Name: Super Easy Stovetop Butter Cookies
Prep time: 10 min
Cook time: PT-491152H20M50S
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/3 cup granulated sugar; 1 cup all-purpose flour; 1 tsp vanilla extract; Pinch of salt; Optional: 1/2 tsp cinnamon, 2 tbsp mini chocolate chips, or 2 tbsp chopped nuts

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These super easy stovetop butter cookies are a game-changer when I want homemade cookies without turning on the oven. They’re rich, buttery, and melt-in-your-mouth tender with a golden crispness that’s hard to resist. Made with just a few simple ingredients and cooked right in a pan, these cookies come together fast and disappear even faster.

Why You’ll Love This Recipe

I love how quick and fuss-free these cookies are. No need to chill the dough, no baking trays, and no oven—just a pan, a few ingredients, and a few minutes of my time. They’re perfect for warm weather when I don’t want to heat up the kitchen, or when I’m craving something sweet and buttery in a hurry. They turn out soft in the middle with crisp edges and pair perfectly with coffee, tea, or a cold glass of milk. Super Easy Stovetop Butter Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
granulated sugar
all-purpose flour
vanilla extract
pinch of salt
optional: cinnamon, chocolate chips, or nuts for extra flavor

Directions

I start by melting the butter in a bowl or pan until just softened (not hot).
I stir in the sugar and mix until well combined and creamy.
I add vanilla extract and a pinch of salt, then gradually mix in the flour to form a soft dough.
I divide the dough into small balls and gently flatten them into discs about ½ inch thick.
I heat a nonstick skillet over low to medium-low heat and place a few cookies in the pan, giving them room to spread slightly.
I cook them for 5–6 minutes on one side, then carefully flip and cook another 3–4 minutes on the other side until golden and firm to the touch.
I let them cool slightly on a wire rack—they continue to firm up as they cool.

Servings and timing

This recipe makes about 10–12 small cookies.
Prep time: 10 minutes
Cook time: 8–10 minutes per batch
Total time: about 20–25 minutes

Variations

Sometimes I mix in a bit of cinnamon or nutmeg for a warm twist. For a chocolatey version, I stir in mini chocolate chips or dip the finished cookies in melted chocolate. I’ve also added a handful of finely chopped nuts for crunch or a sprinkle of coarse sugar on top before cooking. For a citrusy touch, I stir in a bit of lemon or orange zest.

storage/reheating

These cookies store well in an airtight container at room temperature for up to 4 days. If they soften over time, I reheat them briefly in a dry pan for a few seconds per side to crisp them back up. They also freeze well—just thaw at room temp and enjoy. Super Easy Stovetop Butter Cookies

FAQs

Can I use salted butter?

Yes, I can. I just skip the added pinch of salt or reduce it slightly to balance the flavor.

Why are my cookies burning or undercooked?

I keep the heat low and steady. If the pan is too hot, the cookies can burn on the outside before the inside cooks through.

Can I use whole wheat flour?

Yes, though the texture will be a bit denser and nuttier. I sometimes use half whole wheat and half all-purpose for a good balance.

Do I need a nonstick pan?

It definitely helps prevent sticking and makes flipping easier. A well-seasoned cast iron skillet can also work.

Can I make these dairy-free?

Yes, I use a plant-based butter alternative. The taste and texture are still rich and delicious.

Conclusion

These super easy stovetop butter cookies are proof that I don’t need an oven to make delicious homemade treats. Buttery, golden, and perfectly crisp on the outside, they come together in one pan and are endlessly customizable. Whether I’m baking with kids, short on time, or just avoiding the oven, these cookies are always a sweet success.