ‘2025-06-02 00:41:08.491169’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Peanut Butter Cookies: Simple and nutty.’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 cup creamy peanut butter, smooth as a jazz tune
• 1 cup granulated sugar, sweet as your grandma’s love
• 1 large farm-fresh egg, because happy chickens make better cookies
• 1 tsp vanilla extract, for that whisper of sophistication

Instructions

1. Preheat your oven to a toasty 350°F, because these cookies deserve a warm welcome.
2. In a mixing bowl, combine the creamy peanut butter, granulated sugar, farm-fresh egg, and vanilla extract. Mix until the dough is as smooth as your pickup lines.
3. Roll the dough into 1-inch balls, because size matters when it comes to cookie perfection.
4. Place the dough balls on a baking sheet lined with parchment paper, giving them space to spread their wings.
5. Flatten each ball with a fork, creating a crisscross pattern that’s as classic as your favorite jeans.
6. Bake for 10-12 minutes, or until the edges are golden and your kitchen smells like happiness.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, if you can resist eating them straight away.

Zesty and packed with peanut buttery goodness, these cookies are the perfect blend of chewy and crisp. Serve them with a glass of cold milk for a nostalgic trip to childhood, or crumble them over ice cream for a decadent twist.

Chocolate Oatmeal Cookies: Rich and chewy.

Brace yourselves, cookie lovers, because these Chocolate Oatmeal Cookies are about to become your new obsession. Rich, chewy, and packed with chocolatey goodness, they’re the perfect blend of indulgence and comfort. And let’s be honest, who can resist a cookie that’s basically breakfast in disguise?

Ingredients

• 1 cup of creamy, melt-in-your-mouth unsalted butter, softened
• 1 cup of packed, golden brown sugar
• 1/2 cup of granulated sugar, as fine as beach sand
• 2 large, farm-fresh eggs, ready to bind
• 1 tsp of pure vanilla extract, for that aromatic sweetness
• 1 1/2 cups of all-purpose flour, sifted to fluffy perfection
• 1 tsp of baking soda, the secret to the perfect rise
• 1/2 tsp of salt, to balance the sweetness
• 3 cups of old-fashioned oats, for that hearty texture
• 2 cups of semi-sweet chocolate chips, because more is more

Instructions

1. Preheat your oven to 350°F (175°C), because precision is key to cookie perfection.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Tip: This should take about 3 minutes with an electric mixer for optimal aeration.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time ensures they’re fully incorporated without overworking the batter.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the creamed mixture, mixing just until combined. Tip: Overmixing the flour can lead to tough cookies, so stop as soon as the last streak of flour disappears.
5. Fold in the oats and chocolate chips with a spatula, ensuring they’re evenly distributed throughout the dough.
6. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
7. Bake for 10 to 12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, err on the side of underbaking.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Craving a cookie that’s crispy on the outside yet irresistibly chewy inside? These Chocolate Oatmeal Cookies deliver just that, with a chocolatey punch in every bite. Serve them warm with a glass of cold milk, or get creative by sandwiching a scoop of vanilla ice cream between two for an epic dessert.

Coconut Macaroons: Sweet and tropical.

Now, let’s dive into the world of Coconut Macaroons, where sweet meets tropical in a bite-sized package that’s as easy to make as it is to devour. These little clouds of joy are your ticket to a mini-vacation, no passport required.

Ingredients

• 3 cups sweetened shredded coconut (look for the kind that’s as fluffy as a cloud)
• 3/4 cup granulated sugar (because life’s too short for not-so-sweet treats)
• 2 large egg whites (farm-fresh, please, for that perfect peak)
• 1/2 teaspoon pure vanilla extract (the good stuff that smells like heaven)
• A pinch of salt (just a whisper to balance the sweetness)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. This is your macaroon’s runway to golden perfection.
2. In a large bowl, mix together the sweetened shredded coconut, granulated sugar, and that whisper of salt. Imagine you’re combing the beach for treasures, but instead, you’re mixing up happiness.
3. Beat the egg whites until stiff peaks form. They should stand at attention like little soldiers. Tip: Ensure your bowl and beaters are squeaky clean for the best peaks.
4. Gently fold the beaten egg whites and vanilla extract into the coconut mixture. Think of it as tucking them into bed, all cozy and combined.
5. Using a tablespoon or a small ice cream scoop, drop mounds of the mixture onto the prepared baking sheet. Space them about 2 inches apart—they like their personal space.
6. Bake for 20-25 minutes, or until the edges are golden and the tops are lightly toasted. Tip: Rotate the baking sheet halfway through for even browning.
7. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Patience is key here; they’re worth the wait.

Finally, these Coconut Macaroons are a textural dream—crispy on the outside, chewy on the inside, with a flavor that’ll transport you straight to the tropics. Serve them piled high on a platter, or sneak one (or three) straight from the rack when no one’s looking.

Banana Oat Cookies: Healthy and filling.

These Banana Oat Cookies are the superheroes of snack time, swooping in to save the day with their mighty powers of deliciousness and nutrition. Perfect for those who think healthy eating is a snooze fest, these cookies are here to prove that good-for-you can also mean good-for-your-taste-buds.

Ingredients

• 2 ripe bananas, mashed until smooth and creamy
• 1 cup of old-fashioned oats, hearty and whole
• 1/4 cup of creamy peanut butter, rich and nutty
• 1/2 tsp of pure vanilla extract, sweet and aromatic
• 1/4 cup of dark chocolate chips, melty and decadent
• A pinch of sea salt, fine and flaky

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the mashed bananas, oats, peanut butter, vanilla extract, and sea salt. Mix until everything is well incorporated and the mixture sticks together.
3. Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the dough.
4. Using a tablespoon, scoop the dough and drop it onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten each slightly with the back of the spoon for even baking.
5. Bake for 15-18 minutes, or until the edges are golden brown and the cookies are firm to the touch.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Kick back and enjoy these chewy, flavorful cookies that are packed with energy-boosting ingredients. Serve them with a glass of cold almond milk for a snack that feels indulgent but is secretly wholesome, or crumble them over yogurt for a breakfast that breaks all the boring rules.

Shortbread Cookies: Buttery and crumbly.

Let’s be honest, the only thing better than butter is more butter, and these shortbread cookies are here to prove it. Perfectly crumbly and irresistibly buttery, they’re the edible equivalent of a warm hug—if that hug came with a side of tea.

Ingredients

• 1 cup unsalted butter, cold and cubed (because we’re serious about that crumbly texture)
• 1/2 cup granulated sugar, for that sweet, sweet love
• 2 cups all-purpose flour, sifted (no one likes a lumpy cookie)
• 1/4 tsp fine sea salt, to balance the sweetness like a pro

Instructions

1. Preheat your oven to 325°F (163°C)—low and slow is the name of the game here.
2. In a large bowl, cream together the cold, cubed butter and granulated sugar until just combined. Tip: Overmixing is the enemy of crumbly cookies!
3. Gently fold in the sifted all-purpose flour and fine sea salt until the dough comes together. Tip: Use your hands for this step to feel the dough’s texture—it should be soft but not sticky.
4. Press the dough into an 8-inch square baking pan, smoothing the top with the back of a spoon. Tip: For extra-easy removal, line the pan with parchment paper first.
5. Bake for 30-35 minutes, or until the edges are just starting to turn golden. The center should still be pale.
6. Let the shortbread cool in the pan for 10 minutes, then cut into squares or fingers while still warm. Resist the urge to eat them all at once—or don’t, we won’t judge.

Rich in flavor and with a texture that’s somehow both tender and sturdy, these shortbread cookies are begging to be dunked in your afternoon tea. Or, for the rebellious, crumbled over vanilla ice cream for a decadent twist.

Almond Flour Cookies: Gluten-free and nutty.

Venture into the world of gluten-free baking with these almond flour cookies that promise a nutty delight in every bite. Perfect for those who love a little crunch and a lot of flavor, these cookies are about to become your new best friend.

Ingredients

• 2 cups finely ground almond flour (for that irresistibly tender crumb)
• 1/2 cup creamy almond butter (because more almond is always better)
• 1/3 cup pure maple syrup (for a touch of natural sweetness)
• 1 large farm-fresh egg (to bind everything together beautifully)
• 1 tsp vanilla extract (for that classic cookie aroma)
• 1/2 tsp baking soda (the secret to the perfect rise)
• A pinch of sea salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, because nobody likes a sticky situation.
2. In a large bowl, whisk together the almond flour, baking soda, and sea salt, ensuring there are no clumps for a smooth dough.
3. Add the almond butter, maple syrup, egg, and vanilla extract to the dry ingredients. Mix until a cohesive dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes for easier handling.
4. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, leaving room for spreading. Tip: Flatten each ball slightly with your palm for even baking.
5. Bake for 10-12 minutes, or until the edges are golden brown. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack; they’ll firm up perfectly.

Zesty and satisfying, these almond flour cookies offer a delightful crunch with a soft center, making them the ideal treat for any time of day. Serve them alongside a cup of cold almond milk for a nutty pairing that’s hard to beat.

Chocolate Chip Cookies: Classic and gooey.

Oh, the joy of biting into a chocolate chip cookie that’s perfectly crisp on the outside yet gloriously gooey in the middle! It’s like a hug from your oven, promising comfort with every chewy, chocolatey bite.

Ingredients

• 1 cup unsalted butter, softened to room temperature (because nobody likes a tough cookie)
• 3/4 cup granulated sugar, for that sweet, sweet melody
• 3/4 cup packed brown sugar, adding a hint of caramel whisper
• 2 large farm-fresh eggs, because the chickens worked hard for this
• 1 teaspoon pure vanilla extract, for a touch of elegance
• 2 1/4 cups all-purpose flour, the backbone of our cookie empire
• 1 teaspoon baking soda, the unsung hero of rise
• 1/2 teaspoon salt, to balance the sweetness symphony
• 2 cups semi-sweet chocolate chips, the stars of the show

Instructions

1. Preheat your oven to 375°F (190°C), because precision is key to cookie perfection.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is where the magic starts.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more smoothly, avoiding a curdled look.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until incorporated. Overmixing is the enemy of tenderness.
5. Fold in the chocolate chips with a spatula, ensuring they’re evenly distributed. More chips mean more joy.
6. Drop rounded tablespoons of dough onto ungreased baking sheets, leaving enough space for them to spread their wings.
7. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll continue to cook on the sheet, so pull them out when they look slightly underdone.
8. Let the cookies cool on the baking sheets for 2 minutes before transferring to wire racks. Patience is a virtue, especially with cookies.

Let these cookies be your canvas—serve them warm with a scoop of vanilla ice cream for an epic melt-in-your-mouth experience, or enjoy them as is, because perfection doesn’t need embellishment.

Pumpkin Spice Cookies: Seasonal and aromatic.

Now, let’s dive into the world of Pumpkin Spice Cookies, where every bite is a cozy hug from autumn itself. These cookies aren’t just treats; they’re a seasonal celebration in your mouth, packed with warmth and spice that’ll make your taste buds dance.

Ingredients

• 1 cup of creamy, unsalted butter at room temperature
• 1 cup of granulated sugar, as sweet as your grandma’s love
• 1 large farm-fresh egg, because happy chickens make happy cookies
• 1 teaspoon of pure vanilla extract, for that whisper of sophistication
• 2 cups of all-purpose flour, sifted to avoid any lumpy drama
• 1 teaspoon of baking soda, the unsung hero of fluffiness
• 1/2 teaspoon of salt, to balance the sweetness like a good life coach
• 2 teaspoons of pumpkin pie spice, the star of the show
• 1/2 cup of pumpkin puree, because it’s not pumpkin spice without the pumpkin

Instructions

1. Preheat your oven to 350°F (175°C), because patience is a virtue, especially in baking.
2. In a large bowl, cream together the room-temperature butter and granulated sugar until light and fluffy, about 3 minutes. This is where the magic starts.
3. Beat in the egg and vanilla extract until just combined. Overmixing is the enemy of tenderness.
4. In a separate bowl, whisk together the sifted flour, baking soda, salt, and pumpkin pie spice. Dry ingredients unite!
5. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Then, fold in the pumpkin puree until evenly distributed. The dough should be as smooth as your pickup lines.
6. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. They’ll spread like gossip in a small town.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers should still be soft; they’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Resist the urge to eat them immediately; they’re worth the wait.

Every bite of these Pumpkin Spice Cookies is a perfect balance of soft and chewy, with a spicy warmth that’ll make you wish autumn lasted all year. Serve them with a glass of cold milk or a hot cup of coffee, and watch as they disappear faster than your motivation to go to the gym.

Lemon Cookies: Zesty and refreshing.

Did you know that life just handed you lemons? Well, we’re not making lemonade today—we’re baking up a storm with these zesty, refreshing lemon cookies that’ll have your taste buds doing a happy dance. Perfect for when you need a little sunshine in your bite!

Ingredients

• 1 cup unsalted butter, creamy and at room temperature
• 1 1/2 cups granulated sugar, as sweet as your grandma’s compliments
• 2 large eggs, farm-fresh and ready to bind
• 1 tbsp lemon zest, freshly grated for that punch of citrus
• 3 tbsp lemon juice, squeezed straight from the lemon’s heart
• 2 1/2 cups all-purpose flour, sifted to avoid any lumpy surprises
• 1/2 tsp baking powder, the silent riser
• 1/4 tsp salt, just a pinch to balance the sweet

Instructions

1. Preheat your oven to 350°F (175°C), because every great cookie starts with the right temperature.
2. In a large bowl, cream together the creamy unsalted butter and granulated sugar until it’s lighter than your mood on a Friday. Tip: Scrape the sides of the bowl to ensure everything mixes evenly.
3. Beat in the farm-fresh eggs, one at a time, followed by the lemon zest and juice, mixing until the batter smells like a citrus grove.
4. Whisk together the sifted all-purpose flour, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients. Tip: Don’t overmix—just until the flour disappears to keep the cookies tender.
5. Drop tablespoon-sized balls of dough onto a baking sheet, leaving room for them to spread their wings. Tip: For uniform cookies, use a cookie scoop.
6. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft. They’ll firm up as they cool, promise.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely—unless you can’t resist sneaking a warm one.

Zesty, tangy, and with just the right amount of sweetness, these lemon cookies are like a burst of sunshine in every bite. Serve them at your next brunch or pack them for a picnic—they’re sure to steal the show.

Sugar Cookies: Sweet and versatile.

Mmm, who can resist the buttery allure of sugar cookies? These little rounds of joy are the perfect canvas for your culinary creativity, whether you’re team classic or team sprinkle explosion. Let’s dive into the sweet, crumbly world of sugar cookies that promise to be as fun to make as they are to eat.

Ingredients

• 1 cup unsalted butter, softened to room temperature (because nobody likes a tough cookie)
• 1 1/2 cups granulated sugar, as sweet as your grandma’s compliments
• 2 large farm-fresh eggs, ready to bind everything together in perfect harmony
• 1 teaspoon pure vanilla extract, for that whisper of warmth
• 3 cups all-purpose flour, sifted to avoid any lumpy surprises
• 1/2 teaspoon baking powder, the unsung hero of lift
• 1/4 teaspoon fine sea salt, to balance the sweetness like a pro

Instructions

1. Preheat your oven to 350°F (175°C), because precision is key in the cookie game.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more smoothly, preventing a curdled look.
4. Whisk together the sifted flour, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing leads to tough cookies, so show some restraint.
5. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Flatten slightly with the bottom of a glass.
6. Bake for 10-12 minutes, until the edges are just golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Delight in the crisp edges and soft centers of these sugar cookies, a texture contrast that’s downright magical. Serve them stacked high with a side of cold milk, or get fancy with a drizzle of melted chocolate for that extra pizzazz.

Cinnamon Cookies: Warm and spicy.

Get ready to spice up your snack game with these cinnamon cookies that pack a punch of warmth and spice in every bite. Perfect for those who like their treats with a side of sass and a sprinkle of sweetness.

Ingredients

• 1 cup of creamy, unsalted butter at room temperature
• 1 1/2 cups of granulated sugar, as sweet as your grandma’s compliments
• 2 large, farm-fresh eggs, ready to bind everything together
• 3 cups of all-purpose flour, sifted to avoid any lumpy surprises
• 2 tsp of ground cinnamon, for that unmistakable warm hug flavor
• 1 tsp of baking soda, the silent hero that makes them rise
• 1/2 tsp of salt, to balance the sweetness like a good friend

Instructions

1. Preheat your oven to 350°F (175°C), because good things come to those who bake.
2. In a large bowl, cream together the creamy, unsalted butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the sides of the bowl to ensure everything mixes evenly.
3. Beat in the farm-fresh eggs one at a time, mixing well after each addition. This is where the magic starts.
4. In a separate bowl, whisk together the sifted all-purpose flour, ground cinnamon, baking soda, and salt. Gradually add this to the butter mixture, mixing until just combined. Tip: Overmixing is the enemy of tender cookies.
5. Roll the dough into 1-inch balls and place them 2 inches apart on a baking sheet. Tip: For extra spice, roll the dough balls in a little extra cinnamon sugar before baking.
6. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just imagine biting into these cookies: a crisp edge gives way to a soft, chewy center, with cinnamon warmth that lingers like a good memory. Serve them stacked high on a vintage plate for that Instagram-worthy moment, or sneak them straight from the cooling rack—we won’t tell.

Hazelnut Cookies: Rich and crunchy.

Now, who doesn’t love a cookie that’s got the perfect crunch and a nutty whisper of hazelnut? These hazelnut cookies are your next baking project that promises to be as fun to make as they are to devour. Let’s get cracking!

Ingredients

• 1 cup unsalted butter, room temperature and gloriously soft
• 1 cup granulated sugar, because sweetness is non-negotiable
• 2 large eggs, farm-fresh and ready to bind
• 1 tsp pure vanilla extract, for that aromatic hug
• 2 cups all-purpose flour, the trusty foundation
• 1 cup finely ground hazelnuts, for that irresistible crunch
• 1/2 tsp baking powder, the silent riser
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C), because precision is key to cookie perfection.
2. In a large bowl, cream together the gloriously soft butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the farm-fresh eggs one at a time, then stir in the aromatic vanilla extract.
4. In a separate bowl, whisk together the trusty all-purpose flour, finely ground hazelnuts, silent riser baking powder, and balancing salt.
5. Gradually blend the dry ingredients into the wet mixture until just combined. Tip: Overmixing is the enemy of tender cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets. Tip: For extra crunch, gently press a few whole hazelnuts on top of each cookie before baking.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Rich in flavor with a satisfying crunch, these hazelnut cookies are a textural dream. Serve them with a dollop of whipped cream and a drizzle of chocolate for an over-the-top dessert experience.

Oatmeal Raisin Cookies: Chewy and wholesome.

Oh, the humble oatmeal raisin cookie—often overlooked in the shadow of its chocolate chip cousin, yet undeniably delicious in its own right. Let’s bake up a batch that’s chewy, wholesome, and packed with personality, just like your favorite quirky aunt.

Ingredients

• 1 cup of creamy, unsalted butter at room temperature
• 1 cup of packed, golden brown sugar
• 2 large, farm-fresh eggs
• 1 teaspoon of pure, aromatic vanilla extract
• 1 1/2 cups of all-purpose flour, sifted for lightness
• 1 teaspoon of baking soda, the secret to the perfect rise
• 1 teaspoon of ground cinnamon, for a warm spice kick
• 1/2 teaspoon of fine sea salt, to balance the sweetness
• 3 cups of old-fashioned rolled oats, for that signature chew
• 1 cup of plump, juicy raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the room-temperature butter and brown sugar until the mixture is light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract until just combined.
4. In a separate bowl, whisk together the sifted flour, baking soda, cinnamon, and sea salt. Gradually add this to the wet ingredients, mixing until no flour streaks remain.
5. Fold in the rolled oats and raisins with a spatula until evenly distributed throughout the dough. Tip: Soak your raisins in warm water for 10 minutes beforehand to plump them up even more.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Bite into one of these cookies, and you’ll be greeted with a chewy interior, a slight crisp at the edges, and bursts of sweet raisins. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Cocoa Cookies: Chocolatey and fudgy.

Forget everything you thought you knew about cookies, because these cocoa cookies are about to rock your world with their chocolatey, fudgy goodness that’s basically a hug in dessert form.

Ingredients

• 1 cup of unsalted butter, creamy and at room temperature
• 1 1/2 cups of granulated sugar, because sweet is the name of the game
• 2 large eggs, farm-fresh and ready to bind
• 2 teaspoons of pure vanilla extract, for that aromatic kick
• 2 cups of all-purpose flour, finely sifted for that perfect crumb
• 3/4 cup of unsweetened cocoa powder, rich and dark for depth
• 1 teaspoon of baking soda, to give them a little lift
• 1/2 teaspoon of salt, to balance the sweetness
• 1 cup of semi-sweet chocolate chips, because more chocolate is always better

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, because nobody likes a sticky situation.
2. In a large bowl, cream together the creamy unsalted butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the farm-fresh eggs one at a time, then stir in the pure vanilla extract. Tip: Room temperature eggs blend more smoothly, preventing a curdled look.
4. In a separate bowl, whisk together the finely sifted all-purpose flour, rich unsweetened cocoa powder, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in the semi-sweet chocolate chips, because we’re not monsters—we know you want those melty pockets of joy.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

When you bite into these cocoa cookies, you’ll be greeted with a crisp edge that gives way to a fudgy, almost brownie-like center. Serve them warm with a glass of cold milk for the ultimate comfort food experience, or crumble them over ice cream for a decadent dessert hack.

Vanilla Cookies: Simple and fragrant.

Mmm, who can resist the sweet, buttery allure of vanilla cookies? These little rounds of joy are the epitome of simplicity meets sophistication, perfect for when you need a quick bake that doesn’t skimp on flavor or that Instagram-worthy aesthetic.

Ingredients

• 1 cup unsalted butter, room temperature (because nobody likes a cold shoulder, especially from their butter)
• 3/4 cup granulated sugar, as fine as your patience after the third batch
• 1 large farm-fresh egg, because happy chickens make happy cookies
• 2 tsp pure vanilla extract, the good stuff that smells like heaven
• 2 1/4 cups all-purpose flour, sifted like it’s going to a royal ball
• 1/2 tsp baking powder, the unsung hero of lift and lightness
• 1/4 tsp salt, just enough to make the sweet stuff sing

Instructions

1. Preheat your oven to 350°F (175°C), because consistency is key, much like in friendships.
2. In a large bowl, cream together the room-temperature butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is getting to know each other.
3. Beat in the egg and vanilla extract until just combined. Overmixing is the enemy of tender cookies, so show some restraint.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until the dough comes together. Tip: If the dough feels too sticky, chill it for 30 minutes. Patience is a virtue, especially in baking.
5. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Flatten slightly with the back of a spoon. Tip: For extra flair, press a fork into the top to create a classic crisscross pattern.
6. Bake for 10-12 minutes, or until the edges are just golden. Remember, cookies continue to cook on the baking sheet, so pull them out when they’re slightly underdone for that perfect chew.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Resist the urge to eat them all at once—we believe in you.

Buttery, with a melt-in-your-mouth texture and a vanilla aroma that’ll have your neighbors knocking, these cookies are best served with a cold glass of milk or as a cheeky midnight snack. For an extra touch, sandwich them with a dollop of jam or dunk them in dark chocolate for a decadent twist.

Pistachio Cookies: Nutty and green.

Mmm, who knew that something as simple as a cookie could wear the color green so well? These pistachio cookies are not just a feast for the eyes but a party in your mouth, blending nutty richness with a playful crunch that’ll have you reaching for just one more… or three.

Ingredients

• 1 cup unsalted butter, creamy and at room temperature
• 1 cup granulated sugar, sparkling like morning dew
• 2 large eggs, farm-fresh and ready to bind
• 1 teaspoon pure vanilla extract, aromatic and sweet
• 2 cups all-purpose flour, finely sifted for lightness
• 1 teaspoon baking powder, the secret lift
• 1/2 teaspoon salt, to balance the sweetness
• 1 cup pistachios, finely chopped for that perfect nutty bite
• Green food coloring, a few drops for that vibrant hue

Instructions

1. Preheat your oven to 350°F (175°C), because good things come to those who bake.
2. In a large bowl, cream together the creamy unsalted butter and sparkling granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is perfectly mixed.
3. Beat in the farm-fresh eggs one at a time, then stir in the aromatic pure vanilla extract.
4. In another bowl, whisk together the finely sifted all-purpose flour, secret lift baking powder, and balancing salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing is the enemy of tender cookies.
6. Fold in the finely chopped pistachios and a few drops of green food coloring until the dough is uniformly nutty and vibrantly green.
7. Drop tablespoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart. Tip: For evenly sized cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheets for 5 minutes before transferring to wire racks.

Bite into these pistachio cookies and discover a texture that’s delightfully crisp on the outside yet tender within, with bursts of nutty flavor in every bite. Serve them stacked high on a vintage plate for a pop of color at your next tea party, or sneak them as a midday treat with a glass of cold milk.

Ginger Cookies: Spicy and warming.

Feeling the chill in the air or just in need of a little spice in your life? These Ginger Cookies are like a warm hug from the inside out, packing a punch of flavor that’ll have you reaching for more. Perfect for those who like their sweets with a side of sass.

Ingredients

• 2 1/4 cups all-purpose flour, sifted for that dreamy lightness
• 1 tsp baking soda, the secret to their perfect puff
• 2 tsp ground ginger, for that fiery kick
• 1 tsp ground cinnamon, adding a whisper of sweetness
• 1/2 tsp ground cloves, because why not go all in on the spice?
• 3/4 cup unsalted butter, softened to room temperature for smooth blending
• 1 cup granulated sugar, for that irresistible crunch
• 1 large egg, farm-fresh and ready to bind
• 1/4 cup molasses, rich and dark, the soul of the cookie
• Extra sugar for rolling, because a little sparkle never hurt anybody

Instructions

1. Preheat your oven to 350°F (175°C), because patience is a virtue, especially in baking.
2. In a medium bowl, whisk together the sifted flour, baking soda, ginger, cinnamon, and cloves. This is where the magic starts.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This is your arm workout for the day.
4. Beat in the egg and molasses until the mixture is as smooth as your favorite jazz playlist.
5. Gradually mix in the dry ingredients to the wet, stirring until just combined. Overmixing is the enemy of tender cookies.
6. Roll the dough into 1-inch balls, then roll each ball in extra sugar for that glamorous finish.
7. Place the balls 2 inches apart on a baking sheet lined with parchment paper. They need their personal space to grow.
8. Bake for 10-12 minutes, or until the edges are just starting to brown but the centers are still soft. They’ll firm up as they cool, promise.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience, grasshopper.

Delightfully crisp on the outside with a chewy center, these ginger cookies are a symphony of spice and sweetness. Serve them with a cold glass of milk for the ultimate comfort combo, or crumble over vanilla ice cream for a dessert that means business.

Maple Cookies: Sweet and autumnal.

Yum, it’s time to dive into the cozy embrace of maple cookies, where every bite feels like a warm hug from autumn itself. These sweet, buttery delights are the edible equivalent of crunching through fallen leaves—pure, unadulterated seasonal joy.

Ingredients

• 1 cup unsalted butter, creamy and at room temperature
• 1 cup pure maple syrup, dark and robust
• 1 large egg, farm-fresh and beaten
• 2 1/2 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking soda, for that perfect rise
• 1/4 tsp salt, finely ground to balance the sweetness
• 1 tsp vanilla extract, pure and aromatic

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s perfectly heated for cookie magic.
2. In a large mixing bowl, cream together the unsalted butter and pure maple syrup until the mixture is fluffy and light, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Beat in the farm-fresh egg and vanilla extract until fully incorporated, creating a smooth, cohesive batter.
4. Gradually add the sifted all-purpose flour, baking soda, and finely ground salt to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Tip: For uniform cookies, use a small ice cream scoop.
6. Bake for 10-12 minutes, or until the edges are just starting to turn a golden brown. The centers should still be soft.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Heavenly crisp on the outside with a chewy center, these maple cookies are a symphony of textures. Serve them stacked high on a vintage plate for a rustic touch, or dunk them in a glass of cold milk for a classic combo that never fails to delight.

Conclusion

With 18 fuss-free, 3-ingredient cookie recipes, baking delicious treats has never been easier! Whether you’re short on time or just craving something sweet, these simple recipes are sure to hit the spot. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share this roundup with fellow cookie lovers on Pinterest—happy baking!